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Brussel Sprouts with Boiled Potatoes and Dijon Mustard Dressing

We have been using subscription boxes such as Blue Apron and Home Chef for years. This recipe came from one or the other... don't remember specifically as I have been making it on repeat for so long now, I no longer know where the recipe card is and just make it from memory.

It's the perfect side dish to chicken, pork tenderloin and even salmon!

Brussel Sprouts with Potatoes and Dijon Mustard Dressing


  • 15-20 Brussel Sprouts cut in halves (or quarters for larger ones)

  • 3-4 large potatoes medium diced

  • 2 tbsp course Dijon Mustard

  • 1 tbsp olive oil

  • juice from half a lemon

  • 1/2 cup shaved Parmesan Cheese

  • salt and pepper to taste

Step-by-Step Instructions

  1. Peel and medium dice the potatoes. Place in a medium pot, cover with water and boil until fully cooked.

  2. While the potatoes cook, sauté the Brussel sprouts in a splash of olive oil until softened and slightly browned. Season with salt and pepper.

  3. In a small bowl combine the Dijon mustard, olive oil and lemon juice. Season with salt and pepper.

  4. In a large bowl combine the cooked potatoes, Brussel Sprouts, mustard dressing and Parmesan Cheese. Mix well!


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