Brussels Sprouts In Creamy Mustard Sauce Recipes

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GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE

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



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

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.

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

KIELBASA WITH BRUSSELS SPROUTS IN MUSTARD CREAM SAUCE

Any German can tell you that wurst and cabbage go hand in hand. Any Spaniard will say the same of chorizo and beans. But it takes a special, international inclination to make the case for kielbasa with Brussels sprouts, white beans, and mustard. I'll tell you that it works wonderfully! The saltiness of the pork combined with the bitter, gentle crunch of the Brussels sprouts and mildness of the beans is well-balanced perfection. Plus, it's cheap, easy, and looks good on a plate!

Provided by Seattle Food Geek

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 55m

Yield 4

Number Of Ingredients 12



Kielbasa with Brussels Sprouts in Mustard Cream Sauce image

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside.
  • Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside.
  • Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate.
  • Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.

Nutrition Facts : Calories 769.4 calories, Carbohydrate 54.8 g, Cholesterol 95.3 mg, Fat 48.8 g, Fiber 14.4 g, Protein 32.4 g, SaturatedFat 15.7 g, Sodium 1372.4 mg, Sugar 7.1 g

1 shallot, peeled and quartered
4 large garlic cloves
2 tablespoons extra-virgin olive oil
kosher salt to taste
1 ½ pounds Brussels sprouts, halved
2 tablespoons coarse Dijon mustard
1 teaspoon olive oil
1 pound kielbasa sausage, cut on the bias into 1/4-inch slices
1 tablespoon olive oil
¼ cup heavy cream
1 cup white kidney beans, drained and rinsed
ground black pepper to taste

BRUSSELS SPROUTS IN CREAMY MUSTARD SAUCE

This is from Molly Katzens vegetable heaven cookbook. You can make this low fat by steaming the sprouts instead of cooking them in the butter.

Provided by ashlynn08

Categories     Vegetable

Time 25m

Yield 4 , 4-6 serving(s)

Number Of Ingredients 8



Brussels Sprouts in Creamy Mustard Sauce image

Steps:

  • Whisk together the first 6 ingredients in a medium sized bowl.
  • Cover and let the mixture come to room temperature. Set aside.
  • Quarter the sprouts, unless they are very small, in which case leave them whole.
  • Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
  • Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
  • When they are done, transfer them to a bowl and pour sauce over the top.
  • Serve right away.

1 1/2 cups yogurt
2 tablespoons Dijon mustard
2 tablespoons real maple syrup or 2 tablespoons honey
1/4-1/2 teaspoon salt
1 tablespoon minced fresh dill or 1 teaspoon dried dill
fresh ground black pepper, to taste
1 -1 1/2 lb Brussels sprout
1 tablespoon butter

BRUSSELS SPROUTS WITH DIJON MUSTARD

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5



Brussels Sprouts with Dijon Mustard image

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.

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

FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING

Provided by Geoffrey Zakarian

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7



Fried Brussels Sprouts with Creamy Mustard and Cider Dressing image

Steps:

  • In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
  • In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
  • Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.

2/3 cup creme fraiche
1/3 cup whole-grain mustard
2 tablespoons cider vinegar
1 tablespoon honey
Kosher salt and freshly cracked black pepper
1/2 cup canola oil
4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)

MUSTARD BRUSSELS SPROUTS

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



Mustard Brussels Sprouts image

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

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

BRUSSELS SPROUTS WITH MUSTARD SAUCE

Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10



Brussels Sprouts With Mustard Sauce image

Steps:

  • Cook Brussels sprouts in boiling salted water according to package directions; drain.
  • Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
  • Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
  • Serve.

16 ounces frozen Brussels sprouts
1/4 cup butter
1 tablespoon minced onion
1 1/2 teaspoons flour
1/4 teaspoon salt
1/2-1 teaspoon ground mustard
1/8 teaspoon black pepper
1 1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/2 teaspoon Worcestershire sauce

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