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Garlic-Roasted Brussels Sprouts with Mustard Sauce

Don’t be afraid to bring out the Brussels sprouts. Mellowed by roasting and tossed with mustard sauce, they may just delight even the most skeptical folks. —Becky Walch, Orland, California
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    6 servings


  • 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


  • 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
3/4 cup: 167 calories, 12g fat (5g saturated fat), 27mg cholesterol, 241mg sodium, 13g carbohydrate (3g sugars, 4g fiber), 4g protein.

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Average Rating:
  • phytz38
    Sep 3, 2020

    We didn't care for the flavor. I don't think we will make it again.

  • Ken
    Feb 17, 2019

    Surprisingly easy and quick to prepare, but a great end result. I'll admit right off I'm stingy about giving five stars to anything not blow-me-away special, but this came close. I'm going to experiment with different mustards and maybe even different cream. This time I used a Trader Joe's 8-oz carton of "Heavy Whipping Cream" but I might experiment with fresher stuff next time. Also, I bought fresh brussels sprouts, but not the stuff still on the stalk from a Farmer's Market. Picky, picky. But that might bump it to five stars!

  • delowenstein
    Jun 2, 2018

    I used half and half cream and black ground pepper for sauce and a 1 lb. 4-oz. package of fresh Brussels sprouts. This is definitely a delicious side dish and the sauce is really like a dip! I really enjoyed this recipe!

  • Loiscooks
    Dec 26, 2017

    I used frozen Brussels sprouts since I did not have fresh ones, and that worked fine. I prepared the Brussels sprouts, and when it was time to serve them, I realized I had not made the sauce. They still tasted good, and I will make them again, only next time I will make the sauce.

  • PrplMonky5
    Nov 10, 2017

    I'm rating this as a five-star but if you're thinking of not using the sauce, I'd go down to 3-star. My brussels sprouts weren't done in the time indicated, I had to cook them longer (which is not usual for me, since my oven runs a tad hot). Maybe the ones I had were overly large? There was also very little flavor on the brussels sprouts themselves, which was disappointing. HOWEVER, when you add in the mustard cream sauce, WOW. These were amazing!!! I didn't want to stop eating them! I'm definitely going to make this again!

  • darlalyndgaard
    Nov 4, 2017

    delicious easy. I quartered some of the big ones, making sure part of the stem was intact on each piece, so they would bake evenly. I sprinkles just a little shredded cheese on when they were done. yummmm.

  • greatwithoutgluten
    Aug 31, 2017

    Easy and delicious! A keeper. I added some caramelized onions. Very good recipe.

  • Angel182009
    Apr 18, 2017

    Great way to roast Brussels sprouts and very easy to make.

  • kinseyparm
    Feb 14, 2017

    No comment left

  • Robby1
    Dec 29, 2016

    If you like brussel sprouts, you will love these, although I did roast for a little too long. Next time will only roast under 10 min and keep a close eye on them. Great flavor!