Mustard-glazed Brussels sprouts & new potatoes

Mustard-glazed Brussels sprouts & new potatoes

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About this recipe: Lean ham or prosciutto complements the mustard sauce in this savoury and filling side dish.

Lynn Lewis

Serves: 4 

  • 300 g Brussels sprouts, halved if large
  • 350 g red or white new potatoes, unpeeled and halved if large
  • 1 tablespoon olive oil
  • 1 tablespoon finely chopped shallots or onion
  • 60 g lean ham or prosciutto, trimmed and chopped
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon salt
  • pinch of black pepper

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Steam Brussels sprouts and new potatoes until tender, 8 to 10 minutes. Drain.
  2. Heat oil in large non-stick frying pan over medium-high heat. Add the shallot and sauté until softened, 2 to 3 minutes.
  3. Stir in ham and mustard. Add the Brussels sprouts, potatoes, salt and pepper. Heat through, about 2 minutes. Serve at once.

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