Brussels Sprouts "Slaw" with Mustard Butter

Brussels Sprouts Slaw With Mustard Butter

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Susan Kelly


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


★★★★★ 2 votes

Stove Top


  • 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


  1. Place 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.)
  2. Trim 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.

Printable Recipe Card

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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