Creamy Dijon Brussels Sprouts – Quick, easy, and a simply delicious side dish with Brussels Sprouts tossed in a creamy, citrusy, dijon sauce.
I mean, why not greet you with a big plate of this right in your face a day before Thanksgiving?
BTW, Happy Thanksgiving Eve, you guys!! Are you getting ready for tomorrow? Are you traveling to grandma’s house? Are you even reading?! 😉
I’m actually in the middle of prepping this Slow Cooker Honey-Mustard Glazed Ham, an overnight breakfast casserole, AND trimming the brussels sprouts. Needless to say, I’m all kinds of bizzay! I even have a Pumpkin Pie all ready to go.
…kinda feel like my name should be Betty Crocker.
So, you know what happened this past Sunday? My Mom called, and she called to pick a bone with me. The lady was shaken by the fact that I posted a “Thanksgiving Leftovers“ recipe BEFORE posting a new recipe for a Thanksgiving side dish with Brussels Sprouts. She was literally disturbed by this offense of mine. OOOPS!
But you know what’s more important here? My Mom follows my blog! High-Five, Rada!
Anywho. I told her to sit down, play some Adele, and wait until Wednesday.
M’kay, so here’s the thing. Brussels Sprouts tossed in Creamy Dijon Sauce iz basically the best thing ever. I’ve made it three times in the last two weeks, and all just for one more lick of that sauce. Spoonfuls. Of. Dijon. Creaminess.
I don’t really know how to explain it, but this is like a really delicious flavor combo we have going on upinhurr. This idea came about as I was trying to think of a sauce that I could serve with boiled brussels sprouts. I’m always roasting the b-sprouts, so we needed a change, you know?
Going along with all of that, I was quickly reminded of how awesome this Garlic Dijon Vinaigrette was, and then my brain jumped right back around to these little guys and a new favorite side dish was born.
I’m betting that most of you are already prepared for tomorrow, and that your menus are done, however, this deliciousness only takes minutes. In fact, you can have this done in like, 20 minutes, including prep time. We’re just going to throw the brussels sprouts in for a swim in boiling water while we prepare the sauce that they will be tossed in thereafter. A sprinkle of lemon zest and oregano is optional, but I say it’s a must.
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- 2 pounds brussels sprouts , halved and ends trimmed*
- 1/4- cup light sour cream
- 1/4- cup non fat plain yogurt
- 1 tablespoon dijon mustard
- 2 tablespoons lemon juice
- 1/4- teaspoon garlic salt
- 1 teaspoon dried oregano
- salt and fresh ground pepper , to taste
- lemon zest , fresh cracked pepper, and dried oregano, for garnish
- Add water to a large saucepan and bring to a rapid boil.
- Add brussels sprouts to water and cook for 10 to 12 minutes, or until desired tenderness.
- In the meantime, prepare the sauce by combining sour cream, yogurt, dijon mustard, lemon juice, garlic salt, oregano, salt and pepper in a mixing bowl; stir until thoroughly incorporated. Taste for seasonings and adjust accordingly.
- Drain brussels sprouts and rinse with cold water so they stop cooking; drain again.
- Add brussels sprouts to dijon mixture and toss to coat.
- Transfer to a serving plate.
- Garnish with dried oregano, fresh cracked pepper, and lemon zest.
*You can trim and half the brussels sprouts the night before you plan to make them. Store in the refrigerator.
WW SmartPoints: 4
TOOLS USED IN THIS RECIPE:
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