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Brussels Sprouts with Mushroom Sauce

This healthy recipe comes from NDSU Extension Service.


  • 1 pound Brussels sprouts, broccoli, cabbage, kale, or turnips
  • 1 c. low-sodium chicken broth
  • 2 tsp. lemon juice
  • 2 tsp. spicy brown mustard
  • 1 tsp. dried thyme
  • 1 c. sliced mushrooms


Wash and trim Brussels sprouts and cut in half. Steam until tender (about 6 to 10 minutes) or microwave on high for three to four minutes. In a nonstick pot, bring the broth to a boil. Mix in the lemon juice, mustard and thyme. Add the mushrooms. Boil until the broth is reduced by half, about five to eight minutes. Add the Brussels sprouts (or other cooked vegetable). Toss well to coat with the sauce.

Makes 4 servings.

Per Serving: about 70 calories, 1 grams (g) of fat, 10 g carbohydrate, 4 g of fiber, and a full day's supply of vitamin C.

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