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.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve cornstarch in 1/4 cup water, and set aside.

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  • In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.

  • Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.

Nutrition Facts

40.9 calories; 1.9 g protein; 9.4 g carbohydrates; 0 mg cholesterol; 57.7 mg sodium. Full Nutrition

Reviews (119)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/28/2006
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 More
(186)

Most helpful critical review

Rating: 1 stars
10/30/2003
I tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix. Read More
(30)
154 Ratings
  • 5 star values: 51
  • 4 star values: 49
  • 3 star values: 28
  • 2 star values: 13
  • 1 star values: 13
Rating: 5 stars
01/28/2006
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 More
(186)
Rating: 5 stars
01/28/2006
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 More
(186)
Rating: 5 stars
01/31/2006
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! Read More
(64)
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Rating: 5 stars
05/29/2005
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. Read More
(49)
Rating: 5 stars
11/13/2005
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! Read More
(37)
Rating: 4 stars
05/08/2005
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. Read More
(30)
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Rating: 1 stars
10/29/2003
I tried serving this dish for Thanksgiving. The combo of lemon juice and mustard just did not mix. Read More
(30)
Rating: 5 stars
01/20/2006
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. Read More
(29)
Rating: 4 stars
11/26/2004
Delicious but sauce was too thick...needed to add more broth less cornstarch. Once sauce thinned out recipe was fabulous. Read More
(25)
Rating: 5 stars
10/20/2003
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. Read More
(25)