Brussels Sprouts & Chestnuts in Mustard Sauce
Recipe type: side dish
Serves: 8
  • 2 lemons, juiced
  • ¾ cup extra-virgin olive oil (start with ½ cup and add more if needed)
  • 3 tablespoons Dijon mustard
  • 1 teaspoon whole grain mustard
  • 2 teaspoons fresh thyme leaves, chopped
  • 1 teaspoon salt
  • ½ teaspoon freshly ground pepper
  • ½ pound fresh chestnuts
  • 20 ounces fresh Brussels Sprouts, trimmed
  • 8 tablespoons vegan butter (use less if you desire) Sometimes I add some veggie broth instead of butter
  1. With a paring knife, cut an X in the flat side of each chesnut shell. In a sucepan, cover chestnuts with water and bring to boil. Reduce heat and simmer until tender, about 15 minutes. Drain. When cool enough to handle, peel chestnuts
You can also roast the chestnuts by slitting the shells and transfer to a rimmed baking sheet. Roast them in a 350 degree oven for about 35 minutes.
  1. Add cleaned brussels sprouts to a large pot of boiling salted water. Cook until tender but a tiny bit firm, about 5-6 minutes. Drain and run under cold water.
  2. In a large skillet, melt butter over medium heat. Add peeled chestnuts and sprouts. Season with salt and pepper to taste. Cook, turning occasionally until vegetables are browned, 10-15 minutes. With a slotted spoon, remove vegetables to a large serving platter.
  3. Whisk dressing - juice from lemons, dijon mustard, grain mustard, olive oil, thyme, salt and pepper. Pour a small amount over vegetables. Add more slowly being careful not to overdress. It should take about a ¼ cup of dressing.
Recipe by Ordinary Vegan at