Best 7 Brussels Sprouts With Brown Butter And Grain Mustard Recipes

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Brussels sprouts, with their slightly bitter flavor and firm texture, are a versatile vegetable that can be enjoyed in various culinary creations. This recipe presents a delightful combination of roasted Brussels sprouts, brown butter, and grain mustard, resulting in a dish that is both flavorful and visually appealing. The nutty flavor of the brown butter, along with the piquant sharpness of the grain mustard, complements the earthy notes of the Brussels sprouts, creating a symphony of flavors that will tantalize your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BRUSSELS SPROUTS WITH BROWN BUTTER BREADCRUMBS



Roasted Brussels Sprouts with Brown Butter Breadcrumbs image

Roast Brussels sprouts until they're golden brown, and top them with toasted breadcrumbs with a touch of thyme and lemon.

Provided by Food Network Kitchen

Time 45m

Yield 6

Number Of Ingredients 10

2 pounds Brussels sprouts, trimmed and halved
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 garlic clove, finely chopped
1/4 cup panko breadcrumbs
1/2 teaspoon chopped fresh thyme, plus sprigs for garnish, optional
Pinch of crushed red pepper flakes
Finely grated zest of 1 lemon
1 teaspoon chopped fresh flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil. Toss the Brussels sprouts, oil and a generous pinch of salt and pepper on the baking sheet until coated. Spread the sprouts, cut-side down, in a single layer and roast until tender and browned, 20 to 25 minutes.
  • Meanwhile, heat the butter in a medium skillet over medium heat until it starts to brown. Add the garlic and cook until soft, about 30 seconds. Add the breadcrumbs, thyme, pepper flakes and a pinch of salt and cook, stirring occasionally, until the crumbs are golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest and parsley. Scatter over the Brussels sprouts. Garnish with thyme sprigs if using.

BRUSSELS SPROUTS IN BROWN BUTTER



Brussels Sprouts In Brown Butter image

Provided by Florence Fabricant

Categories     side dish

Time 25m

Yield 8 servings

Number Of Ingredients 4

2 pints Brussels sprouts
2 tablespoons unsalted butter
1 tablespoon sherry vinegar, or balsamic or red-wine vinegar
Salt and freshly ground black pepper to taste

Steps:

  • Trim the Brussels sprouts and cut an X into the base of each.
  • Steam the Brussels sprouts for 10 minutes. Remove from heat.
  • Melt butter in a large skillet and cook until it turns nut-brown in color.
  • Just before serving reheat butter, add Brussels sprouts and toss until well coated and warmed. Add vinegar, season to taste and serve.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams

BROWN-BUTTER BRUSSELS SPROUTS



Brown-Butter Brussels Sprouts image

Enjoy tasty Brown-Butter Brussels Sprouts in just 30 minutes! Create a simple Christmas dinner side dish with our Brown-Butter Brussels Sprouts recipe.

Provided by My Food and Family

Categories     Vegetable Recipes

Time 30m

Yield 6 servings

Number Of Ingredients 4

1-1/2 lb. Brussels sprouts, trimmed, cut lengthwise in half
1/4 cup butter
1/2 cup sliced almonds
3 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Heat oven to 400ºF.
  • Place Brussels sprouts, cut sides down, on foil-covered rimmed baking sheet sprayed with cooking spray. Spray sprouts with additional cooking spray. Bake 20 min. or until tender.
  • Meanwhile, cook butter in small saucepan on medium heat 7 to 9 min. or until butter is lightly browned, stirring constantly. Add nuts; cook and stir 1 min. or until lightly browned. Remove from heat.
  • Spoon Brussels sprouts into serving bowl. Add butter mixture; toss until sprouts are evenly coated. Sprinkle with cheese.

Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 25 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 7 g

BRUSSELS SPROUTS WITH BROWNED BUTTER



Brussels Sprouts With Browned Butter image

Brussels sprouts with browned butter, garlic, and cooked red onions make a great side dish or a meal in itself. Enjoy!

Provided by OCGIRLSTAR

Categories     Side Dish     Vegetables     Brussels Sprouts

Time 45m

Yield 6

Number Of Ingredients 7

1 ½ pounds Brussels sprouts
3 tablespoons extra-virgin olive oil
1 teaspoon red pepper flakes
salt and ground black pepper to taste
1 small red onion, chopped
3 cloves garlic, coarsely chopped
2 tablespoons butter

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Add Brussels sprouts; cook until slightly tender, 1 to 2 minutes. Remove and run sprouts under cold water to stop the cooking process. Trim ends off each Brussels sprout and slice sprouts in half.
  • Heat olive oil in a large skillet over medium heat; arrange Brussels sprouts, cut sides down, in the hot oil. Season with red pepper flakes, salt, and black pepper. Cook Brussels sprouts, keeping them in the same place, until cut sides are browned, 7 to 9 minutes.
  • Mix red onion and garlic into Brussels sprouts; cook and stir mixture until Brussels sprouts are cooked through but still firm, 10 to 13 more minutes.
  • Place butter in a cold saucepan; place saucepan over medium heat. Cook butter until it begins to bubble and foam, about 5 minutes. Reduce heat to low; cook, constantly stirring, until butter begins to brown, 5 to 10 minutes. Remove from heat and pour browned butter over Brussels sprouts; toss to coat.

Nutrition Facts : Calories 152 calories, Carbohydrate 12 g, Cholesterol 10.2 mg, Fat 11 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 3.5 g, Sodium 56.5 mg, Sugar 3.1 g

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 'SLAW' WITH MUSTARD BUTTER



Brussels Sprouts 'Slaw' With Mustard Butter image

Provided by Julia Reed

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 stick butter, at room temperature
1 large clove garlic, put through a press
2 to 3 tablespoons Dijon or whole-grain Meaux mustard
3 tablespoons minced green onions
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1 pound brussels sprouts
1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
Lemon wedges

Steps:

  • Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
  • Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 1 gram

BRUSSELS SPROUTS BROWN BETTY



Brussels Sprouts Brown Betty image

I had the idea to make a savory version of the family-favorite brown betty using vegetables in place of fruit, while keeping the classic crunchy bread crumb topping. The result is a creamy, decadent side that will turn anyone into a Brussels sprouts fan. -Shauna Havey, Roy, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 pounds fresh Brussels sprouts, sliced
1 small onion, chopped
4 garlic cloves, minced
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups shredded Swiss cheese
1 cup heavy whipping cream
8 bacon strips, cooked and crumbled
3 slices whole wheat bread, torn
2 tablespoons butter, melted
Minced fresh thyme, optional

Steps:

  • Preheat oven to 425°. In a large bowl, combine the first 6 ingredients; toss to coat. Transfer to a greased 13x9-in. baking dish. Bake, uncovered, 20 minutes. Stir in the cheese, cream and bacon. Bake until casserole is bubbly and starting to brown, 12-15 minutes longer., Meanwhile, place bread in a food processor or blender. Cover and pulse until crumbs form. Transfer to a small bowl and stir in butter. Sprinkle over casserole. Bake until topping is golden brown, 8-10 minutes longer. If desired, top with thyme before serving.

Nutrition Facts : Calories 301 calories, Fat 25g fat (13g saturated fat), Cholesterol 62mg cholesterol, Sodium 554mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein.

Tips:

  • To save time, use pre-shredded Brussels sprouts or a food processor to shred them quickly.
  • If you don't have grain mustard, you can substitute Dijon mustard or yellow mustard.
  • For a nuttier flavor, toast the walnuts in a dry skillet over medium heat until fragrant, about 3 minutes.
  • If you don't have white wine vinegar, you can use apple cider vinegar or lemon juice.
  • Serve Brussels sprouts immediately after cooking to enjoy them at their best.

Conclusion:

This recipe for Brussels sprouts with brown butter and grain mustard is a delicious and easy side dish that is perfect for any occasion. The Brussels sprouts are roasted until tender and slightly caramelized, and then tossed in a flavorful brown butter sauce made with grain mustard, white wine vinegar, and walnuts. This dish is sure to please everyone at your table.

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