Home > Diabetic > Vegetable and Side Dishes > Brussels Sprouts In Mustard Sauce

Brussels Sprouts In Mustard Sauce

Mild mustard sauce is a traditional pairing with Brussels sprouts.


1 (10-ounce/280-g) package frozen or pound (340 g) fresh Brussels sprouts
1 cups (375 ml) low-sodium chicken broth
1 teaspoon canola oil
2 tablespoons chopped green onion
1 teaspoon dry mustard
teaspoon black pepper
1 tablespoon cornstarch
cup (120 ml) evaporated skimmed milk


Serves: 4


Cook Brussels sprouts in ½ cup (120 ml) broth in a 2-quart (2-liter) nonstick saucepan; cover and set aside. Spray a small nonstick skillet with vegetable cooking spray. Add oil and sauté green onions. Remove from heat and slowly add remaining 1 cup (250 ml) broth. Stir in mustard and pepper. Return to heat. Dissolve cornstarch in evaporated milk. Pour into mixture. Stirring constantly, cook until sauce is smooth and thickened, about 5 minutes. Pour mustard sauce over cooked Brussels sprouts and stir to coat. Serve at once.

Each serving contains:- Cal.79, Cal. from Fat 13, Protein 6g, Carb.12g, Total Fiber 3g, Total Fat 1g, Sat. Fat 0g, Chol.3mg, Sodium 94mg

Related food category: