Mustard Brussels Sprouts Recipes

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MUSTARD BRUSSELS SPROUTS



Mustard Brussels Sprouts image

Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 9

1-1/2 pounds fresh brussels sprouts
1/3 cup chopped shallots
1 tablespoon butter
1/3 cup half-and-half cream
4-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

BRUSSELS SPROUTS WITH DIJON MUSTARD



Brussels Sprouts with Dijon Mustard image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1/2 cup water
2 to 4 tablespoons butter
1/2 teaspoon salt
1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
2 tablespoons Dijon mustard

Steps:

  • Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
  • Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
  • Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
  • Pour over Brussels sprouts.

BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD



Brussels Sprouts with Brown Butter and Grain Mustard image

This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.

Provided by Food Network

Categories     side-dish

Yield Serves 8

Number Of Ingredients 5

2 pounds Brussels sprouts
1/4 cup butter
3 heaping tablespoons of whole grain mustard
2 tablespoons banyuls vinegar, red wine vinegar can substitute
1/4 cup roughly chopped flat leaf parsley

Steps:

  • Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
  • To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

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

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

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

Steps:

  • Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., 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.

Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

HONEY DIJON BRUSSELS SPROUTS



Honey Dijon Brussels Sprouts image

My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!

Provided by Stacy

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 15m

Yield 2

Number Of Ingredients 6

10 Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoons honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder

Steps:

  • Place Brussels sprouts into a saucepan filled with lightly salted water.
  • Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
  • Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
  • Toss Brussels sprouts in mustard mixture to coat.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 14.1 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 78.1 mg, Sugar 6.9 g

BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER



Brussels Sprouts 'Slaw' With Mustard Butter image

Provided by Julia Reed

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 stick butter, at room temperature
1 large clove garlic, put through a press
2 to 3 tablespoons Dijon or whole-grain Meaux mustard
3 tablespoons minced green onions
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1 pound brussels sprouts
1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
Lemon wedges

Steps:

  • Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
  • Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 1 gram

BRUSSELS SPROUTS WITH MUSTARD SEEDS



Brussels Sprouts With Mustard Seeds image

Love me some sproutage! ('Cept I haven't tried this yet. Just storing it here until I work through the 5-foot-high stack of printed recipes on my kitchen counter.) Many thanks to reviewer Chef #486725 for pointing out the missing oil in the ingredients which I've since added.

Provided by Sandi From CA

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 tablespoon vegetable oil
1 lb Brussels sprout (450 g)
2 teaspoons mustard seeds
dried red chili, to taste
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
black pepper
salt
1/4 cup water

Steps:

  • Heat the vegetable oil in a thick bottomed pan.
  • Add mustard seeds and fry for 2-3 minutes.
  • Add red chilies, ground coriander and ground cumin
  • Add the Brussels sprouts and water.
  • Cover the pan and let simmer for 15 minutes.
  • Fry for 10-15 minutes or until golden brown.
  • Add salt to taste and serve hot with roti.

Nutrition Facts : Calories 129.6, Fat 5.6, SaturatedFat 0.7, Sodium 49.6, Carbohydrate 17.6, Fiber 6.5, Sugar 4.2, Protein 6.7

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD



Brussels Sprouts with Shallots and Mustard image

Make and share this Brussels Sprouts with Shallots and Mustard recipe from Food.com.

Provided by CountryLady

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
8 shallots, peeled & halved
2 lbs Brussels sprouts, trimmed & cut in half
salt & freshly ground black pepper
3 tablespoons butter
1 cup vegetable stock or 1 cup broth
2 tablespoons chopped fresh dill

Steps:

  • Whisk oil, vinegar & mustard together.
  • Toss with vegetables & season to taste.
  • Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
  • Melt butter in a large skillet & stir in veggies.
  • Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
  • Sprinkle with dill.

Nutrition Facts : Calories 157.9, Fat 11.7, SaturatedFat 3.8, Cholesterol 11.4, Sodium 86.7, Carbohydrate 12.2, Fiber 3, Sugar 2.6, Protein 3.5

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS



Brussels Sprouts with Shallots and Mustard Seeds image

Categories     Vegetable     Side     Sauté     Winter     Brussels Sprout     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

4 teaspoons mustard seeds
2 1/2 pounds small brussels sprouts, trimmed
1/4 cup (1/2 stick) butter
6 large shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard

Steps:

  • Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
  • Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

AIR FRYER MUSTARD-CRUSTED BRUSSELS SPROUTS



Air Fryer Mustard-Crusted Brussels Sprouts image

Air-fried smoky Brussels sprouts with a mustard crust. I like to serve these with grilled pork chops but they also pair nicely with chicken, pheasant, duck, or goose.

Provided by Soup Loving Nicole

Categories     Brussels Sprouts Side Dishes

Time 25m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
1 tablespoon Dijon mustard
¼ teaspoon smoked paprika
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 pound Brussels sprouts, trimmed and halved lengthwise

Steps:

  • Whisk oil, mustard, paprika, salt, and pepper together in a bowl. Add Brussels sprouts and toss to coat.
  • Preheat an air fryer to 390 degrees F (195 degrees C).
  • Add Brussels sprouts to the basket of the air fryer and cook for 7 minutes. Toss and cook until desired doneness, about 7 more minutes.

Nutrition Facts : Calories 113 calories, Carbohydrate 11.1 g, Fat 7.1 g, Fiber 4.4 g, Protein 3.9 g, SaturatedFat 1 g, Sodium 267.7 mg, Sugar 2.5 g

HONEY-MUSTARD DILLED BRUSSELS SPROUTS



Honey-Mustard Dilled Brussels Sprouts image

The vegetable with the funny little name delivers big on cabbage flavor and they're just plain fun.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 4

Number Of Ingredients 6

12 oz fresh Brussels sprouts
2 teaspoons olive, canola or soybean oil
1 tablespoon honey
1 teaspoon Dijon mustard
1/8 teaspoon onion powder
1/8 teaspoon dried dill weed

Steps:

  • Trim Brussels sprouts; cut small X in stem end. Cut large Brussels sprouts in half. Place in 2-quart saucepan; add 1/2 cup water. Cover; cook over medium-high heat about 8 minutes or until tender. Drain. Return to saucepan.
  • Add remaining ingredients to drained Brussels sprouts. Stir gently to coat.

Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 6 g, TransFat 0 g

BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY



Brussels Sprouts With Mustard, Apples and Caraway image

Provided by Kim Severson

Categories     dinner, side dish

Time 1h15m

Yield 12 servings

Number Of Ingredients 10

2 pounds brussels sprouts
4 tablespoons unsalted butter
1 1/2 cups thinly sliced onion (1 medium)
Salt
2 pounds Golden or Red Delicious apples (about 6)
3/4 cup apple juice
2 teaspoons Dijon mustard (do not use grainy mustard)
3 shallots, chopped fine (1 cup)
1 tablespoon caraway seeds
2 teaspoons apple cider vinegar

Steps:

  • Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.)
  • Warm a large sauté pan over medium heat. Melt 2 tablespoons butter, then add onions and 1/2 teaspoon salt. Cook over medium-low heat, stirring frequently, until onions are soft, about 15 minutes.
  • Peel, core and slice 5 apples. Add to pan with onions. Cook on medium heat, stirring occasionally, until apples soften and begin to break apart, about 20 minutes. Add apple juice and simmer for 10 minutes. Add mustard and remove from heat.
  • Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm.
  • Warm a very large sauté pan over medium heat. Melt remaining 2 tablespoons butter, then add shallots. Cook for 5 minutes, until shallots are soft and translucent. Stir in caraway seeds. Add brussels sprout leaves and cook over medium heat, stirring frequently, for 10 minutes. Add vinegar and continue cooking until leaves are just tender, about 5 more minutes. Season with salt to taste. Julienne remaining apple with skin on.
  • Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 4 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 468 milligrams, Sugar 13 grams, TransFat 0 grams

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From cookprimalgourmet.com


MUSTARD BRUSSELS SPROUTS RECIPE - A BEAUTIFUL MESS
2012-11-12 Coat with the oil and a few sprinkles of salt and pepper. Bake at 350°F for 26-30 minutes. In a small mason jar combine the mustard and vinegar. Secure the lid and shake to combine. Once the sprouts are done pour on the dressing and stir to make sure all sprouts get evenly coated. Sprinkle on the nuts and serve hot. xo. Emma.
From abeautifulmess.com


ROASTED BRUSSELS SPROUTS WITH LEMON MUSTARD DRESSING
2021-09-01 Preheat your oven to 425°F. Place the Brussels sprouts into a medium size bowl and toss with the olive oil. Spread onto a baking sheet and season with salt and pepper. Bake for 15 minutes, then check. If they are starting to brown and …
From deliciouslittlebites.com


HONEY MUSTARD CHICKEN WITH BRUSSELS SPROUTS (SHEET PAN)
2019-10-10 Instructions. Preheat the oven to 425°F. Grease a large baking sheet with nonstick cooking spray and set aside. In a medium bowl, whisk together the 1⁄4 cup olive oil, 1 tablespoon of the lemon juice, the Dijon mustard, whole-grain mustard, honey, and garlic. Season with salt and pepper to taste.
From cottercrunch.com


MAPLE MUSTARD ROASTED BRUSSELS SPROUTS - COOK NOURISH BLISS
2018-10-11 Preheat the oven to 400ºF. Add the brussels sprouts to a large rimmed baking sheet. In a small bowl, whisk together the oil, maple syrup, mustard, salt and pepper until well combined. Measure out 2 tablespoons of the mixture and set aside for later. Pour the remaining mixture over the veggies, then toss to combine and spread in an even layer.
From cooknourishbliss.com


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