Best Shaved Brussel Sprouts With Whole Grain Mustard Sauce From Vedge Restaurant Recipes

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GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

Steps:

  • Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

BRUSSELS SPROUTS WITH MUSTARD SAUCE



Brussels Sprouts With Mustard Sauce image

Make and share this Brussels Sprouts With Mustard Sauce recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

16 ounces frozen Brussels sprouts
1/4 cup butter
1 tablespoon minced onion
1 1/2 teaspoons flour
1/4 teaspoon salt
1/2-1 teaspoon ground mustard
1/8 teaspoon black pepper
1 1/2 teaspoons lemon juice
1/4 teaspoon sugar
1/2 teaspoon Worcestershire sauce

Steps:

  • Cook Brussels sprouts in boiling salted water according to package directions; drain.
  • Meanwhile, melt butter in a small saucepan over med. heat with onion; cook for 2-3 minutes. Stir in flour and remaining ingredients, stirring and heating until mixture is bubbly.
  • Pour sauce mixture over cooked Brussels sprouts and toss gently to coat.
  • Serve.

SHAVED BRUSSELS SPROUTS WITH PANCETTA



Shaved Brussels Sprouts with Pancetta image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 7 servings

Number Of Ingredients 7

Good olive oil
3 ounces pancetta, 1/4-inch diced
2 tablespoons unsalted butter
1 1/2 cups thinly sliced shallots (3 large)
2 (12-ounce) packages fresh Brussels sprouts, trimmed
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar

Steps:

  • Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
  • Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
  • Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

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