Brussels Sprouts with Mushroom Sauce

Source: What's Cooking? USDA Mixing Bowl

Serving size: 2 servings

An interesting take on the brussels sprouts!


  • 1/2 pound brussels sprouts (or broccoli, cabbage, kale, collards, or turnips)
  • 1/2 cup chicken broth, low-sodium
  • 1 teaspoon lemon juice
  • 1 teaspoon brown mustard (spicy)
  • 1/2 teaspoon thyme (dried)
  • 1/2 cup mushroom (sliced)


pot, sharp knife and cutting board, measuring cups and spoons


1. Trim brussels sprouts and cut in half. Steam until tender - about 6 to 10 minutes, or microwave on high for 3 to 4 minutes.

2. In a non-stick pot bring the broth to a boil.

3. Mix in the lemon juice, mustard, and thyme. Add the mushrooms.

4. Boil until the broth is reduced by half, about 5 to 8 minutes.

5. Add the brussels sprouts (or other cooked vegetable).

6. Toss well to coat with the sauce.

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