Brussels Sprouts in Mustard Sauce

Brussels Sprouts in Mustard Sauce

113

"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

30 m servings 41 cals
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Original recipe yields 6 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

113
  1. 147 Ratings

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Most helpful positive review

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 d...

Most helpful critical review

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

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 d...

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. I...

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 tast...

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 ...

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.

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

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 am...

Delicious but sauce was too thick...needed to add more broth, less cornstarch. Once sauce thinned out, recipe was fabulous.

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...