A nutritious and delicious, creamy mustard side, finished with pine nuts and paprika.

  • Serves: 6 people
  • Prep time: 5 minutes
  • Cooking time: 20 minutes
    • British
    • Gluten Free
    • Vegetarian

    Sprouts with Mustard Cream Sauce

    Recipe Information

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    400g Sprouts, trimmed

    200ml Double Cream

    2 x tsp Dijon Mustard

    20g Pine Nuts

    1 x tsp Paprika

    8g fresh Parsley

    25ml Olive Oil Infused with Garlic

    Sea Salt and Black Pepper


    Pre-heat the oven to 200°C/Gas Mark 6. Cut the sprouts in half and put onto a baking sheet – drizzle over the garlic oil and bake for 10 minutes.

    Chop the parsley and put in a bowl along with the cream and mustard, then season with some salt and black pepper.

    Once the sprouts are cooked, transfer to a baking dish. Mix in the mustard cream. Sprinkle over the paprika and the pine nuts, then bake for a further 10 minutes.

    Serve piping hot.