FoodLink - Purdue Extension

Brussels Sprouts with Mushroom Sauce

This recipe works well as a filling side dish or even a light meal.

Recipe adapted from the What’s Cooking? USDA Mixing Bowl website.

20 min
20 min
Total Time
40 min
Servings: 2


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



  1. Trim Brussels sprouts and cut them in half.
  2. Steam them on the stovetop until tender (about 6 to 10 minutes). If do not have a steamer basket, you can microwave them in a microwave-safe bowl with some water on high for 3 to 4 minutes.
  3. Meanwhile, bring the chicken broth to a boil in a large nonstick pot.
  4. Add the lemon juice, mustard, and thyme. Then, stir in the mushrooms.
  5. Boil uncovered until the broth is reduced by half (about 5 to 8 minutes).
  6. Add the Brussels sprouts (or other cooked vegetable).
  7. Toss well to coat with the sauce.