Brussels Sprouts with Mushroom Sauce


brussel sprouts with mushrooms in a pan

Looking for a mouthwatering way to spruce up your favorite cruciferous veggie? Move over, butter. Mushrooms aren’t just flavorful – this low-calorie vegetable is full of antioxidants, protein, fiber, vitamin B, and more. Try this delicious mushroom sauce that skips the dairy and sodium you might find in commercially produced cream-based mushroom soups, without ditching the flavor.

Not crazy about mushrooms? Try blending this sauce for all the flavor without the texture.


  • 1 pound Brussels sprouts or broccoli, cabbage, kale, collards, or turnips
  • 1 cup chicken broth, low sodium
  • 2 tsp lemon juice
  • 2 tsp spicy brown mustard
  • 1 tsp dried thyme
  • 1 cup sliced mushrooms


Trim Brussels sprouts and cut in half. Steam until tender, about 6 to 10 minutes. Or microwave on high for 3 to 4 minutes.

Bring the broth to a boil in a nonstick pot. Mix in the lemon juice, mustard, and thyme. Add the mushrooms.  Boil until the broth is reduced by half, about 5 to 8 minutes. Add the Brussels sprouts. Toss well to coat with the sauce.

Makes 4 servings


Each serving contains:

  • 70 calories
  • 1 g fat
  • 0 mg cholesterol
  • 10 g carbohydrates
  • 85 mg sodium
  • 4 g dietary fiber
  • 4 g protein

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