Brussels Sprouts in Onion Mustard Sauce
Take your Brussels sprouts to the next level with this irresistible recipe for Brussels Sprouts in Onion Mustard Sauce. Perfectly roasted Brussels sprouts are paired with a creamy, tangy sauce made from caramelized onions, Dijon mustard, heavy cream, and a touch of honey for natural sweetness. This easy yet elegant dish combines the nutty, golden flavors of oven-roasted vegetables with a rich, savory sauce that’s laced with a hint of garlic. Ready in just 35 minutes, this side dish is ideal for weeknight dinners or holiday gatherings. Serve it alongside roasted meats or as a standout vegetarian option that’ll leave everyone asking for seconds!
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 3 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 large Yellow onion
- 2 tbsp Unsalted butter
- 2 cloves Garlic
- 2 tbsp Dijon mustard
- 100 ml Heavy cream
- 50 ml Chicken or vegetable stock
- 1 tsp Honey
Instructions
Preheat your oven to 200°C (400°F).
Trim the stems off the Brussels sprouts and remove any discolored outer leaves. Slice larger sprouts in half for even cooking.
In a large bowl, toss the Brussels sprouts with 2 tablespoons of olive oil, salt, and black pepper. Spread them evenly on a baking sheet lined with parchment paper.
Roast the Brussels sprouts in the preheated oven for 18-20 minutes, flipping them halfway through, until they are golden and tender.
While the sprouts roast, finely chop the yellow onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 5-7 minutes, stirring occasionally, until softened and lightly caramelized.
Add the minced garlic to the skillet and cook for an additional minute, until fragrant.
Stir in the Dijon mustard, heavy cream, chicken or vegetable stock, and honey. Simmer on low heat for 3-4 minutes, allowing the sauce to thicken slightly.
Taste the sauce and adjust seasoning with additional salt or pepper, if needed.
Once the Brussels sprouts are done roasting, transfer them to the skillet with the sauce. Toss to coat the sprouts evenly in the onion mustard sauce.
Serve warm as a side dish or enjoy as a light vegetarian main course.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.6 g | 135% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 63.8 g | 23% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 24.1 g | ||
| Protein | 20.3 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 279 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
