Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 
© Lillys-Table.com Photo of Mustard Cream Brussels Sprouts
 

Tags: Gluten-Free Low-Glycemic Nut Free vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Mustard Cream Brussels Sprouts

 

The controversially loved & hated ever-so-bitter Brussels Sprouts are getting some serious gluttonous love with a simple cream & mustard sauce. Yes it is rich, but worth every bite. Go ahead, indulge.

Ingredients

  • 2 lbs brussels sprouts, trimmed and halved
  • 1 teaspoon olive oil
  • 1 teaspoon butter, unsalted
  • ½ teaspoon salt, more to taste
  • 1 cup heavy cream
  • 1½ tablespoon whole-grain mustard

Serving Size: 4 People

Share

 

Preparation Instructions

Preheat the oven to 350.

Trim + cut the brussels sprouts in half. Slice any extra large brussels sprouts into quarters. Place an oven safe skillet over medium heat (cast-iron is perfect for the job). Then drizzle in the olive oil and butter. As soon as the butter sizzles, toss in the brussels sprouts and sear for just a few minutes to give them a kiss of color. Toss. Season with a pinch of salt and pepper. Sear again for a few minutes.

Pour the cream in a small saucepan over medium heat. Bring up to a bubble, reduce the heat to low and simmer for a few minutes. Whisk in the mustard. Continue to simmer until the cream is reduced in half. Season with a pinch of salt and pepper.

Meanwhile, place the skillet of brussels sprouts in the oven and cook for 10-15 more minutes until tender.

Remove from the oven and drizzle on the mustard cream and serve.