Shaved Brussels sprouts with whole-grain mustard sauce from Vedge: 100 Plates Large and Small That Place Vegetables in the Spotlight (page 98) by Rich Landau and Kate Jacoby

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Accompaniments: Saffron cauliflower soup with persillade

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lorloff on May 17, 2026

    This was delicious and the sauce was perfect

  • Chango_Cooking on May 23, 2022

    Using a good processor to make the Brussels sprouts cook quicker also allows the flavour of the sauce to take center stage. This dish is a balanced and delicious option for a side to a steak dinner.

  • TrishaCP on September 02, 2018

    I'm not a fan of Brussels sprouts, but my friend made this and it tasted amazing. The mustard sauce makes the dish.

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