Brussels Sprouts with Dijon Mustard Sauce


Five Little Chefs – Brussels Sprouts with Dijon Mustard Sauce

Brussels Sprouts with Dijon Mustard Sauce was a request from Little Chef A. She came home from school recently and said most of the kids in her class hate brussels sprouts. “I don’t know if I like them or not. I haven’t tried them.” I was impressed with her indecision because of her lack of knowledge. We were going to need to do something about that!
Little Chef C found in her Impossible To Easy cookbook by Robert Irvine Brussels Sprouts with Dijon Mustard Sauce. In reading the recipe I laughed because he says, “Brussels sprouts have gotten a bad rap……given a little help, such as that provided by the sauce in this recipe, even the most stalwart sprouts haters may be surprised at how pleasant and flavorful they can be.” It sounded like this would be the best first brussels sprouts recipe.
The recipe really is straight forward. Little Chef C tore off some of the outer layers then she cut them in half. The recipe did not say to cut them, but after reading many brussels sprouts recipes most were cut. For my little eaters it seems easiest to cut all the food small in preparation then when they are starving at the table ready to eat!

The sauce needed to be made next. Little Chef C combined some ingredients in one pan and butter and flour in another. It seemed a little confusing, but if you focus on one pan at a time it is not hard.  Little Chef C smelled the “nutty aroma” then tempered it and poured the flour mixture into the first saucepan.

The brussels sprouts were done steaming by this point and Little Chef C poured the sauce on top. Time to eat! I was hoping for the best when everyone took their first bite. Surprisingly everyone LOVED the brussels sprouts. They kept going back for more and more. After reading the introduction to the recipe I believe the success is because of the recipe. I am so happy! My Little Chefs will try Brussels Sprouts again thanks to this experience!

Brussels Sprouts with Dijon Mustard Sauce
Robert Irvine – Impossible To Easy

Ingredients
1 cup vegetable stock (such as Kitchen Basics brand)
1 large garlic clove, minced
1 bay leaf
1/4 teaspoon ground white pepper
1/4 teaspoon freshly grated or ground nutmeg
2 tablespoons unsalted butter
2 tablespoons Wondra flour
2 cups (about 8 ounces) fresh or thawed frozen brussels sprouts, tough outer leaves removed
2 teaspoons Dijon mustard
Salt and white pepper to taste

Method
To make the sauce, combine the stock, garlic, bay leaf, white pepper, and nutmeg in a saucepan over medium heat. In a separate small pan, melt the butter and gradually stir in the flour until it emits a nutty aroma (without  browning). Remove from the heat. Pour a small amount of the hot stock mixture into the flour mixture, stirring until it is thoroughly blended. Return this to the remaining broth mixture and simmer for a few minutes to let the flavors integrate, stirring frequently.

Meanwhile, steam the brussels sprouts until tender but still bright green, about 8 minutes. Place the brussels sprouts into a mixing bowl.

Remove the sauce from the heat, discard the bay leaf, and whisk in the mustard. Season to taste with salt and pepper if needed. Fold the sauce into the steamed brussels sprouts and serve.


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19 Replies to "Brussels Sprouts with Dijon Mustard Sauce"

  • comment-avatar
    allisamazing April 25, 2012 (9:06 am)

    I love brussel sprouts and am going to try this recipe. I am pinning it to my "Recipes to Try" board 🙂

  • comment-avatar
    Making Our Life Matter April 25, 2012 (9:24 am)

    I would probably be the only one who would eat them. Anything in dijon mustard is okay in my book.

  • comment-avatar
    Margs for Mommy April 25, 2012 (9:29 am)

    I have brussel sprouts on the menu for tonight. I'm going to pass along your recipe to our house chef, aka "daddy" & see if he can make them as beautiful as you did. New follower from VB!

  • comment-avatar
    Carla Karam April 25, 2012 (12:52 pm)

    I must confess… not that I do not like brussel sprouts, it just wasn't a vegetable of choice growing up or as an adult. not only that, but I have never cooked them either. 🙂 With all this said… this recipe has me salivating and eager to try it. Thank you for sharing!

  • comment-avatar
    Heather April 25, 2012 (5:14 pm)

    I must admit that I have never eaten a brussel sprout in my life because I always thought they smelled weird and most people say they hated being forced to eat them growing up. Your little chef A has taught me a lesson to try them and make up my own mind. It only took a few decades but I think it's about time.

  • comment-avatar
    Nicole Buckingham April 25, 2012 (10:56 pm)

    Love that you have little chefs cooking little veggies!

    Aloha,
    Following ya from Follow Me Wed. I would love it if you'd join me at localsugarhawaii.com for an incredible ride through life, silly, profound and all things in between.
    xo,
    Nicole
    localsugarhawaii.com

  • comment-avatar
    Nicole Buckingham April 25, 2012 (10:58 pm)

    following ya every which way and 1+ ya too! Good luck with your sweet cooking endeavors!

  • comment-avatar
    Five Little Chefs April 26, 2012 (8:30 am)

    Thanks for visiting. Let us know how it goes!

  • comment-avatar
    Five Little Chefs April 26, 2012 (8:30 am)

    I love dijon as well!

  • comment-avatar
    Five Little Chefs April 26, 2012 (8:31 am)

    Thanks for visiting. Little Chef C did a great job with these!

  • comment-avatar
    Five Little Chefs April 26, 2012 (8:32 am)

    This was my first time trying them and I was surprised I liked them. DH has had them before and said the sauce is what made them good. Chef Robert was right!

  • comment-avatar
    Five Little Chefs April 26, 2012 (8:33 am)

    I have learned kids have great insight if you are willing to listen.

  • comment-avatar
    Five Little Chefs April 26, 2012 (8:35 am)

    Thanks for visiting! I'm off to check your blog out…Hawaii oh yea I'll be reading that!

  • comment-avatar
    Bonnie Way April 26, 2012 (3:22 pm)

    I gotta try this! My hubby likes sprouts but I'm not a very big fan (I usually drown them in butter) and our daughters, so far, take after me. 🙂

  • comment-avatar
    Julie@teachinggoodeaters April 26, 2012 (8:25 pm)

    I never know what to do with Brussel Sprouts! We bought and made some for St. Patrick's Day but we pretty much made up the recipe as we went along- this sounds much better than what we did- I'm pinning so that I'l be sure to try it!

  • comment-avatar
    Five Little Chefs April 27, 2012 (11:51 am)

    DH who has had brussels sprouts before said the sauce masks the taste most people do not enjoy. Maybe you will like these?

  • comment-avatar
    Five Little Chefs April 27, 2012 (11:52 am)

    I was amazed my Little Chefs asked for more and more! They were sad when we finished them off and they still wanted more. Amazing!

  • comment-avatar
    Miz Helen April 28, 2012 (10:44 am)

    WOW, this looks like an awesome dish and I am happy to know it has been kid tested. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • comment-avatar
    Alyssa April 30, 2012 (11:16 am)

    These look really good. I think brussel sprouts can be good, as long as you have the right recipe. This looks like one of those recipes! Thanks for sharing at Showcase Your Talent Thursday and I hope to see you there next week!

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