Name: Creamy Dijon Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 ½ pounds Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; Salt and freshly ground black pepper, to taste; 3 tablespoons unsalted butter; 3 cloves garlic, minced; 1 small shallot, finely chopped; 1 tablespoon all-purpose flour; ¾ cup vegetable or chicken broth; ½ cup heavy cream; 2 teaspoons Dijon mustard; ¼ teaspoon smoked paprika (optional); ¼ cup grated Parmesan cheese; 1 tablespoon fresh lemon juice; Fresh parsley, chopped, for garnish

Description

A comforting and flavorful side dish that transforms Brussels sprouts into a creamy, tangy delight. Perfect for cozy weeknights, festive holiday dinners, or anytime you want to elevate your vegetable game. Roasted until tender and caramelized, then tossed in a rich Dijon cream sauce, this recipe will have even skeptics asking for seconds.

Ingredients

Scale

1 ½ pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
3 cloves garlic, minced
1 small shallot, finely chopped
1 tablespoon all-purpose flour
¾ cup vegetable or chicken broth
½ cup heavy cream
2 teaspoons Dijon mustard
¼ teaspoon smoked paprika (optional)
¼ cup grated Parmesan cheese
1 tablespoon fresh lemon juice
Fresh parsley, chopped, for garnish

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Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
Trim the ends and remove loose outer leaves from the Brussels sprouts. Cut them in half lengthwise.
In a large bowl, toss the sprouts with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 20–25 minutes, turning once halfway through, until golden brown and tender.
Melt butter in a medium skillet over medium heat. Add garlic and shallot; cook 2–3 minutes until softened.
Sprinkle in flour and whisk to form a roux. Cook 1 minute to remove the raw flour taste.
Gradually whisk in broth, then stir in heavy cream and Dijon mustard. Cook 3–4 minutes until slightly thickened.
Season with smoked paprika (if using), salt, and pepper. Remove from heat and stir in Parmesan and lemon juice.
Transfer roasted sprouts to the skillet, toss to coat evenly in the sauce, and heat together 2–3 minutes.
Serve immediately, garnished with fresh parsley.

Notes

Adjust Dijon mustard to taste for milder or more tangy flavor.
Roasted sprouts can be prepared ahead and reheated with freshly made sauce.
For extra richness, swirl in a tablespoon of cream cheese or mascarpone at the end.
Use fresh Brussels sprouts for best results; frozen can work if thawed and patted dry.

Prep Time: 15 minutes
Cook Time: 30 minutes