Traditional recipes

Brussels Sprouts with Shallots and Mustard Seeds

Brussels Sprouts with Shallots and Mustard Seeds


  • 4 teaspoons mustard seeds
  • 2 1/2 pounds small brussels sprouts, trimmed
  • 1/4 cup (1/2 stick) butter
  • 6 large shallots, finely chopped
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons Dijon mustard

Recipe Preparation

  • Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.

  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. DO AHEAD Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.

  • Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

Recipe by Marlena SpielerReviews Section

  • 1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if very large)
  • 5 medium shallots, peeled and quartered
  • 1 lemon, thinly sliced into rounds, seeds discarded
  • 3 tablespoons (45ml) extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, minced or grated
  • 1 1/2 tablespoons (20ml) Dijon mustard
  • 1 1/2 tablespoons (20ml) honey
  • 1 tablespoon (15ml) Worcestershire sauce
  • 3 teaspoons chopped fresh rosemary needles (from about 5 sprigs)
  • 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds 680g)
  • 4 large Italian sausages (about 1 1/2 pounds total), hot or sweet, cut into 2-inch lengths

Position rack in lower third of oven and preheat to 450°F (230°C).

Combine Brussels sprouts, shallots, and lemon with 2 tablespoons (30ml) oil in a 12-inch cast iron skillet. (Alternatively, you can use a rimmed baking sheet.) Season to taste with salt and pepper and toss to coat.

In a small bowl, combine garlic, mustard, honey, Worcestershire sauce, rosemary, and remaining 1 tablespoon (15ml) oil. Season with salt and pepper and stir to form a paste. Rub paste all over chicken. Nestle chicken and sausage pieces on top of Brussels sprouts.

Roast on lower rack until Brussels sprouts are browned and tender and an instant-read thermometer inserted into coolest part of the chicken registers at least 165°F (75°C), 25 to 30 minutes. (If chicken and sausage are done before sprouts have browned enough, you can transfer the meat to a plate and let the vegetables finish in the oven recombine before serving.) Serve.

  • 1 tablespoon virgin olive oil
  • 2 minced shallots (1/2 cup)
  • 2 teaspoons arrowroot flour
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 3 tablespoons dijon mustard
  • 1/2 cup coconut cream
  • 3/4 cup vegetable stock

Preheat oven to 200C (400F).

Slice each sprout in half lengthwise and trim the stem side of the Brussels sprouts. Discard the loose outer leaves that fall off or keep them to make Brussel sprouts chips later.

Place the halves Brussels sprouts on a large baking tray. Drizzle olive oil, salt and toss the Brussels sprouts with your hands to cover the olive oil all over the sprouts. If your baking tray is too small to fit the whole batch, toss the Brussels sprouts in a bowl and then divide the batch in two baking tray. Bake on two different level in the oven.

Bake 25 minutes, stirring half way with a wooden spoon to ensure the sprouts are roasted on all sides.

Meanwhile prepare the creamy mustard sauce.

In a medium saucepan, under medium heat warm olive oil. Add minced shallots and fry until fragrant and translucent – about 2-3 minutes.

Stir in arrowroot flour to form a ‘paste’ or roux. The flour should cover all the shallots pieces – took 15 seconds.

Whisk in apple cider vinegar, maple syrup, Dijon mustard, coconut cream and vegetable stock (note that the order you are adding the ingredients doesn’t’ matter) and bring to a light boil, whisking constantly to avoid the sauce to stick to the pan.

When it is boiling, reduce to low heat, cover and simmer 5-6 minutes, stirring often to thicken the sauce.

Remove the crispy roasted Brussel Sprouts from the oven and pour 3/4 of the hot mustard sauce on the baked sprouts. Stir with a wooden spoon to evenly cover the sprouts with the sauce. Set aside 1/4 of the mustard sauce to drizzle on plate when serving !

Return in the oven for 10-12 minutes or until sauce thicken slightly and sprouts are cooked through.

Serve immediately, drizzle the extra mustard sauce on top and serve as a side dish with grilled tofu, or gluten free wholegrain pasta.

Lightened up: use light coconut cream for a lighter recipe – less fat and calories.

Storage/freeze: store up to 4 days in the fridge or freeze well in airtight plastic container. Defrost in the fridge the day before and rewarm in the microwave or stove.

About Roasting Brussels Sprouts

The most important factor for getting Brussels sprouts properly browned is baking them in a single layer, with some free space left around each teeny-tiny cabbage. (A rimmed half-sheet pan is best for this). If your baking sheet is overcrowded, the Brussels will steam and become mushy instead of charring and maintaining their texture.

The second most important factor is to bake them at a high temperature. 425ºF cooks the sprouts quickly, which also prevents them from becoming mushy – and caramelizes them, too.

If making a larger batch of this recipe, divide the Brussels sprouts between 2 baking sheets and rotate them between two oven racks while roasting.


If you don’t have maple syrup, use honey or date syrup instead. Instead of Sriracha, you can use almost any other hot sauce you have on-hand.

Whole grain mustard is important because it coats these Brussels with nice sporadic bits of crunch it’s also mild in comparison to other mustards. If you can’t find it, though, use brown or Dijon mustard, albeit in a slightly smaller quantity.


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Sheet Pan Chicken, Sausage, and Brussels Sprouts

(Adapted from Emily and Matt Clifton’s recipe on Serious Eats)

. Serves .

1 pound Brussels sprouts, trimmed and halved (I actually only used about 12 ounces)

5 medium shallots, peeled and quartered

1 lemon, thinly sliced into rounds, seeds discarded

3 tablespoons extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper

3 medium cloves garlic, minced

1½ tablespoons Dijon mustard

1½ tablespoons honey

1 tablespoon Worcestershire sauce

4 bone-in, skin-on chicken thighs (about 1½ pounds)

12 ounces fully cooked Italian sausages, cut into 2-inch lengths

  1. Put the oven rack in the lower third of the oven and preheat to 450°F (230°C).
  2. Put the Brussels sprouts, shallots, and lemon slices in the center of a parchment-lined sheet pan. Drizzle 2 tablespoons of the olive oil over them toss them with the oil and spread them out on the sheet pan. Sprinkle them with kosher salt and pepper.

3. Mix the garlic, mustard, honey, Worcestershire sauce, and the remaining tablespoon of oil together in a small bowl. Put the chicken and sausage on top of the vegetables. Spread the sauce on top of the chicken.

4. Roast until the chicken is done (165°F, 75°C). This took 40 minutes in my oven. Start checking the chicken at 30 minutes.


If you ever went through a period where you absolutely detested Brussels sprouts, you may have been cooking them all wrong! When boiled for extended periods of time, Brussels sprouts become mushy and start to take on a smell due to natural gases being released from the application of heat. For this recipe, a quick blanch (2-3 minutes) in boiling water ensures that the sprouts soften up at their core (so no smell!), and then we let the frying pan take care of the crispy outer layer (no mush!).

Another delicious way to prepare Brussels sprouts is by tossing them in some oil and salt then putting them in the oven to roast at 400 degrees F (high heat = crispier outer shell). The outside will caramelize and give them a sweet note while their texture softens but remains tender. In contrast, if you let your sprouts get too dry by not using enough oil, the sprouts won’t brown and soften, they’ll just dehydrate and firm up.

Shave The Brussels Sprouts: Using a sharp knife, mandolin, or the slicing disc attachment on a food processor, cut all the Brussels sprouts into paper thin shavings. Place in ice water while you make the dressing.

The Brussels can be prepared a day ahead. Chill in ice water for 30 minutes, then drain and wrap in damp paper towels. Refrigerate in airtight container.

Make The Dressing: Place the olive oil with the lemon juice, vinegar, shallots and mustard in a jar, close, and shake until combined. Taste and add more seasoning, as desired.

Dress The Brussels Sprouts: Toss the dressing with the brussels sprouts, season with salt and pepper and set aside to marinate. Just before serving, stir in the pepitas and dates, shave cheese over the top, and serve.

The Brussels can be marinated in the dressing up to 2 hours ahead of time and kept at room temperture. Stir, taste, and reseason, as needed, before serving.

Tri-Tip Roast with Brussels Sprouts and Shallots

The full flavor of tri-tip shines in this weeknight-friendly recipe, where it’s seasoned with a blend of spices, herbs and spicy mustard. To round out the plate, roast small potatoes at the same time.

Tri-Tip Roast with Brussels Sprouts and Shallots

1 3/4-2 lb. (875 g.-1 kg.) tri-tip beef roast, most of fat layer trimmed

Coarse kosher salt and freshly ground black pepper

3 1/2 Tbs. olive oil, plus more for greasing

1 lb. (500 g.) brussels sprouts, cut in half lengthwise

3/4 lb. (375 g.) small shallots, halved lengthwise, plus 1 large shallot, minced

1 Tbs. plus 2 tsp. low-sodium soy sauce

1/2 cup (4 fl. oz./125 ml.) dry vermouth

1/2 cup (4 fl. oz./125 ml.) low-sodium beef or chicken broth

Place one rack in the center and one rack in the lower third of the oven preheat to 450°F (230°C). Season the beef all over with salt and pepper, and place on a baking rack set in a shallow roasting pan.

In a small bowl, combine 2 teaspoons of the paprika, 1 teaspoon of the caraway seeds, 1/2 teaspoon of the marjoram and the mustard and cayenne. Mix in 1 tablespoon of the oil. Spread the mixture on both sides of the beef. Brush a 9-by-13-inch (23-by-33-cm.) baking pan with olive oil add the brussels sprouts, halved shallots, remaining 2 1/2 tablespoons oil, the 1 tablespoon soy sauce, remaining 1 teaspoon caraway seeds and 1 teaspoon of the marjoram, and mix to coat. Place pan with the beef on the center oven rack, and place the pan with the vegetables on the lower rack. Roast the beef until an instant-read thermometer inserted in the thickest part registers 120°F (49°C) for rare, about 20 minutes, or until cooked to your liking. Roast the vegetables until tender and they begin to brown, about 25 minutes. Remove the beef from the oven and transfer to a warmed platter. Cover loosely with foil and let rest 15 minutes.

Spoon 1 tablespoon of the fat from the beef roasting pan into a heavy saucepan discard the remaining fat. Heat the saucepan over medium heat. Add the minced shallot and saute until it begins to soften, about 1 minute. Meanwhile, add the vermouth to the roasting pan, set the pan over medium-high heat, and bring to a boil, stirring up the browned bits on the pan bottom. Pour the mixture into the saucepan and boil until syrupy, about 3 minutes. Add the broth, remaining 1/4 teaspoon paprika, and the 2 teaspoons soy sauce to the pan. Boil the sauce until syrupy, about 5 minutes.

Remove the saucepan from the heat. Pour in any beef juices from the platter. Whisk in the butter and the remaining 1/2 teaspoon marjoram. Season the sauce to taste with salt and black pepper. Slice the beef and arrange on a warmed platter with the vegetables. Serve right away with the sauce. Serves 4-6.

/>Find more simple, seasonal weeknight recipes in our cookbook Weeknight Fresh + Fast , by Kristine Kidd.

The crunchiest, creamiest, tangiest Brussels sprouts

Brussels sprouts are among the most traditional ingredients on the Thanksgiving table, and, when roasted, this unfairly maligned brassica shines brilliantly among the various sides.

Preparing them is easy: They don’t really need too much work to yield layers of complex flavor. First, trim the base, and halve or shred the sprouts. You can mitigate their sharpness by submerging them in a bowl of ice-cold water. (The low temperature will inhibit an enzyme reaction, improving their taste and helping them lose some of their funky smell and bitterness.) Just remember to drain and pat them dry once you’re done — with a kitchen towel, though a salad spinner will work wonders here.

Then, choose the right way to cook them. Boiling doesn’t always do them justice, often leaving them mushy and insipid — even boring. Roasting and searing are most certainly the way to go, and may spur one of the most marvelous transformations of any vegetable. Against high heat, they develop a medley of flavors and textures: crunchy leaves that shatter in a single bite, only to reveal a tender interior.

Brussels sprouts tend to benefit from a flavorful fat. A dab of butter, a dollop of ghee, a splash of extra-virgin olive oil, or chopped bacon or pancetta will all breathe new life into them. In this dish, they’re coated in good extra-virgin olive oil. Then, for a Middle Eastern and Mediterranean influence, they’re scattered over a bed of labneh. Buy some, or make your own: Simply strain full-fat yogurt through a cheesecloth set over a bowl for a few hours. The whey will drain out, leaving behind a velvety lusciousness that provides a creamy-tangy contrast to the crunch of the roasted sprouts. As all this unfolds in the kitchen, a quick cider vinegar pickle of shallots sits in a jar, waiting to add a much-needed spot of brightness.

The final touch comes in the form of the deeply fruity and woody flavors of date syrup or Turkish pekmez, a molasses made by concentrating grape juice. Be generous here. A little extra would not warrant a reprimand. (Honey and maple syrup are also good alternatives, though they won’t give the same degree of fruitiness.)

Prepare the components of this dish ahead of time, and assemble them when ready to serve. The warm roasted Brussels sprouts and cool garlic labneh are heightened when finished with the pickled shallots and the sweet-sticky splash of date syrup — a mix of sweet, sour, bitter, savory and salty, alongside a multitude of playful textures.