Roasted Brussels Sprouts and Turnips with Creole Mustard Jus

brussels sprouts and turnips - final

Oh, sauce. Make a good one and you’ll be licking the plate clean. You’ll be hiding in the corner of your kitchen sipping on it as an apéritif. You’ll be brainstorming for future applications. You’ll whip it up again the next night.

Creole mustard jus came into my life during a Test Kitchen I did for Country Roads Magazine. The dish was Prosciutto-Wrapped Quail complete with Creole mustard jus and mustard greens gnocchi. Such a wonderful sauce that it simmered along on the stove while I maneuvered my way through the more complicated aspects of the recipe (up to the elbows in flour and gnocchi dough, but loving every minute).

And so it found its way into my dinner the next night. I had brussels sprouts and turnips from the Baton Rouge gourmet grocery delivery service Indie Plate, and I wanted to put them to good use in a warm, full-flavored dinner. Winter in Louisiana is a brutal time, taking no prisoners.

I browned the vegetables in pancetta fat, drizzled them with Creole mustard jus, and then finished the pan off in the oven. Crisp, tender, and just what I needed. Now where to use this sauce next…

Roasted Brussels Sprouts & Turnips with Creole Mustard Jus
Serves 3–4 as entrée; 4–6 as side

4 oz. diced pancetta
1 lb. brussels sprouts, trimmed and halved
3 medium turnips, peeled and cut into 1–1 1/2 inch pieces
Creole Mustard Jus
2 tablespoons pine nuts, toasted.


  1. Preheat oven to 400 F. Render pancetta in a medium cast-iron skillet. Once pancetta has begun to crisp, remove from the skillet and set aside.
  2. Add brussels sprouts and turnips. Cook, stirring frequently, for about 10 minutes until vegetables have begun to brown.
  3. Pour Creole mustard jus over the skillet, then place in oven to cook for 30 minutes.
    Season with salt and pepper, sprinkle with toasted pine nuts, and serve.

For Creole mustard jus:

1/4 cup onion, chopped
1/4 cup carrot, chopped
1/4 cup celery, chopped
1/2 tsp. tomato paste
3 tbsp. white wine
1 + 1/2 cups low sodium or
no-salt chicken stock
3 thyme sprigs
1 tbsp. Creole mustard


In a saucepan, sweat the onion, carrot, and celery in olive oil. Stir in the tomato paste. Cook one minute then deglaze with white wine. Add the chicken stock and thyme sprigs. Reduce by half or until the sauce coats the back of a spoon. Strain the sauce into a clean saucepan. Add the Creole mustard and stir to combine. Leave on low heat until ready to pour on vegetables.


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