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Garlic-Roasted Brussels Sprouts with Mustard Sauce

Total Time

Prep/Total Time: 20 min.

Makes

6 servings

Don’t be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
Garlic-Roasted Brussels Sprouts with Mustard Sauce Recipe photo by Taste of Home

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

  1. Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat.
  2. Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally.
  3. Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Roasted Brussels Sprouts Tips

Do smaller Brussels sprouts taste better?

With a mild to potent bitter flavor, it’s not hard to believe Brussels sprouts are part of the mustard family. The larger the Brussels sprouts, the more bitter they will be. So, if you’re trying a Brussels sprouts recipe for the first time, go for the small ones.

Why are my roasted Brussels sprouts bitter?

Brussels sprouts have gotten a bad rap simply because they were prepared incorrectly. Many people boil them in water until they turn grey and became mushy (while removing the bitter compounds found in this veggie).
Roasting Brussels sprouts doesn’t remove those bitter compounds, and in fact, it could intensify them. The trick is to roast them until they really start to caramelize. Place them on your baking pan cut-side down to expose as much of the Brussels sprouts to the heat of the pan as possible. Slide the pan into the bottom 1/3 of your oven, which is usually closest to the heating element. Keep an eye on them and stir occasionally, until they become dark brown in spots.

Should you rinse Brussels sprouts before roasting?

Rinsing Brussels sprouts isn't necessary. They aren’t typically a dirty vegetable since they grow on stalks above the soil. You can, however, give them a quick rinse before trimming if you'd like. After washing, trim the core end slightly and remove any bruised or damaged leaves.

Why are my Brussels sprouts soggy?

The usual culprit for soggy Brussels sprouts is cooking at too low of a temperature. Make sure your oven is at least 400° or higher. Also, make sure they are coated in oil. This helps them caramelize and crisp up instead of just getting soft. Stick with oil instead of butter for roasting since butter will add moisture. If you want that buttery flavor, drizzle the cooked Brussels sprouts with melted butter just before serving.

Research contributed by James Schend, Taste of Home Deputy Editor, Culinary

Nutrition Facts

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

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Reviews

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Average Rating:
  • justmbeth
    Jan 17, 2021

    I don’t have many Brussels sprout recipes but I found this one to be decent. I liked it but my husband, who is a more picky Brussels sprout eater, did not.

  • phytz38
    Sep 3, 2020

    We didn't care for the flavor. I don't think we will make it again.

  • Ken
    Feb 17, 2019

    Surprisingly easy and quick to prepare, but a great end result. I'll admit right off I'm stingy about giving five stars to anything not blow-me-away special, but this came close. I'm going to experiment with different mustards and maybe even different cream. This time I used a Trader Joe's 8-oz carton of "Heavy Whipping Cream" but I might experiment with fresher stuff next time. Also, I bought fresh brussels sprouts, but not the stuff still on the stalk from a Farmer's Market. Picky, picky. But that might bump it to five stars!

  • delowenstein
    Jun 2, 2018

    I used half and half cream and black ground pepper for sauce and a 1 lb. 4-oz. package of fresh Brussels sprouts. This is definitely a delicious side dish and the sauce is really like a dip! I really enjoyed this recipe!

  • Loiscooks
    Dec 26, 2017

    I used frozen Brussels sprouts since I did not have fresh ones, and that worked fine. I prepared the Brussels sprouts, and when it was time to serve them, I realized I had not made the sauce. They still tasted good, and I will make them again, only next time I will make the sauce.

  • PrplMonky5
    Nov 10, 2017

    I'm rating this as a five-star but if you're thinking of not using the sauce, I'd go down to 3-star. My brussels sprouts weren't done in the time indicated, I had to cook them longer (which is not usual for me, since my oven runs a tad hot). Maybe the ones I had were overly large? There was also very little flavor on the brussels sprouts themselves, which was disappointing. HOWEVER, when you add in the mustard cream sauce, WOW. These were amazing!!! I didn't want to stop eating them! I'm definitely going to make this again!

  • darlalyndgaard
    Nov 4, 2017

    delicious easy. I quartered some of the big ones, making sure part of the stem was intact on each piece, so they would bake evenly. I sprinkles just a little shredded cheese on when they were done. yummmm.

  • greatwithoutgluten
    Aug 31, 2017

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

  • Angel182009
    Apr 18, 2017

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

  • kinseyparm
    Feb 14, 2017

    No comment left