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Brussels Sprouts in Mustard Sauce
SUBMITTED BY:
Marilyn
PHOTO BY:
Mary Helen
"The Brussels sprouts are cooked in chicken broth and therefore do not have the bitter aftertaste they have when cooked in water. My children love this recipe."
RECIPE RATING:
Read Reviews
(57)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 tablespoons cornstarch
1/4 cup water
1 (14.5 ounce) can chicken broth
1 pound Brussels sprouts
2 teaspoons prepared Dijon-style mustard
2 teaspoons lemon juice
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DIRECTIONS
Dissolve cornstarch in 1/4 cup water, and set aside.
In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.
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REVIEWS
Reviewed on Jan. 28, 2006 by Deanna
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Deanna
Jan. 28, 2006
Wow! Yummy!! I actually didn't make this recipe on the stovetop. I roasted the brussels sprouts in the oven. They were carmelized and oh so good! Just put the brussels sprouts in a baking dish, almost cover them with broth (I used about 1/4 less than the recipe called for), bake for 20 minutes on 400. Remove them from the oven, take out the brussels sprouts and prepare the mustard sauce in the baking dish (since there is less broth, the sauce gets really creamy-yum!!), return the brussels sprouts to the dish and bake for about 10 minutes until the sauce reaches the right consistency. These were the best brussels sprouts I have ever had!!
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34 users found this review helpful
Wow! Yummy!! I actually didn't make this recipe on the stovetop. I roasted the brussels...
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Reviewed on Jan. 31, 2006 by
AEZEPP
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AEZEPP
Jan. 31, 2006
My husband and I really enjoyed this recipe. Even my toddler ate them! The only change I made was to add less corn startch (based on reviews I'd read). Sauce was creamy and very flavorful. It was a great way to dress up often boring brussels. Will make again!
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22 users found this review helpful
My husband and I really enjoyed this recipe. Even my toddler ate them! The only change I...
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Reviewed on Oct. 29, 2003 by
MAMAEEN
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MAMAEEN
Oct. 29, 2003
I tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix.
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22 users found this review helpful
I tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix.
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Reviewed on Nov. 13, 2005 by
BakingBabe
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BakingBabe
Nov. 13, 2005
This was so tasty! I used horseradish mustard and doubled the amount. Didn't have corn starch, so I substituted 4tbsp flour. Also added some chopped up corned beef I had sitting in the fridge and topped it with seasoned bread crumbs. I served the dish with buckwheat and sauerkraut - absolutely delicious!
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21 users found this review helpful
This was so tasty! I used horseradish mustard and doubled the amount. Didn't have corn...
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Reviewed on May 29, 2005 by Annaid
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Annaid
May 29, 2005
Yum! This is the best sauce ever and tastes great on the Brussels sprouts. I also use it on artichokes and asparagus. I put in 2 tablespoons of lemon juice instead of 2 teaspoons to suit my taste.
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21 users found this review helpful
Yum! This is the best sauce ever and tastes great on the Brussels sprouts. I also use it on...
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Reviewed on May 7, 2005 by
Cathietay
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Cathietay
May 7, 2005
Neither my husband or I are brussel sprout fans but boiling in the broth really did take the bitterness out of the sprouts - the sauce was tasty as well. Good with Corned beef & mashed potatoes.
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21 users found this review helpful
Neither my husband or I are brussel sprout fans but boiling in the broth really did take the...
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Reviewed on Nov. 26, 2004 by Amy
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Amy
Nov. 26, 2004
Delicious but sauce was too thick...needed to add more broth, less cornstarch. Once sauce thinned out, recipe was fabulous.
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21 users found this review helpful
Delicious but sauce was too thick...needed to add more broth, less cornstarch. Once sauce...
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Reviewed on Oct. 20, 2003 by
DOMESTIC DIVA
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DOMESTIC DIVA
Oct. 20, 2003
Very nice! I really like brussells sprouts and enjoy them steamed without anything added, but my husband, on the other hand, is not really a big fan (usually he will only eat one or two sprouts), however, after I made this recipe, he had two large helpings. I would also suggest to those who mentioned the sauce needed to absorb into the sprouts - try using baby brussells sprouts. I find these are ususally more tender and not bitter.
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21 users found this review helpful
Very nice! I really like brussells sprouts and enjoy them steamed without anything added, but...
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Reviewed on Nov. 10, 2007 by msgodee
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msgodee
Nov. 10, 2007
Delicious, definitely making this for thanksgiving dinner.
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20 users found this review helpful
Delicious, definitely making this for thanksgiving dinner.
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Reviewed on Jan. 20, 2006 by Pat
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Pat
Jan. 20, 2006
Whoops! Clicked too soon! Want to tell you that this is a totally wonderful recipe for brussels sprouts. I've always loved them, but did, in fact, always find them a bit bitter. I'm truly amazed at how sweet and tender they are prepared this way. And the sauce only enhances them; although I had to add more broth to thin out the sauce---but no biggy. Great, great recipe. I'll be having sprouts more often now! Thanks for a great recipe.
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20 users found this review helpful
Whoops! Clicked too soon! Want to tell you that this is a totally wonderful recipe for...
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