Roasted Brussels Sprouts with Creamy Mustard Sauce

Roasted Brussels Sprouts with Creamy Mustard SauceRecipe
Jim Franco
You can clean the Brussels sprouts and peel and cut shallots the day before making this dish. Note: A pan with a wide, flat bottom, such as a skillet, will reduce a liquid much faster than a high-sided saucepan. In general, reduce cream mixtures at a low boil so they don't boil over, but stocks or wine can be reduced over high heat. Prep: 17 minutes, Cook: 25 minutes.


Makes 8 to 10 servings

Recipe from



2 pounds Brussels sprouts, trimmed
3 tablespoons butter, melted and divided
3 tablespoons olive oil, divided
1/2 teaspoon sea salt
1/4 teaspoon freshly ground pepper
2 medium shallots, minced (1/2 cup)
3 tablespoons sherry vinegar
1 tablespoon Dijon mustard
3/4 cup whipping cream
2 tablespoons chopped fresh parsley


1. Preheat oven to 425°.

2. Cut Brussels sprouts in half lengthwise; toss to coat evenly with 2 tablespoons butter, 2 tablespoons olive oil, sea salt, and pepper. Bake on a 15- x 10- x 1-inch jellyroll pan at 425° for 18 minutes or until Brussels sprouts are tender and outer leaves are golden brown and slightly crispy, stirring halfway through.

3. Heat remaining 1 tablespoon butter and oil in skillet over medium heat. Sauté shallots for 2 minutes or until translucent and cooked through. Add vinegar; reduce heat to low, and cook 1 minute. Stir in mustard and cream; bring to a low boil. Let simmer and reduce about 5 minutes or until sauce is thick and creamy. Toss Brussels sprouts with parsley, and drizzle half the warm sauce over the top. Serve remaining sauce on the side.