Mustard-Glazed Brussels Sprouts with Hazelnuts
  • 2pounds loose brussels sproutsor 1 large stalk with sprouts attached
  • 1/4teaspoon cornstarch
  • 1/8teaspoon ground allspice
  • 3tablespoons Dijon mustard
  • 1/3cup reduced-sodium vegetable broth
  • 1tablespoon maple syrup
  • 1tablespoon unsalted butter or olive oil
  • 1/3cup toasted hazelnutscoarsely chopped
  1. Trim any stems from sprouts, remove damaged leaves, then cut each in half. Steam until tender and bright green, about 10 minutes.
  2. While sprouts are steaming, whisk together cornstarch, allspice, and mustard in a small saucepan. When smooth, slowly whisk in broth and maple syrup. Whisk over medium heat until gently simmering. Whisk and simmer for 1 minute. Remove from heat. Cover to keep warm.
  3. Remove cooked sprouts from pan, discard water, then return to pan. Add mustard sauce, butter or olive oil, and freshly ground black pepper to taste. Stir to coat. Transfer to a serving platter and sprinkle with hazelnuts. Serve immediately.
Recipe Notes
Nutrition Facts
Mustard-Glazed Brussels Sprouts with Hazelnuts
Amount Per Serving
Calories 104
% Daily Value*
Cholesterol 4mg 1%
Sodium 112mg 5%
Total Carbohydrates 14g 5%
Dietary Fiber 5g 20%
Protein 5g 10%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 104 cal, 36% fat cal, 5g fat, 1g sat fat, 4mg chol, 5g protein, 14g carb, 5g fiber, 112mg sodium