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Brussels Sprouts with Mustard Sauce

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4.99 from 363 votes
By Carine Claudepierre - - 8 Comments
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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.

Brussels sprouts with 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 SproutsBrussels 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.
Brussels sprouts with mustard sauce

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.

Brussel sprouts with mustard sauce

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.

Brussels sprouts with mustard sauce

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.

Brussel sprouts with mustard sauce
 
Brussel sprouts with mustard sauce

Brussels Sprouts with Mustard Sauce

Roasted Brussels sprouts with mustard sauce. Crispy baked Brussels sprouts covered with a creamy shallots mustard sauce.
Prep: 10 mins
Cook: 30 mins
Total: 40 mins
Yield: 6 people
Serving Size: 1 serving

Nutrition

Net Carbs 6.5g
Fat 21.8g
Protein 1.1g
Calories 297kcal
4.99 from 363 votes
Review Print

Ingredients

Roasted Brussel sprouts

Creamy Dijon Mustard sauce

To serve – optional

Zero-carb Add-ons

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
Storage/freeze: store for up to 4 days in the fridge or freeze well in an airtight plastic container. Defrost in the fridge the day before and rewarm in the microwave or stove. 
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Nutrition Facts
Brussels Sprouts with Mustard Sauce
Amount Per Serving (1 serving)
Calories 297 Calories from Fat 196
% Daily Value*
Fat 21.8g34%
Carbohydrates 8g3%
Fiber 1.5g6%
Sugar 5.9g7%
Protein 1.1g2%
Net Carbs 6.5g
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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    8 Thoughts On Brussels Sprouts with Mustard Sauce
    • I am so glad you love this recipe ! Thanks for sharing your positive experience. Enjoy the recipes on the blog! XOXO Carine.

  1. 5 stars
    This recipe is easy and AWESOME! I was looking for a way to ‘spice’ up my brussel sprouts and this hit the spot!

  2. 5 stars
    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.

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