Brussels Sprouts with Mustard Sauce
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.
- 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.
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.
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.
More Keto Side Recipes
If you enjoy simple, easy keto side recipes, check out the recipes below:
Posted In:Dairy freeEgg-FreeGluten freePaleoVeganVegetarianBrussels SproutsHeavy CreamVegetablesBakingDairy-FreeEgg-FreeGluten-FreeKetoLow-CarbPaleoVeganVegetarianLunchSide DishIntermediateUnder 30 Minutes
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