Brussels Sprouts With Lemon Mustard
Bright and tangy Brussels sprouts with lemon, mustard, and thyme, offering a flavorful side perfect for both casual and festive meals.
Ingredients
Instructions
- Trim Brussels sprouts and pull off any yellow or withered leaves.
- Cut an X in the stem of each sprout.
- Cook in boiling salted water until tender.
- Drain and cool under cool running water.
- Remove the leaves from the sprouts and set aside.
- In a bowl, combine lemon juice, Dijon mustard, thyme, salt (if using), and pepper.
- Melt the margarine in a skillet over medium heat.
- Add the Brussels sprouts leaves and sauté briefly.
- Pour the lemon-mustard mixture over the sprouts and toss to coat.
- Serve warm or at room temperature.
Tips & Substitutions
For a deeper flavor, try roasting the Brussels sprouts instead of boiling them; simply toss them with a bit of olive oil and roast until caramelized. If you don't have Dijon mustard, you can use whole grain or yellow mustard as a substitute. Fresh thyme can be replaced with dried thyme, but use half the amount since dried herbs are more concentrated.
Serving Suggestions
Serve these Brussels sprouts warm as a side dish to complement roasted meats or grilled fish. They also pair well with Mediterranean recipes like Marinated White Beans or a light Cold Vegetable Platter Salad. For a vegetarian option, consider serving alongside a hearty Lentil Supper.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply sauté in a skillet over medium heat until warmed through, or microwave in short intervals, stirring frequently. Avoid overcooking, as this can make the Brussels sprouts mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Brussels Sprouts With Lemon Mustard contains roughly 32 calories, with 2g protein, 5g carbohydrates, and 1g fat. It is an excellent source of vitamin C (42% of the Daily Value). Note that it is relatively high in sodium, at 639mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts, but be sure to thaw them first and drain any excess moisture. They may require slightly less cooking time, so keep an eye on them to avoid overcooking.
What can I use instead of margarine?
If you prefer not to use margarine, you can substitute it with olive oil or unsalted butter for a richer flavor. Both options will work well for sautéing the Brussels sprout leaves.
Is this recipe suitable for a vegan diet?
Yes, this recipe can easily be made vegan by substituting margarine with a plant-based oil like olive oil. The other ingredients are naturally vegan, making it a great choice for a plant-based diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).