← Back to Search Results
American
Brussels Sprouts in Creamy Mustard Sauce

Photo by:
Comments: 0
 

Recipe

In their prime, Brussels sprouts are incredibly buttery, sweet, and tender —high on my list of favorite vegetables. However; they really must be served only when they are very fresh, young and in season. Otherwise, they will probably be tough and bitter; further tarnishing their undeserved bad reputation.

Yield:  4 to 6 servings
Prep time: 15 Minutes

Ingredients

Sauce

  • 1½ cups yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons real maple syrup or honey
  • ¼ to ½ teaspoon salt
  • 1 tablespoon minced fresh dill (or 1 teaspoon dried dill)
  • Freshly ground black pepper to taste

  • 1 to 1½ pounds Brussels sprouts
  • 1 tablespoon butter
  • Salt to taste

Directions

Whisk together the sauce ingredients in a medium-sized bowl. Cover and let the mixture come to room temperature. (You can also heat it gently in the microwave for about 40 seconds.) Set aside.

Quarter or mince the Brussels sprouts, unless they are very small, in which case leave them whole.

Melt the butter in a large skillet. Add the Brussels sprouts and sprinkle lightly with salt. Stir, cover, and cook over medium heat until quite tender (8 to 10 minutes).

When they are done to your liking, transfer them to a serving bowl or small platter, and pour the sauce over the top. Serve right away.

 

Notes

If you prefer not to cook the Brussels sprouts in butter, you can just steam them instead.

The sauce also doubles as a great topping for broiled fish or roasted potatoes.


© 1997 Tante Malka, Inc.
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 6, and includes 1/8 teaspoon of added salt per serving.

115kcal (6%)
122mg (12%)
80mg (133%)
69mcg RAE (2%)
480mg
32mg
6g
9g
4g
16g
13mg (4%)
528mg (22%)
3g (13%)
4g (7%)
2mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
west-coast-cooking West Coast Cooking
by Greg Atkinson
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
martin-yans-china Martin Yan's China
by Martin Yan
the-provence-cookbook The Provence Cookbook
by Patricia Wells
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
mexican-everyday Mexican Everyday
by Rick Bayless
raos-cookbook Rao's Cookbook
by Frank Pellegrino
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?