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Roasted Brussels Sprouts with Mustard Sauce

By chef Gulasch

A simple winter recipe highlighting Brussels sprouts with a creamy mustard sauce.

17 min
Easy

7 min prep · 10 min cook

Roasted Brussels Sprouts with Mustard Sauce
310 kcal · per serving
Protein 8g Carbs 24g Fat 20g
Ingredients

What you will need

7 items · serves 1
  • Brussels Sprouts 200 g
  • Wholegrain mustard 1 tbsp
  • Double Cream 60 ml
  • Potatoes 50 g
  • Champignons 50 g
  • Kale 50 g
  • Onion 0.5 pcs

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Method

Steps to cook

9 steps · 10 min cook

  1. Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🥔✨

  2. Chop the onion. Peel the onion and chop it finely.

  3. Grate the potatoes. Coarsely grate the peeled potatoes.

  4. Sauté the onion and potatoes. In a pan with a little oil, sauté the onion for about 2–3 minutes over medium heat, then add the grated potatoes and fry until dark golden. If they start to stick or burn, add a splash of water.

  5. Add mustard and cream. Add the mustard, water (about 100 ml per serving) and cream and cook for a few minutes until the sauce thickens. If you have a blender, blend the sauce until smooth.

  6. Slice the mushrooms. Cut the mushrooms in half.

  7. Halve the Brussels sprouts. Cut the Brussels sprouts in half.

  8. Sauté the mushrooms, sprouts and kale. Sauté the mushrooms and sprouts in a pan with a little oil for about 5 minutes over medium heat until golden. Add the kale for the last 2 minutes.

  9. Serve. Serve 🍽️✨

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