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Mustard Brussels Sprouts Recipe
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Mustard Brussels Sprouts Recipe

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4.5 3 3
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Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. —Leah-Anne Schnapp, Grove City, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 5 servings

Ingredients

  • 1-1/2 pounds fresh brussels sprouts
  • 1/3 cup chopped shallots
  • 1 tablespoon butter
  • 1/3 cup half-and-half cream
  • 4-1/2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried tarragon
  • 1/8 teaspoon pepper
  • 2 tablespoons grated Parmesan cheese

Nutritional Facts

1 cup: 121 calories, 5g fat (3g saturated fat), 16mg cholesterol, 316mg sodium, 16g carbohydrate (4g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 vegetable, 1 fat.

Directions

  1. Cut an “X” in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender.
  2. Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese. Yield: 5 servings.
Originally published as Mustard Brussels Sprouts in Healthy Cooking October/November 2011, p51


Reviews for Mustard Brussels Sprouts

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
bigmamacooks User ID: 2760788 177973
Reviewed Dec. 6, 2011

"My husband loves, loves loves Brussel Sprouts. Me....not so much. So, I am always looking for Brussel Sprout recipes. This one was great! Easy to make and flavorful. Don't leave out the tarragon! It elevates the sauce!"

MY REVIEW
mfl User ID: 765933 184336
Reviewed Oct. 5, 2011

"This was delicious and I love Brussel sprouts"

MY REVIEW
debsus60 User ID: 1232585 177971
Reviewed Sep. 19, 2011

"Very delicious. I don't usually like brussel sprouts. But with this recipe, I will be eating them a lot more."

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