Brussel sprouts with mustard sauce – easy 30 minutes 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 from 2 changes I made to make the recipe vegan 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 in two tray, and roast on two different level 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:
- 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 in the dish. My mum add a LOT. French love their Brussels Sprouts a bit more acid, she could add up to 3 tablespoons. I am only using one or the kids 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.
- Maple syrup. This is optional but it had a lovely sweet touch to the dish. I only used 1 tablespoon and you can use sugar free maple syrup if you are on a low carb diet.
- Coconut cream. You can use light or regular as you like depending on your diet again. Light coconut cream contains less saturated fat and calories – love this option.
- Arrowroot flour. You need a tiny amount of this to thicken the cream. Mum always used corn starch as a kid but I prefer arrowroot flour, much healthier and paleo friendly too.
- 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 ?
My kids love to eat those with wholegrain pasta or brown rice. I love them on their own or with grilled tofu – check my banh mi tofu sandwich recipe to see how I season my tofu. This recipe freeze really in airtight plastic container. Defrost the day before and rewarm on the stove or in the microwave. It also store in the fridge up to 4 days.
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Enjoy the lovely Brussel sprouts with mustard sauce recipe.
Roasted Brussel sprouts with mustard sauce. Crispy baked brussel sprouts covered with a creamy shallots mustard sauce 100% Vegan + Dairy free + Gluten Free.
- 1 kg brussel sprouts, halved (2 lb.)
- 2 tablespoons virgin olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon mustard seeds
- 2 tablespoons fresh parsley
Preheat oven to 200C (400F).
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 Brussel sprouts chips later.
Place the halves 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 in two baking tray. Bake on two different level in the oven.
Bake 25 minutes, stirring half way 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.
Stir in arrowroot flour to form a 'paste' or roux. The flour should cover all the shallots pieces - took 15 seconds.
Whisk in apple cider vinegar, maple syrup, Dijon mustard, coconut cream and vegetable stock (note that the order you are adding the ingredients doesn't' matter) and bring to a light boil, whisking constantly to avoid the sauce to stick to the pan.
When it is boiling, reduce to low heat, cover and simmer 5-6 minutes, stirring often 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 plate when serving !
Return in the oven for 10-12 minutes or until sauce thicken 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 wholegrain pasta.
Lightened up: use light coconut cream for a lighter recipe - less fat and calories.
Storage/freeze: store up to 4 days in the fridge or freeze well in airtight plastic container. Defrost in the fridge the day before and rewarm in the microwave or stove.
Nutrition panel is for one serve of those Brussel sprouts with mustard sauce. This recipe is a side dish and serve 6 people side portions.