Best 20 Mustard Brussels Sprouts Recipes

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
• Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
• Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
• Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.

BRUSSELS SPROUTS WITH 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 IN MUSTARD SAUCE

Steps:

• Dissolve cornstarch in 1/4 cup water, and set aside.
• 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.
• 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.

HONEY-MUSTARD BRUSSELS SPROUTS SALAD

Steps:

• In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.

MUSTARD BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS WITH MUSTARD, APPLES AND CARAWAY

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.

BRUSSELS SPROUTS WITH MUSTARD SAUCE

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.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS

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.

BRAISED BRUSSELS SPROUTS IN MUSTARD SAUCE

Steps:

• Cut off base of a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut it crosswise into about 5 slices. Repeat with all of the sprouts. (I sliced them all).
• Heat a large heavy skillet over medium heat for 1 minutes. Add olive oil and swirl to coat skillet.
• Add shallots; sauté for 2 mintues. Stir in sprouts, salt (if using), and 3 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.
• Meanwhile, combine mustard, brown sugar, and remaining water in a small bowl; stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 3 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more - the sprouts will get browner and more intensely flavored. Serve hot or warm with black pepper.

BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD

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.

SHREDDED BRUSSELS SPROUTS WITH PECANS AND MUSTARD SEEDS

Steps:

• Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
• Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly slice with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

BRUSSELS SPROUTS WITH MUSTARD SEEDS

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.

CARAMELIZED BRUSSELS SPROUTS IN MUSTARD VINAIGRETTE

Steps:

• Heat oven to 425°F. Line cookie sheet with foil.
• Trim Brussels sprouts, removing any loose leaves. Cut root end off each; cut each sprout in half. Place sprouts on cookie sheet. Cut shallots into slices; sprinkle over sprouts. Sprinkle with salt and pepper. Spray entire mixture with cooking spray, coating evenly.
• Bake 15 minutes; stir. Bake about 10 minutes longer or until sprouts are caramelized (shallots will be darkly caramelized and crispy). Meanwhile, in small bowl, mix mustard, agave and oil. Remove cookie sheet from oven; pour vinaigrette over sprouts. Bake 5 minutes longer.

HONEY-MUSTARD DILLED BRUSSELS SPROUTS

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.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEED

Steps:

• Stir mustard seed in a small skillet over medium low heat until seeds are lightly toasted and beginning to pop, about 3 minutes. Remove from heat and cool.
• Cook brussels sprouts in large pot of boiling water until crisp tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain. (mustard seeds and brussel 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 skillet over medium high heat. Add shallots and saute until tender and golden, about 4 minutes. Add brussels sprouts and saute until just tender and heated through, about 8 minutes. Add lemon juice, mustard and mustard seeds; toss to blend. Season with salt and pepper.
• Note: I will make the whole dish ahead of time and chilled. Heat for about 1/2 hour at 350 or until heated through. If you are fortunate to get sprouts on a stalk, they will last 4 - 6 weeks in a dry, cool place. I have placed mine outside on the deck and they have lasted through snow storms!

FRIED BRUSSELS SPROUTS WITH CREAMY MUSTARD AND CIDER DRESSING

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.

ROASTED BRUSSELS SPROUTS WITH AGAVE AND SPICY MUSTARD

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Drizzle olive oil over Brussels sprouts in a large mixing bowl; toss to coat. Spread sprouts onto a baking sheet; season with salt and pepper.
• Roast in preheated oven until hot in the middle, about 15 minutes.
• Whisk agave nectar and spicy mustard together in a large mixing bowl until smooth; add sprouts and toss to coat. Spread onto baking sheet.
• Roast sprouts until tender, about 20 minutes more.

BRUSSELS SPROUTS IN CREAMY MUSTARD SAUCE

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.

BRUSSELS SPROUTS WITH MUSTARD-APPLE PUREE

Steps:

• 1. Wash brussels sprouts and trim roots. Separate leaves and place them in a bowl. Cover and refrigerate. (Can be completed the day before.) 2. 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. 3. 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. 4. Put apple-onion mixture in a blender or food processor and pulse 6 to 8 times until smooth. Keep warm. 5. 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. 6. Spoon apple-mustard purée onto a warmed serving platter. Pile sautéed brussels sprouts on purée. Sprinkle julienned apple on top. Serve immediately.

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

Steps:

• Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.) Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.