Best 7 Brussels Sprouts With Dijon Mustard Recipes
**Roasted Brussels Sprouts with Dijon Mustard: A Delightful Medley of Flavors and Textures**
Welcome to the world of culinary delights, where roasted Brussels sprouts take center stage, coated in a tantalizing Dijon mustard glaze. This dish is a symphony of flavors and textures, offering a delightful balance of sweet, tangy, and savory notes. The caramelized exterior of the roasted sprouts pairs perfectly with the creamy, nutty interior, while the Dijon mustard adds a touch of piquant sharpness that elevates the overall experience. Whether you're a seasoned foodie or just starting your culinary journey, this recipe is sure to impress and satisfy your taste buds. In this article, we'll take you through the steps of creating this delectable dish, along with variations and additional recipes that celebrate the versatility of roasted Brussels sprouts. Get ready to embark on a flavor-filled adventure as we explore the tantalizing world of roasted Brussels sprouts with Dijon mustard.
**Additional Recipes to Explore:**
1. **Brussels Sprouts with Bacon and Balsamic Glaze:** This recipe combines the smoky richness of bacon with the sweetness of balsamic vinegar, creating a harmonious blend of flavors. Roasted Brussels sprouts are tossed with crispy bacon bits and drizzled with a balsamic glaze, resulting in a dish that is both indulgent and sophisticated.
2. **Roasted Brussels Sprouts with Parmesan and Garlic:** Simplicity meets elegance in this recipe, where roasted Brussels sprouts are coated in a mixture of grated Parmesan cheese, garlic, and olive oil. The result is a golden-brown, crispy exterior with a tender, flavorful interior, making it a perfect side dish for a variety of entrees.
3. **Brussels Sprouts Salad with Dried Cranberries and Almonds:** This vibrant salad showcases the versatility of roasted Brussels sprouts in a refreshing and healthy dish. Roasted Brussels sprouts are combined with dried cranberries, toasted almonds, and a tangy vinaigrette dressing. The combination of sweet, tart, and nutty flavors creates a delightful medley that is perfect for a light lunch or as a side dish.
4. **Brussels Sprouts Soup with Creamy Leek:** This comforting soup is a celebration of winter flavors. Roasted Brussels sprouts are simmered in a creamy leek broth, creating a rich and velvety texture. The soup is garnished with crispy Brussels sprout leaves, adding an extra layer of flavor and texture.
With these diverse recipes, you'll discover the endless possibilities of roasted Brussels sprouts. From the classic Dijon mustard glaze to the innovative salad and creamy soup, these dishes showcase the versatility and deliciousness of this often-overlooked vegetable. Prepare to tantalize your taste buds and impress your dinner guests with these culinary creations.
HONEY DIJON BRUSSELS SPROUTS
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
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
DIJON-DILL BRUSSELS SPROUTS
"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 230mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 5g fiber), Protein 4g protein.
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
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.
BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING
Steps:
- Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
- Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
- Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.
AIR FRYER MUSTARD-CRUSTED BRUSSELS SPROUTS
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
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
BRUSSELS SPROUTS DIJON
Make and share this Brussels Sprouts Dijon recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 23m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Place sprouts and water in a 1 quart casserole dish.
- Cover and microwave on high 7 minutes or until tender-crisp then drain.
- Add remaining ingredients.
- Toss together to coat sprouts.
- Serve.
HONEY DIJON BRUSSELS SPROUTS
Mix up your side dish routine with these roasted Brussels sprouts tossed in a sweet but tangy honey mustard mixture - ready in just 30 minutes.
Provided by Steph
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Remove the outer yellow leaves from the Brussels sprouts and cut them in half.
- Place sprouts on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes until browned and roasted, flipping halfway through the cooking time.
- In a bowl, stir together mustard, honey, and onion powder.
- Remove sprouts from baking sheet and toss with mustard mixture. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 530 kcal, Fat 16 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 712 mg, Carbohydrate 86 g, Sugar 39 g, Protein 23 mg
Tips:
- Choose fresh Brussels sprouts: Look for sprouts that are firm and bright green, with tightly closed leaves.
- Trim the Brussels sprouts: Cut off the stem end and any wilted or discolored leaves.
- Halve the Brussels sprouts: Cut the sprouts in half lengthwise, or into quarters if they are large.
- Cook the Brussels sprouts: You can boil, steam, roast, or sauté the Brussels sprouts. Boiling or steaming is the quickest method, but roasting or sautéing will give them a more caramelized flavor.
- Make the Dijon mustard sauce: Whisk together Dijon mustard, olive oil, honey, salt, and pepper. You can also add other ingredients to the sauce, such as garlic, shallots, or herbs.
- Pour the Dijon mustard sauce over the Brussels sprouts: Toss the cooked Brussels sprouts with the Dijon mustard sauce and serve warm.
Conclusion:
Brussels sprouts with Dijon mustard is a simple but delicious side dish that can be enjoyed with a variety of main courses. The Dijon mustard sauce adds a tangy and flavorful twist to the Brussels sprouts, making them a great option for a healthy and satisfying meal.
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