Brussels Sprouts in Mustard Sauce Recipe -
Brussels Sprouts in Mustard Sauce Recipe
  • READY IN 30 mins

Brussels Sprouts in Mustard Sauce

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Dissolve cornstarch in 1/4 cup water, and set aside.
  2. 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.
  3. 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 More Reviews

Most Helpful Positive Review
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!!

Most Helpful Critical Review
Oct 29, 2003

I tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix.

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!

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.

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!

May 07, 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.

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.

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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  • Calories
  • 41 kcal
  • 2%
  • Carbohydrates
  • 9.4 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 1.9 g
  • 4%
  • Sodium
  • 58 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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