The Brussels sprouts are cooked in chicken broth and therefore do not have the bitter aftertaste they have when cooked in water. My children love this recipe.
Wow! Yummy!! I actually didn't make this recipe on the stovetop. I roasted the brussels sprouts in the oven. They were carmelized and oh so good! Just put the brussels sprouts in a baking dish, almost cover them with broth (I used about 1/4 less than the recipe called for), bake for 20 minutes on 400. Remove them from the oven, take out the brussels sprouts and prepare the mustard sauce in the baking dish (since there is less broth, the sauce gets really creamy-yum!!), return the brussels sprouts to the dish and bake for about 10 minutes until the sauce reaches the right consistency. These were the best brussels sprouts I have ever had!!
Read MoreI tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix.
Read MoreWow! Yummy!! I actually didn't make this recipe on the stovetop. I roasted the brussels sprouts in the oven. They were carmelized and oh so good! Just put the brussels sprouts in a baking dish, almost cover them with broth (I used about 1/4 less than the recipe called for), bake for 20 minutes on 400. Remove them from the oven, take out the brussels sprouts and prepare the mustard sauce in the baking dish (since there is less broth, the sauce gets really creamy-yum!!), return the brussels sprouts to the dish and bake for about 10 minutes until the sauce reaches the right consistency. These were the best brussels sprouts I have ever had!!
My husband and I really enjoyed this recipe. Even my toddler ate them! The only change I made was to add less corn startch (based on reviews I'd read). Sauce was creamy and very flavorful. It was a great way to dress up often boring brussels. Will make again!
Yum! This is the best sauce ever and tastes great on the Brussels sprouts. I also use it on artichokes and asparagus. I put in 2 tablespoons of lemon juice instead of 2 teaspoons to suit my taste.
This was so tasty! I used horseradish mustard and doubled the amount. Didn't have corn starch, so I substituted 4tbsp flour. Also added some chopped up corned beef I had sitting in the fridge and topped it with seasoned bread crumbs. I served the dish with buckwheat and sauerkraut - absolutely delicious!
Neither my husband or I are brussel sprout fans but boiling in the broth really did take the bitterness out of the sprouts - the sauce was tasty as well. Good with Corned beef & mashed potatoes.
I tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix.
Whoops! Clicked too soon! Want to tell you that this is a totally wonderful recipe for brussels sprouts. I've always loved them, but did, in fact, always find them a bit bitter. I'm truly amazed at how sweet and tender they are prepared this way. And the sauce only enhances them; although I had to add more broth to thin out the sauce---but no biggy. Great, great recipe. I'll be having sprouts more often now! Thanks for a great recipe.
Very nice! I really like brussells sprouts and enjoy them steamed without anything added, but my husband, on the other hand, is not really a big fan (usually he will only eat one or two sprouts), however, after I made this recipe, he had two large helpings. I would also suggest to those who mentioned the sauce needed to absorb into the sprouts - try using baby brussells sprouts. I find these are ususally more tender and not bitter.
Delicious but sauce was too thick...needed to add more broth, less cornstarch. Once sauce thinned out, recipe was fabulous.
My family (even the kids )love brussels. I make this quite frequently- sometimes with fresh and sometimes frozen. If your Brussels are still bitter after boiling in chicken broth- you aren't boiling long enough. This recipe as written is great- different and delicious. Being Italian, I need garlic in everything so I add garlic every time bacon sometimes, fresh herbs, etc..You can customize to your liking. I have made these with Dijon and Honey Mustard- it's great every time. We really enjoy this as written and modified. Thank you for sharing!
We are not huge fans of Brussels Sprouts but need to incorporate more veggies in our diet. For being Brussels, this was GREAT! The mustard and lemon combo made them completely tolerable. Thanks!
Excellent recipe. Even the non brussel sprout fans in family liked this dish. Next time I think I will add toasted walnuts just before serving just to give it some star power. But excellent as is.
Awesome and everyone asks for this recipe. BUT, I suggest roasting/grilling/caramelizing with garlic S&P and Olive oil to get the sugars out, then cover with the sauce and serve.
This is about as good as brussel sprouts can get, IMHO. I'm not a big fan, but needed to add some additional veggies to my Thanksgiving dinner. I actually ate all my brussel sprouts, for the first time in my life. Boiling in chicken broth really does seem to cut the bitterness of the sprouts. I found that the sauce was rather thick, but added more broth until I got the right consistency.
Tasteless. I had to add more mustard, more lemon juice, salt, pepper... and it still wasn't very good.
I loved this recipe! The mustard sauce is also good with artichokes, asparagus and even over chicken! Boiling the sprouts in chicken broth first really made all the difference. I added a small amount of horseraddish to the sauce for a little extra kick!
I'm usually not a fan of brussels sprouts, but this recipe changed my mind! My husband and I fought over the last ones!
I love Brussels sprouts, my husband could care less. After I made this, he said that if I made them like this, he would eat them all of the time. Delicious!
I have been eating brussel sprouts for a long time, and this is the first time I was able to get anyone else in my family to try them. This recipe was so easy, and I just loved the mustard sauce.
I made this recipe for Thanksgiving this year for something different. It was a hit - there were no leftovers. I would make this again without any changes.
This has become one of our families favorites. It's quick and easy to make and even my older daughter who now lives on her own has stated that she'd better get an invite for dinner when they are on the menu. My husband who hated vegetables asks for this quite often! If you haven't tried this, it's worth the minimal effort. You will be surprised and it will become a go to recipe for you just like it has for me.
Very good. Boiled brussel sprouts until they were firm but not too soft. Will make again.
The widely varying reviews are probably that way because everybody used different mustard. Luckily, my mustard worked well. I didn't have lemon juice but next time I'll try it with lemon juice and I'm sure it'll be even better.
Quite good, just needed a little salt and pepper added to it. Even my 3-yr-old daughter liked the brussels sprouts with this tangy sauce.
This is good, but I always add more mustard, and pepper. Otherwise I think the sauce is too much like cornstarch.
Very good. Too much sauce for us though and also too thick. I'm cutting the cornstarch in half next time and quartering the sauce amount. Thanks for sharing!
This recipe was great. I don't think it needed as much cornstarch to thicken the sauce so I might just cut back on that next time. I was looking for a good low-fat preparation for brussel sprouts and I know I have found my new method for cooking them.
I love this recipe! Probably will be the way I do Brussels Sprouts 90% of the time.
The sauce was a little disappointing. Not very flavorful. I would add more mustard.
I loved this recipe and it really takes the edge off. I have made it for many dinner guests & they always ask for the recipe. Definately try it!
My mustard didn't blend into the sauce so I put the sauce in the blender - it was perfect - so smooth and creamy. Just perfect.
We loved this! My husband is not usually a brussel sprouts fan and he went for seconds and then finished off the one or two left in the serving dish. The chicken broth really does help with the bitterness of the sprouts. I was trying to decide between this recipe and another with bread crumbs and decided to add some bread crumbs to the sauce at the very end and then sprinkled just a bit on top after adding the sauce to the sprouts. Will definitely make again.
This just wasn't to our liking. Won't make it again..and we all love Brussel sprouts.
I changed it around a bit, used flour instead of cornstarch, lime instead of lemon (about three squeezed) and added Balsamic Vinegar to the mustard. Still, the concept is fab; my son is 16 months old and even he loved it!
Not bad. My husband and my 7 year old love brussel sprouts. Me and my 4 year old are not the hugest fans . . . but we both ate them prepared this way. My 4 year old ate 4 of them which was a MIRACLE! And I even ate a few. This is the best way I have ever tried them. (I did add more broth)
People always rave about my cooking; I'm some glad I didn't serve this to guests! Not good at all! My only saving grace was that I tasted the sauce before adding the sprouts, which we love, so we didn't waste them.
I really, really wanted to like this. Perhaps I did something wrong. The sauce was very pastey.
I made this about a year ago, and threw out what was left over. Maybe I did something wrong, but the consistency of the sauce and the taste did not go well with the brussel sprouts in my opinion.
I didn't care for the mustard flavor but I did like the flavor of the chicken broth and lemon addition.
Great recipe. Lots of strong flavour. I served the with a lemon lime chicken and plain Basmati rice, YUM!!!! I've even substituted lime juice in this recipe, for an equally great taste.
We didn't care for this recipe too much. I am the only one who likes brussel sprouts and didn't like them like this and those that didn't like them didn't care for them anymore this way.
OK for sprouts, but I think it needed more mustard flavor. I had plenty of sauce-perhaps because I covered the pot when cooking the sprouts?
The brussels sprouts were bitter, while the sauce was a most unappetizing color and consistency. Although we love mustard,the sauce did not enhance the sprouts.
Per some earlier reviews, I wish I would have cut back on the cornstarch as it was way too much. If I cook this again, I'll also leave out the lemon juice and be sure to use a creamier, less coarse dijon mustard.
I made this in the oven method and it took much longer than 30 minutes to cook. It actually took almost an hour. But, I started cooking early so no harm, no foul. It was good this way, I would cook this again.
My sauce turned out paste-y, but the plain brussels sprouts in chicken broth were excellent. Will do this part of the recipe again.
This was the first time we have had brussel sprouts...and this was a terrific recipe to start with.
I added garlic salt, but didn't have any lemon juice...it was pretty good!
Enjoyed making it and the taste was nice. Likely won't make it again as I prefer to steam and saute with garlic and olive oil/butter or place it in the oven topped with bread crumbs and grated cheese, olive oil, and garlic.
Just okay. Better than plain, but not better than how I normally prepare brussel sprouts.
The sauce was wonderful and when people went for seconds they used this sauce instead of gravy. The brussel sprouts were very good also and they retained their heat because of the sauce.
I wasn't sure if "prepared mustard" meant dry mustard. I used chicken stock I'd frozen from having boiled chicken. I am a lover of brussel sprouts, but this did not come out the way I expected at all. I will not be making it again.
Not bad. I thought boiling the sprouts in chicken stock was a great idea. Next time I will just do that and omit the sauce.
Yum, yum, yum. I just love those little guys. The sauce compliments them well.
I enjoyed this recipe - it was easy to prepare and quite tasty. The sprouts retained a bit of their usual bitterness, but not terribly so. I sliced my sprouts in half to expedite cooking.
OK. I've always hated brussels sprouts. I'm trying to make myself eat them. This really didn't do much for me, but they were better than normal and I was at least able to finish my plate. I was hoping it would make me love b.sprouts. Oh well, I'll look for a miracle somewhere else...
This was the best idea ever for brussels sprouts! What a great twist on a boring side dish. Thanks for adding it!
Very easy and delicious. I also roasted them in a baking dish, and they turned out perfect!
Meh. I had less than a pound of Brussles sprouts, so I tried to adjust the amounts for the sauce. It came out too watery, so I must've done that wrong. As for the flavor, it was okay but nothing special. It definitely needed something more, perhaps just salt and pepper.
The sauce was a bit thicker than I would have liked, so next time I will either decrease the amount of sauce or increase the amount of sprouts. I'm not a big fan of mustard but tried one with white wine and Walla Walla sweet onions in it and it was flavorful. The consistency was just a bit off; definitely a keeper recipe.
Disappointing! The brussel sprouts tasted great when they came out of the chicken broth...but then when i poured the sauce, ooh, it just didn't taste good. Almost like it needed salt or spices or something. Now granted - perhaps it's because i used spicy brown mustard instead of dijon?
This is quick, easy, low cal and delicious! My husband, who likes Brussels sprouts told me that these were the best he ever tasted. The next time I make them, I might add a little more mustard. But really, they are delicious as is.
As tasty a way to prepare brussel sprouts as I've found. The chicken broth did seem to cut back on the bitterness of the sprouts.
I enjoyed the flavor combination of these brussel sprouts. I will definitely make this again.
What a great way to serve those dreaded-by-most brussel sprouts. I followed the recipe to a T. As soon as I added the cornstarch, it turned to paste. I did not have any more chicken broth, so I added a bit of water. Then tasted it and thought it then tasted watered down, so I added 2 T butter. YUM! This side dish was enjoyed by all. Thank you!
I think this recipe is great. Cooking the sprouts in the chicken broth takes some of the bitterness out of them. The only thing I might change was using half the amount for the lemon juice. Excellent though makes me like sprouts which I am not necessarily a fan of plain.
I made this last night and used less cornstarch as the reviews said, I didnt like it at all.
Wasn't a fan of the lemon juice. The second time I made it I left out the lemon juice and added a tsp of sugar, it was awesome.
I made a small batch of this, and the hubby and I really enjoyed it, even as leftovers a couple of days later. Because I do often have leftovers, I roasted them instead of boiling them, so they'd err on the crispy side to stand up to reheating. My hubby particularly liked the mustard in the mix. This will be my go to recipe for Brussels sprouts when I serve them on their own.
I changed a few things in this recipe, but overall it was great. My husband and I had never had brussel sprouts before, and we both really enjoyed this recipe.
This was a good way to cook these greens. I never liked brussels sprouts until now! This is a healthy way to eat them (rather than covering them in salt and butter). I didn't have cornstarch, so I used flour instead, and it turned out just fine.
Unusual, but nontheless very njoyable, my husband liked it less than I did....another keeper recipe.
I followed the recipe exactly and it came out sooo delicious. Made it for Thanksgiving and will be making it again tomorrow. My husband loved it.
Very simple and good. Take the sauce off the burner a little earlier and let thicken.
I cook for 4 people that are diabetic the only thing that I changed was the mustard to Helman's brand with conola oil. My crew loved it and I will give out the recipe too all my friends that are diabetics.
My husband & I both love brussels sprouts but have grown tired of the same old style. We tried this one & really enjoyed it - we made it exactly as called out and decided we wouldn't need to change anything. For us, it's a really good recipe!!
I followed another users advice and baked in oven at 400 for 20 min. Came out really nice, except I should have left them in there for longer because they were still a bit tough. Great flavor though!
Substituted flour for corn starch which worked perfectly. While not the best brussels sprouts I've ever had, a very servicable recipe.
Delicious as is! I forgot to add the lemon as I did not have a fresh one on hand. After I tasted it I realized what was missing and added a few sprinkles of True Lemon crystallized lemon. Just the right flavor. Even my husband said, "Ususally I am sick of eating them after a few but I am finishing the leftovers now!" I did add salt to taste while on my plate.
Hubbie and I both love brussel sprouts, and I'm always looking for different ways to fix them, but this will not be one of them again. Neither of us cared much for it. I wasn't crazy about the mustard taste.
Wow! This was a very delicious sauce - even my hubby who is not crazy about Brussel Sprouts loved it. And now I make it to go on other dishes like fish, chicken, pork and other veggies. Its a keeper!
