Brussels Sprouts with Mustard Sauce
By Carine Claudepierre
Published on 04/06/2018 - Last updated on 04/22/2023
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These creamy Brussels Sprouts with Mustard Sauce are a perfect side dish for dinner.
The crispy baked Brussels sprouts are covered with a creamy shallots mustard sauce.
What Are Brussels Sprouts?
Brussels Sprouts are from the same vegetable family as cabbages.
They are the leafy buds of the plant.
How To Make Brussels Sprouts With Mustard Sauce
This recipe is very simple, made with a handful of low-carb, simple ingredients.
Ingredients
- Brussels Sprouts – Brussels Sprouts are one of the low-carb vegetables.
- French Dijon mustard. I use the authentic French Maille mustard. I highly recommend this one as it is strong and spicy. The American Dijon mustard is sweet and won’t create the same delicious flavors.
- Apple cider vinegar. It is a great way to remove the bitterness of Brussels Sprouts while adding a balance of flavors to the dish. My mum adds a LOT. French love their Brussels Sprouts a bit more acid. She could add up to 3 tablespoons. I am only using one of the kids who won’t eat.
- Olive oil. Any vegetable oil works well, but olive oil is a very healthy oil.
- Shallots. The secret of a delicious mustard sauce is shallots! Really, that makes the whole difference.
- Sugar-free maple syrup. This is optional, but it had a lovely sweet touch to the dish.
- Cream – cream is generally keto-friendly. You can also use coconut cream if vegan.
- Xanthan gum
- Vegetable stock. I used reduced salt vegetable stock in this recipe. Any stock works well. Feel free to use your favorite.
Roasting The Brussels Sprouts
Start by slicing the Brussels sprouts in halves and removing the outer leaves. You can use them to make Brussels Sprouts chips.
Halving the sprouts allows the mustard sauce to go inside them and enhances their flavor. Learn how to cut Brussels Sprouts the right way.
Place all the sliced Brussels sprouts on a large baking tray and season them.
You can also season the Brussels sprouts in a bowl, split the batch into two trays, and roast them on two different levels in the oven.
Bake them for 25 minutes at 400°F (200°C).
Making The Mustard Sauce
This sauce mustard sauce is dairy-free, gluten, low-carb, and paleo.
To make this creamy dijon Mustard sauce, start by frying minced shallots with olive oil in a large saucepan.
Add the apple cider vinegar, sugar-free maple, Dijon mustard, cream, vegetable stock, and xanthan gum.
Bring the sauce to a light boil while whisking.
Reduce to low heat when it starts to boil and let it simmer for 5 to 6 minutes while stirring regularly.
Pouring Mustard Sauce
Take the tray of Brussels Sprouts out of the oven and pour three-quarters of the sauce over them.
Place the tray back in the oven for another 10 to 12 minutes for the sauce to thicken.
Serve the Brussels Sprouts with Mustard Sauce immediately as a side dish to your favorite mains.
This is also the perfect side dish to any grilled meat, a perfectly cooked steak, or Thanksgiving turkey. If you love your Brussels sprouts, cheesy, I recommend adding 1 cup of grated cheese into the sauce!
Another idea is to add fried bacon bites into the roasted sprouts for extra flavor.
Storage Instructions
You can keep these Mustard Sauce Brussels Sprouts for up to 4 days in the fridge.
You can also freeze individual portions for up to 3 months.
Reheat them in the microwave for a few minutes or in a saucepan until the sauce boils.
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Brussels Sprouts with Mustard Sauce
Ingredients
Roasted Brussel sprouts
- 2 pounds Brussels Sprouts
- 2 tablespoons Extra Virgin Olive Oil
- ½ teaspoon Salt
Creamy Dijon Mustard sauce
- 1 tablespoon Extra Virgin Olive Oil
- 2 Shallot Minced (1/2 cup)
- 1 teaspoon Xanthan Gum or arrowroot flour if not keto
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Sugar-Free Maple Syrup optional or maple syrup if not keto
- 3 tablespoons Dijon Mustard
- ½ cup Heavy Cream or canned coconut cream
- ¾ cup Vegetable Stock
To serve – optional
- 1 tablespoon Mustard Seeds
- 2 tablespoons Fresh Parsley
Zero-carb Add-ons
- 1 cup Bacon fried
- 1 cup Grated Cheese
Instructions
- Preheat oven to 400°F (200°C).
- Slice each sprout in half lengthwise and trim the stem side of the Brussels sprouts. Discard the loose outer leaves that fall off or keep them to make Brussels sprouts chips later.
- Place the halved Brussels sprouts on a large baking tray. Drizzle olive oil, salt and toss the Brussels sprouts with your hands to cover the olive oil all over the sprouts. If your baking tray is too small to fit the whole batch, toss the Brussels sprouts in a bowl and then divide the batch into two baking trays. Bake on two different levels in the oven.
- Bake for 25 minutes, stirring halfway with a wooden spoon to ensure the sprouts are roasted on all sides.
- Meanwhile, prepare the creamy mustard sauce.
- In a medium saucepan, under medium heat warm olive oil. Add minced shallots and fry until fragrant and translucent – about 2-3 minutes.
- Whisk in apple cider vinegar, maple syrup, Dijon mustard, cream, and vegetable stock, xanthan gum, and bring to a light boil, constantly whisking to prevent the sauce from sticking or the gum would create lumps.
- When it's boiling, reduce to low heat, cover, and simmer 5-6 minutes, often stirring to thicken the sauce.
- Remove the crispy roasted Brussel Sprouts from the oven and pour 3/4 of the hot mustard sauce on the baked sprouts. Stir with a wooden spoon to evenly cover the sprouts with the sauce. Set aside 1/4 of the mustard sauce to drizzle on a plate when serving!
- Return in the oven for 10-12 minutes or until sauce thickens slightly and sprouts are cooked through.
- Serve immediately, drizzle the extra mustard sauce on top and serve as a side dish with grilled tofu or gluten-free whole grain pasta.
Zero cabs addon ideas
- Fry 1 cup of diced bacon and stir in the sauce or add 1 cup of grated cheddar in the sauce and stir until fully melted
Notes
Want My Kitchen Equipment?
Nutrition
About The Author
Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I'm passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I'm also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
Disclaimer
The recipes, instructions, and articles on this website should not be taken or used as medical advice. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates.
You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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Great recipe! This mustard sauce made me actually enjoy brussel sprouts! Thanks for sharing!
I am so glad you love this recipe ! Thanks for sharing your positive experience. Enjoy the recipes on the blog! XOXO Carine.
hi there
can i use coconut milk instead of cream ?
Yes sure! It will less thick but delicious too. Enjoy the lovely recipe. XOXO Carine.
This recipe is easy and AWESOME! I was looking for a way to ‘spice’ up my brussel sprouts and this hit the spot!
Thank you SO much for this lovely comment 🙂 Enjoy the blog and all the recipes, XOXO Carine.
These pictures are beautiful! Really does a great job of showing how great the recipe is. Can’t wait to try this at home! Dijon mustard is one of my favorite condiments of all time. Definitely excited to throw it on some brussel sprouts to spice em up!
I am so glad this recipe inspire you ! It is delicious and I hope you love it too. Report back when you tried, I would love to hear your thought about it ! XOXO Carine.