Lightly roasted Brussels sprouts laced with a mustard butterscotch sauce – I promise these might just be the way to change those Brussels Sprouts haters into lovers! 

Roasted Brussels Sprouts with Butterscotch Sauce2

You’re going to make this for your holiday table, I know you will. Because what’s better than lightly roasted Brussels sprouts swirled with a tangy, sweet mustard butterscotch sauce?! Seriously, I have no clue where the idea to add MUSTARD to a sweet butterscotch came from, but it’s honestly ones of the best ideas ever!

Roasting any vegetable brings out the natural sweetness, but Brussels sprouts aren’t really known for their sweetness. At home, we like to roast them very lightly, for 30 minutes or less. Don’t you just hate mushy green vegetables? We do, so these are roasted until slightly caramelized but still have a good bite to them.

Roasted Brussels Sprouts with Butterscotch Sauce1

Mustard Butterscotch Sauce might just be your favorite new sauce. You think you hate mustard? Make this sauce please and I promise you’ll fall in love with the creamy, silky smooth sauce. Depending on what mustard you use, you’ll get a few different tasting notes. Try it with whole grain mustard! I used Maille Dijon Originale, but you can use any mustard available to you. Sticking with a classic mustard, you’re allowing the sauce to shine though!

Roasted Brussels Sprouts with Butterscotch Sauce

Roasted Brussels Sprouts with Mustard Butterscotch Sauce

This mustard butterscotch sauce balances the natural bitterness of Brussels sprouts, making it a great side dish!
Print Recipe
IMG 6746
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:16 minutes

Ingredients

  • 1 pound fresh Brussels Sprouts
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • cup dark brown sugar
  • 3 tablespoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground pepper
  • fresh nutmeg to taste
  • pistachios optional

Instructions

  • Heat oven to 400F. While oven preheats, slice Brussels sprouts in half and toss in olive oil.
  • Roast Brussels sprouts for 30-40 minutes, until soft but still with a "bite".
  • While the sprouts are roasting, make butterscotch.
  • In a small saucepan over medium high heat, melt butter and whisk in brown sugar. Stir until sugar melts. Add mustard and whisk for 3-4 minutes until it comes to a light simmer. Season with salt, pepper, and nutmeg. Keep warm until ready to serve.
  • To serve: spread sauce on the bottom of serving dish and pile up roasted Brussels sprouts. Sprinkle with pistachios.
Servings: 4 servings

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6 Comments

  1. Oh. My. Goodness!!! WILL be trying this a.s.a.p.
    YUM!
    And gorgeous photos too 🙂

  2. These look wonderful! Love the addition of pistachios