Keto creamy Brussels sprouts with mustard sauce. Crispy baked Brussels sprouts covered with a creamy shallots mustard sauce.
Brussel sprouts with mustard sauce – easy 30-minute dinner
I love Brussel sprouts! My mum always made Brussel sprouts with mustard sauce as a kid. This recipe is totally inspired by her French recipe.
I used almost the same ingredient except for 2 changes I made to make the recipe keto and paleo-friendly. It is an easy two-step recipe:
1- Roast Brussels sprouts in the oven. I have got a large baking tray – I can arrange 1 kg Brussels sprout on it, season then bake all at once.
You can also season the Brussels sprouts in a bowl, split the batch into two trays, and roast on two different levels in the oven.
2- Make the creamy mustard sauce for Brussels Sprouts. My sauce is 100% dairy-free, gluten, and paleo.
All you need to make this creamy dijon Mustard sauce is:
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- 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 – 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.
3 – Combine the sauce with the roasted Brussels Sprouts. Bake 10 more minutes to thicken and serve or freeze for later dinner!
How to serve, store your Brussel Sprouts?
This is the perfect side dish to any grilled meat, 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.
Enjoy the lovely Brussel sprouts with a mustard sauce recipe.
More Keto Side Recipes
If you enjoy simple, easy keto side recipes, check out the recipes below:
Brussels Sprouts with Mustard Sauce
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Roasted Brussel sprouts
- 2 pounds Brussel Sprouts
- 2 tablespoons Extra Virgin Olive Oil
- ½ teaspoon Salt
Creamy Dijon Mustard sauce
- 1 tablespoon Extra Virgin Olive Oil
- 2 Shallots 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
- 1 cup Bacon fried
- 1 cup Grated Cheese
- 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
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