Brussels Sprouts with Mushroom Sauce

Brussels sprouts


  • 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, and 4 g protein.

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