Crispy Mustard-Coated Brussels Sprouts

These crispy Brussels sprouts will go down in my history book as the sprouts that flipped my daughter from a sprouts hater to a sprouts lover. In the space of 30 seconds, she went from “Ewww, Brussels sprouts” to “Can I eat the whole bowl?” Good thing I love her so much—I really wanted that bowl.


  • 4 tablespoons extra virgin olive oil, divided
  • 1/2 cup panko bread crumbs
  • sea salt and freshly ground black pepper, to taste
  • 1/4 teaspoon paprika (sweet or hot)
  • 1-1/2 pounds Brussels sprouts, trimmed and quartered lengthwise
  • 2 shallots, thinly sliced (about 1/2 cup)
  • 3 tablespoons Dijon mustard
  • 1/2 cup dry white wine


  • Heat 1 tablespoon oil in a large skillet over medium high heat. Sauté the panko for 7-8 minutes, stirring frequently, until crisp. Sprinkle with salt, pepper and paprika, and remove from pan to a paper towel.
  • Heat the remaining 3 tablespoons olive oil over medium-high heat, and add Brussels sprouts and shallots, tossing to coat with oil. Give the pan a shake to distribute everything evenly, and sauté for 4-5 minutes, tossing every 2 minutes with a stiff spatula. Sprinkle with salt and pepper.
  • Whisk together mustard, wine and ¼ cup water in a small bowl. Pour over Brussels sprouts. Scrape up any bits stuck to the bottom of the pan. Cover the pan, and cook for 4-5 minutes. Then uncover, and continue to cook for another 3-5 minutes, scraping frequently, and tossing the sprouts with the syrupy liquid that forms, until liquid is nearly all gone.
  • Scrape sprouts into a serving dish, and top with panko crumbs.
Servings: 4
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How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


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