The Ferguson Recipes
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Ingredients
1lb brussels sprouts, halved, quartered, or shredded
1 shallot (about ½ cup sliced)
¾ to 1 cup of toasted cashews
2 tablespoons of Dijon mustard
Salt and pepper to taste
½ cup of Italian dressing
1 tablespoon of extra virgin olive oil (optional)
1 shallot (about ½ cup sliced)
¾ to 1 cup of toasted cashews
2 tablespoons of Dijon mustard
Salt and pepper to taste
½ cup of Italian dressing
1 tablespoon of extra virgin olive oil (optional)
Directions
Add the Brussels sprouts, salt, pepper, and Dijon mustard into a Ready, Chef, Go! bag.
Pile in the sliced shallot and then the cashews.
Add the Italian dressing and optional olive oil.
Seal the bag and lightly shake it to combine the flavorings.
It's best to leave the Brussels sprouts, shallot, and cashews in layers for optimal cooking.
Conventional Oven:
Microwave:
Let the bag cool for a few minutes before cutting it open and plating to serve.
Pile in the sliced shallot and then the cashews.
Add the Italian dressing and optional olive oil.
Seal the bag and lightly shake it to combine the flavorings.
It's best to leave the Brussels sprouts, shallot, and cashews in layers for optimal cooking.
Conventional Oven:
Preheat the oven to 400° F.
Place the bag on a baking sheet and roast for 25 to 35 minutes depending on how tender you like the Brussels sprouts.
Microwave:
Place the bags on a microwave-safe dish and cook for 6 to 8 minutes, depending on how tender you like the Brussels sprouts.
Let the bag cool for a few minutes before cutting it open and plating to serve.
Servings
Serves 2 to 4 as entrée or side dish
Nutrition Facts
Nutrition Per Serving (based on 3 servings): Calories: 290; Total Fat: 21g (Saturated Fat: 3g); Cholesterol: 0mg; Sodium: 570mg; Total Carbohydrates: 21g (Dietary Fiber: 6g, Sugars: 6g); Protein: 8g
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
💬 Uncle Dave says...
Courtesy of Chef Mark Cleveland - This flavorful recipe can be served as a healthy side dish or, when added on top of pasta, rice, or grains, a vegan-friendly main dish. Like many of our recipes, it is easy to prepare and cooks quickly. If you're looking to add more color to this recipe, try adding carrots, cauliflower, or broccoli.
🧑🍳 The Cook:
Dave Ferguson
🔑 Keywords:
brussels sprouts,
dijon mustard,
Ready Chef Go Bags
🗂️ Categories: 👩🍳 Ready Chef Go Bags, 🌽 Sides
📚 Cookbooks: The TFR Cookbook
Dijon Mustard Brussels Sprouts was added on July 23, 2017 and last updated on March 18, 2025.
🗂️ Categories: 👩🍳 Ready Chef Go Bags, 🌽 Sides
📚 Cookbooks: The TFR Cookbook
Dijon Mustard Brussels Sprouts was added on July 23, 2017 and last updated on March 18, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
📄 A Quick Note About The Recipes At The Ferguson Recipes: We love sharing recipes, but please be aware that most haven't been professionally tested in our kitchen or independantly verified. Your safety is important to us, so always practice safe food handling and cooking techniques. Cook smart and use your best judgment! Have questions about a specific recipe? Feel free to reach out to us.
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ℹ️ About TFR: Click me to learn more about The Ferguson Recipes!
🏛️ Founded April 13, 2006
©️ 2006 - 2025 fergusonrecipes.com
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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