Brussels Sprouts with Mustard Sauce


  • 1 lb brussels sprouts, rinsed, cut in half and outer layer removed
  • 1 tbs olive oil
  • 1 cup chopped red onion
  • 1 tbs garlic, minced
  • 1/2 cup vegetable broth or chicken stock
  • 2 tbs Dijon mustard
  • kosher salt and black pepper to taste


  • In a large frying pan heat oil over medium low heat.
  • Add garlic and onion, then saute for about 1 minute.
  • Add brussels sprouts, cut side down, cover and cook for about 5 minutes.
  • Add 1/4 cup vegetable broth or chicken stock, stirring to pick up bits on the bottom of the pan.
  • Cover and cook for an additional 10 minutes, until slightly charred and tender.
  • Remove brussels sprouts from pan and add remaining 1/4 cup of broth or stock along with the mustard.
  • Reduce heat and cook until slightly thickened, then drizzle sauce over sprouts and season with salt and pepper.

Print Recipe

No Comments

Leave a reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.