Brussels Sprouts "Slaw" with Mustard Butter

Brussels Sprouts Slaw With Mustard Butter Recipe

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Susan Withrow


This mustard butter is wonderful with Brussel Sprouts. My adult children requested this to be part of our Christmas day dinner.


★★★★★ 2 votes

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1 stick
butter, at room temperature
1 large
clove garlic (put through press)
2-3 Tbsp
dijon or whole-grain meaux mustard
2-3 Tbsp
minced green onions
2 Tbsp
chopped parsley
salt and freshly ground pepper
1 lb
brussel sprouts (fresh)
1 tsp
caraway seeds or celery seeds, bruised in a mortar
lemon wedges

How to Make Brussels Sprouts "Slaw" with Mustard Butter


  • 1Place butter in a medium bowl and add the garlic, mustard, green onions and parsley. Mix well. Add more mustard and salt and pepper to taste and set aside. (The mustart butter may be stored, covered in the refrigerator or rolled into a cylinder and frozen until needed.)
  • 2Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half then crosswise into fine shreds. (Do not use a food processor, the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Saute the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

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About Brussels Sprouts "Slaw" with Mustard Butter

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, Healthy

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