Brussels Sprouts with Mushroom Sauce

This side dish is delicious when made with brussels sprouts, and you could also make it with broccoli, cabbage, kale, collards, or turnips. Cooking time may vary for different types of vegetables.

Yield

2 servings

Serving size

1/2 of recipe

Rating

3.37 of 5 (67 ratings)

Food groups

• Vegetables: 3/4 cups

Ingredients

• 2 cups Brussels sprouts (or broccoli, cabbage, kale, collards, or turnips)
• 1/2 cup chicken broth, low-sodium
• 1 teaspoon lemon juice
• 1 teaspoon spicy brown mustard
• 1/2 teaspoon dried thyme
• 1/2 cup mushrooms, sliced

Directions

1. Wash hands with soap and water.
2. Trim brussels sprouts and cut in half.
3. Steam until tender -- about 6 to 10 minutes.
4. Or, microwave on high for 3 to 4 minutes.
5. In a non-stick pot bring the broth to a boil.
6. Mix in the lemon juice, mustard, and thyme.
7. Add the mushrooms.
8. Boil until the broth is reduced by half, about 5 to 8 minutes.
9. Add the brussels sprouts (or other cooked vegetable).
10. Toss well to coat with the sauce.

Nutrition per serving

Recipes you may also like

• Cabbage Salad
• Julia’s Sautéed & Steamed Collards
• Summer Italian Vegetables
• Berries with Banana Cream
• Strawberry Kiwi Yogurt Pops
• Dried Bananas
• Squash Salsa
• Basic Custard

Source

Recipe by: University of Connecticut Family Nutrition Program — Senior Nutrition Awareness Project (SNAP) Newsletters

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/brussels-sprouts-mushroom-sauce. Federal works are public domain in the United States.