Roasted Brussels Sprouts with Dijon Cream Sauce

I’m sitting in my parents’ kitchen right now, and my dad just saw the recipe I’m posting today.  His response?

 “I will never eat that.”

My dad swears that he hates Brussels sprouts.  He hasn’t tried them in years, and has certainly never had them like this.  I know that he’d really like them, if he gave them a chance. I plan on sneak attacking him at some point.  Mwa ha ha!  How often do children have to force feed their parents a vegetable?  It’s going to happen though.  Just you wait.

This is a delicious, and so-simple, side dish.  My family loved it and, at some point, my dad will too.  I swear.

I started by trimming up my Brussels sprouts, cutting up a red onion and slicing up some kielbasa.  It all went into a bowl and was tossed with some olive oil, salt, and pepper.

Once the ingredients were tossed together, I spread the mixture out on a cookie sheet and popped it into the oven to roast for about 20 minutes.

As it roasted, I stirred together the super quick sauce on the stove top.  I whisked together a little heavy cream, some Dijon mustard, a dab of honey, and some apple cider vinegar.

The sauce simmered on the stove for about ten minutes and thickened up nicely.

When I took the sprouts out of the oven, they were beautifully toasted, with those crisped up little leaves on top that I love.

I served it up with the simple Dijon sauce and we gobbled up every last bite.  The smokiness of the keilbasa works deliciously with the toasty sprouts and onions.  Aaron and the girls loved them, and I’m convinced my dad would, too.  I may just have to take a trip to the grocery store today and surprise him.

I’ll keep you posted on the results. 😉


Adapted from Cuisine at Home

Roasted Brussels Sprouts with Dijon Cream Sauce
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 1 lb. Brussels sprouts, outer leaves removed, stems trimmed, and halved lengthwise
  • 1 red onion, cut into small wedges, about 2 cups total
  • 8 oz. kielbasa, sliced into ½" slices
  • 2 Tbsp. olive oil
  • salt and pepper
  • ½ cup heavy cream
  • ¼ cup Dijon mustard
  • 1 Tbsp. honey
  • 1 tsp. apple cider vinegar
  1. Preheat the oven to 450*.
  2. Toss the sprouts, red onions, and kielbasa slices in a bowl with the olive oil, salt, and pepper.
  3. Spread the mixture out in a single layer on a baking sheet.
  4. Roast for 20 minutes, or until sprouts are very tender, yet still crisp.
  5. Meanwhile, simmer the cream, mustard, honey, and vinegar together in a small saucepan on the stove top, over low heat, for 10 minutes until slightly thickened.
  6. Serve the sauce with the roasted sprouts.
  7. ENJOY!


4 thoughts on “Roasted Brussels Sprouts with Dijon Cream Sauce

  1. My mum is the same. Swears she hates brussel sprouts and will never eat them. Pity they remember them as mushy over cooked horrible things because pan frying them with some bacon, lemon, salt and garlic makes them delicious.

    • This summer, we’re moving closer to my parents, so I’m determined to surprise them with brussels sprouts at a family meal. Details to come. 😉

  2. We had this the other night, and I LOVED it! I tried to sneak the sauce on my husband (he hates mustard of any kind) by telling him it was just a cream sauce, but he didn’t like it. He did, however, gobble up the sprouts and sausage without the sauce. This one is definitely a keeper.

  3. As I read your post, a flood of memories came back to me as I remembered the first time I made this recipe when this issue was released. My mother had the exact same reaction as your dad. I pulled the line she used to feed me when I was a kid, “You have to eat at least 1 spoon full.” She did and has been a fan ever since. She even requests it on family holidays each year. Hope you were finally able to break your dad down and get him to try how great this dish is.

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