14 Reviews

A nice way to enjoy frozen Brussels sprouts. I did make this as written but think next time I will decrease the oil by half for health reason and increase the Dijaon mustard by 1-2 teaspoons. So yes we will be making again. Thanks for the post.

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Debbwl June 25, 2011

Good recipe. The dijon flavor was light and didn't cover the taste of the brussel sprouts. I add a bit more salt.

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Queen Dana June 19, 2011

I love Dijon mustard and I love brussels sprouts, and the two together are fabulous!!! My brussels sprouts were tiny, so I didn't cut them in half. This was simple and delicious. Thanx for posting!

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*Parsley* June 28, 2010

I made half recipe with fresh brussels sprouts. I omitted the salt. I loved the taste of these brussels sprouts. Thanks Chef PotPie :) Made for the Zwizzle Chicks of ZWT

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Boomette June 02, 2010

This is a keeper! Loved this brussels sprouts recipe....thanks so much for sharing.

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breezermom May 27, 2010

My husband loved these sprouts! He loves mustard and brussels sprouts so this worked all the way around! Thanks! Made for ZWT#6 by a fellow Looney Spoon Phoodie!

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Sharon123 May 25, 2010

This is my new FAVORITE brussels sprout recipe! It was so simple, but so tasty! We never eat them because my DD's hat brussels sprouts, BUT they loved these and my youngest was asking for seconds. The only changes I made was to use garlic salt instead of regular salt and I used a regular pot instead of a dutch oven. We will make this again! Made for ZWT6 LOONEY SPOON PHOODIES!

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Enjolinfam May 24, 2010

really good stuff , i use mustard on cabbage why not sprouts ,im putting this with my german fish menu it works zaar tour 6

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Dienia B. May 22, 2010

I LOVE brussels sprouts and have been looking for a new way to fix them. This was so good that it's all I had for dinner tonight! Thanks for the recipe :)

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jdubb07 November 05, 2008

Terrific! Easy and yummy. I used fresh brussels sprouts and cooked them my new favourite way. I used about a tsp. of oil in a non-stick pan that was quite hot and put them cut side down. I left them until they caramelized then turned and let caramelize again. (It is amazing how much sweetness this brings out) Then I added the water and mustard, put on a lid and let them simmer until tender. I took off the lid to thicken the sauce. The mustard went so well with the brussels sprouts, I thought. Next time I might add just a tiny bit of honey. Thank you ChefPotPie, this one goes in the keeper file!

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Paja October 28, 2008
Brussels Sprouts Saute