Sometimes the easiest recipes are also the best, and that's exactly the case with this one.
I already combined Brussel sprouts with mustard before in these Roasted Brussels Sprouts & Tempeh Scramble Tacos. This time, Brussels sprouts are roasted until golden brown, and then coated with a rich and creamy whole-grain mustard sauce. The result is a creamy, a bit spicy and tangy dish that is perfect for Fall!
We start by roasting the Brussels sprouts with a drizzle of olive oil, and a generous pinch of salt and pepper. Depending on the size of your Brussels sprouts, roasting will take between 15 and 30 minutes.
In the meantime, let's prepare the 2-ingredient sauce. We first make cashew cream that consists of soaked cashews blended with water and a pinch of salt. Then, add the whole-grain mustard, stir to combine, and warm in a saucepan. Our sauce is ready!
Note: Depending on the brand and type of mustard used, you might have to use more or less mustard. Some are spicier/tangier than others, so feel free to adjust to taste. Whole-grain mustard adds texture to the sauce, as well as a deeper flavor.
Finally, add the Brussels sprouts to the sauce and stir to coat. This cozy dish is the perfect topping to noodles, rice, quinoa, or even bulgur. Plus it comes together in just 30 minutes, making perfect for a weeknight dinner!
It's also a delicious side dish for the holidays!
Looking for more cozy recipes? Check out these Roasted Brussels Sprouts & Tempeh Scramble Tacos, Sheet-Pan Roasted Rosemary Winter Vegetables, or this Creamy Pumpkin Pasta with Caramelized Hazelnut Mushrooms!
Let me know in the comments if you try this recipe!
Roasted Brussels Sprouts with Mustard Sauce
- 2 cups brussel sprouts
- 1 teaspoon olive oil
- ⅛ teaspoon salt
- ⅛ teaspoon ground black pepper
- ¼ cup raw cashews soaked overnight and drained
- ½ cup water
- ⅛ teaspoon salt
- 3 tablespoon whole-grain mustard
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Wash the Brussels sprouts and cut them in half. Spread on the prepared baking sheet, drizzle with the olive oil and sprinkle with salt and ground black pepper. Toss with your hands to coat the Brussel sprouts. Roast for 15-20 minutes, or until cooked but still slightly crunchy.
- In the meantime, drain the cashews and add them to a blender with the water and salt. Blend on high-speed for about 20 seconds, or until you get a smooth and creamy milk.
- Pour the cashew milk into a saucepan. Add the whole-grain mustard and stir to combine. Warm over medium heat, whisking regularly until hot. Taste and add more mustard if needed (as some brands are spicier than others).
- Once the Brussel sprouts are roasted, serve over rice, quinoa, or noodles. Pour the mustard sauce over the Brussels sprouts and serve hot. Alternatively, you can combine the Brussels sprouts with mustard sauce and stir to coat.
- Mustard sauce and Brussels sprouts will keep for up to 2 days in the refrigerator.