Brussels Sprouts in Mustard Sauce
Submitted by lindapoe
Brussels sprouts simmer in chicken broth, then get coated in a creamy Dijon mustard sauce thickened with cornstarch. Ready in 40 minutes start to finish.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minThis isn’t your boiled-to-death Brussels sprouts situation. Frozen sprouts cook quickly in chicken broth until just tender, then a tangy mustard sauce brings them to life. The sauce is simple: sautéed scallions, more chicken broth, Dijon mustard, and a splash of evaporated milk thickened with cornstarch.
The mustard cuts through the sprouts’ natural bitterness while the creamy sauce coats every piece. Serve them hot right after tossing.
Kitchen Tips
- Don’t overcook: Brussels sprouts should be tender but still bright green and slightly firm, not mushy
- Whisk cornstarch smooth: Mix cornstarch completely into milk before adding to prevent lumps in the sauce
- Serve immediately: This dish is best right after tossing sprouts with the warm sauce
Ingredients
Directions
Cook the brussels sprouts in ½ cup of chicken broth, cover and set aside.
Spray a small skillet with vegetable cooking spray and add the oil.
Sauté the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth.
Sir in the mustard and pepper.
Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture.
Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes.
Pour the mustard sauce over the cooked brussels sprouts and stir to coat.
Serve at once.
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