Brussels Sprouts with Shallots and Mustard

Total Time
Prep 10 mins
Cook 30 mins

The tangy mustard marinade gives sprouts an interesting flavour!

Ingredients Nutrition


  1. Whisk oil, vinegar & mustard together.
  2. Toss with vegetables & season to taste.
  3. Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
  4. Melt butter in a large skillet & stir in veggies.
  5. Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
  6. Sprinkle with dill.
Most Helpful

Good flavor on this veggie dish. Next time I think I'll let the sprouts roast a little longer, per my husbands request : /, he likes them super-soft. I thought the roasted shallots were a nice touch. AND the fresh dill was a great addition at the end. I almost didn't add it (shame on me!) because when I tasted the sauce, I thought the flavors were just right as it was. I am so glad that I did because it really added alot.

Kozmic Blues March 29, 2004

Excellent brussel sprouts and very easy to make even though I forgot the dill. Thanks for sharing!

ellie_ December 25, 2003

This was delicious. I worried that this would be a bit of shallot overload, but they get cooked enough that their flavor is very mild. I forgot to add the fresh dill (I even had some, but just forgot!), but I imagine it would have made this even better. Thanks for sharing.

Aunt Cookie March 21, 2009