Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe

5 18 18
Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe
Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe photo by Taste of Home
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Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe

Read Reviews
5 18 18
Publisher Photo
Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/2 pounds fresh Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 3 tablespoons Dijon mustard
  • 1/8 teaspoon white pepper
  • Dash salt

Directions

Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
Bake, uncovered, at 450° for 10-15 minutes or until tender, stirring occasionally.
Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Spoon over Brussels sprouts. Yield: 6 servings.
Originally published as Garlic-Roasted Brussels Sprouts with Mustard Sauce in Country Woman October/November 2011, p27

Nutritional Facts

3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein.

  • 1-1/2 pounds fresh Brussels sprouts, halved
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1/2 cup heavy whipping cream
  • 3 tablespoons Dijon mustard
  • 1/8 teaspoon white pepper
  • Dash salt
  1. Place Brussels sprouts in an ungreased 15-in. x 10-in. x 1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
  2. Bake, uncovered, at 450° for 10-15 minutes or until tender, stirring occasionally.
  3. Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook for 1-2 minutes or until slightly thickened. Spoon over Brussels sprouts. Yield: 6 servings.
Originally published as Garlic-Roasted Brussels Sprouts with Mustard Sauce in Country Woman October/November 2011, p27

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Reviews forGarlic-Roasted Brussels Sprouts with Mustard Sauce

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greatwithoutgluten User ID: 6330173 272473
Reviewed Aug. 31, 2017

"easy and delicious! A keeper. I added some caramelized onions. Very good recipe."

MY REVIEW
Angel182009 User ID: 6228642 264832
Reviewed Apr. 18, 2017

"Great way to roast Brussels sprouts and very easy to make."

MY REVIEW
Robby1 User ID: 1478802 258819
Reviewed Dec. 29, 2016

"If you like brussel sprouts, you will love these, although I did roast for a little too long. Next time will only roast under 10 min and keep a close eye on them. Great flavor!"

MY REVIEW
Kasha User ID: 179140 256551
Reviewed Nov. 8, 2016

"only had frozen sprouts so took a little longer to roast, turned out well"

MY REVIEW
chinadoll2008 User ID: 1574460 225328
Reviewed Apr. 23, 2015

"So quick & easy! Absolutely delicious! My husband said I could make this again....tomorrow! My very picky 15 yr. old son ate 2 bites without any complaints & he never eats vegetables unless it's potatoes. This was a big deal!"

MY REVIEW
jenrsnyder User ID: 6252990 217665
Reviewed Jan. 12, 2015

"Admittedly, I didn't even get to the sauce. The brussel sprouts were so good, I ended up eating them plain right out of the oven! I'm sure the sauce only adds another great layer of flavor...I'll have to try that next time!"

MY REVIEW
laurenph31 User ID: 3890672 215975
Reviewed Dec. 26, 2014

"Amazing! Made these for a family get-together, and everyone LOVED them. My husband and I have roasted brussel sprouts 3-4 more times without the dressing, just olive oil/ garlic/garlic salt/pepper...who knew brussel sprouts were so good?!?!"

MY REVIEW
Wildroseww User ID: 7453377 176645
Reviewed Nov. 19, 2014

"Fabulous! Delicious.......even if you've never cared for Brussel sprouts you will love this recipe!"

MY REVIEW
Shelley M-Coates User ID: 6824650 176644
Reviewed Dec. 21, 2013

"Wonderful recipe...I used brussel sprouts from my garden that I had frozen and this recipe turned out beautifully! Great sauce!"

MY REVIEW
jcavicc User ID: 1390243 191240
Reviewed Dec. 17, 2013

"Really good, the only thing I would change is to cook the sprouts about 5 minutes longer. I like mine a bit more tender."

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