Garlic-Roasted Brussels Sprouts with Mustard Sauce
“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
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- 1-1/2 lb fresh Brussels sprouts halved
- 2 tbsp olive oil
- 3 garlic cloves minced
- 1/2 cup heavy whipping cream
- 3 tbsp dijon mustard
- 1/8 tsp white pepper
- Dash salt
- 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.
Roasted Brussels Sprouts Tips
Do smaller Brussels sprouts taste better?
With a mild to potent bitter flavour, it’s not hard to believe Brussels sprouts are part of the mustard family. The larger the Brussels sprouts, the more bitter they will be. So, if you’re trying a Brussels sprouts recipe for the first time, go for the small ones.
Why are my roasted Brussels sprouts bitter?
Brussels sprouts have gotten a bad rap simply because they were prepared incorrectly. Many people boil them in water until they turn grey and became mushy (while removing the bitter compounds found in this veggie).
Roasting Brussels sprouts doesn’t remove those bitter compounds, and in fact, it could intensify them. The trick is to roast them until they really start to caramelize. Place them on your baking pan cut-side down to expose as much of the Brussels sprouts to the heat of the pan as possible. Slide the pan into the bottom 1/3 of your oven, which is usually closest to the heating element. Keep an eye on them and stir occasionally, until they become dark brown in spots.
Should you rinse Brussels sprouts before roasting?
Rinsing Brussels sprouts isn't necessary. They aren’t typically a dirty vegetable since they grow on stalks above the soil. You can, however, give them a quick rinse before trimming if you'd like. After washing, trim the core end slightly and remove any bruised or damaged leaves.
Why are my Brussels sprouts soggy?
The usual culprit for soggy Brussels sprouts is cooking at too low of a temperature. Make sure your oven is at least 400° or higher. Also, make sure they are coated in oil. This helps them caramelize and crisp up instead of just getting soft. Stick with oil instead of butter for roasting since butter will add moisture. If you want that buttery flavour, drizzle the cooked Brussels sprouts with melted butter just before serving.
Research contributed by James Schend, Taste of Home Deputy Editor, Culinary
3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein.