Eat Without

Brussels Sprouts with Mushroom Sauce

Source: University of Connecticut Family Nutrition Program Senior Nutrition Awareness Project (SNAP) Newsletters

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

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.

Makes
2 servings

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

Notes

Learn more about: Mushrooms Brussels Sprouts Herbs Lemons

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.