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Brussels Sprouts with French Mustard, Cider & Hazelnuts

Roasted Brussels sprouts with French mustard, cider and hazelnuts—plus an Alsace mini‑itinerary linking Mietesheim, Krautergersheim and Strasbourg for curious cooks.

Updated 11/4/2026 By Shannon Pratuch

Pinned postcard cover showing roasted Brussels sprouts with hazelnuts in a shallow serving bowl.

A cold evening sets the sprout leaves humming in the oven—edges bronzed, hearts tender. A spoon of sharp mustard melts into a splash of dry cider, and the whole tray exhales like a small winter market come indoors. You scatter hazelnuts and wonder how such a modest green can carry so much poise.

The bright, wintry plate

Roast trimmed Brussels sprouts until their cut faces caramelise and the leaves turn frilled and crisp. On the stove, warm a quick pan sauce of dry French cider whisked with a good spoon of Dijon or à l’ancienne mustard; let it reduce to a glossy, tangy glaze. Toss the hot sprouts with the sauce and a handful of toasted, roughly crushed hazelnuts.

Choose a mustard with character. In Alsace, Alélor makes tradition-led mustards—from gentle “douce d’Alsace” to punchier classics—alongside horseradish and pickles. Their roots run back to 1873.
Keep the cider dry; you want zip, not sweetness.
Finish with lemon zest or parsley if you like a fresh lift; the hazelnuts bring warmth and a little hush.

A northern thread: mustard and cabbage, Alsace edition

Alsace gives this simple plate backbone and story. Alélor is a family, independent mustard maker in Alsace since 1873, today noted as the last mustard works in the region and the only company in France to transform horseradish roots. They also support a local mustard-seed network with Alsatian growers. It’s a pantry in one address—and a reminder that condiment craft can be local, not abstract. [Source]

Choucroute—sauerkraut—anchors the cabbage side of the tale. At La Maison de la Choucroute – Le Pic in Meistratzheim, you can buy Choucroute d’Alsace IGP and, by reservation, follow a discovery path structured around a narrated film, a look into the production workshops, and a tasting. Their shop is a straightforward pleasure. [Source]

Mini itinerary: Alsace condiment & cabbage trail — Mietesheim, Krautergersheim & Strasbourg

Brussels sprouts browning in a dark roasting pan with scattered hazelnuts. — Brussels sprouts browning in the pan with hazelnuts added at the end.

A compact day gives mustard, cabbage and cider a sense of place rather than a mere pantry list. Start and end in Strasbourg.

Stop 1 — Mietesheim: Alélor, the mustard-and-horseradish anchor

Alélor’s base at Mietesheim keeps Alsatian mustard-making alive, with a century-and-a-half of know‑how and current energy—recent site expansion suggests a house in motion. Before you go, check directly for any public-visit options or shop information. Pick up a jar for the sprouts and, if you like heat, a little prepared horseradish for future roasts.

Practical anchor: Alélor (Alsace; base at Mietesheim) — family, independent maker since 1873; mustard, horseradish, sauces, cornichons/pickles. Verify any visit possibilities before setting out. [Source]

Stop 2 — Krautergersheim: a pause between field and table

Make a short, quiet stop to stretch your legs and take in the everyday rhythm of an Alsatian village. A simple bench, a church square, the way winter light skims stone and tile—these small notes tune the appetite before cabbage and cider.

Stop 3 — Meistratzheim: La Maison de la Choucroute – Le Pic

For the cabbage heart of the day, head to Meistratzheim. La Maison de la Choucroute – Le Pic offers a bookable visitor route—film, workshop views, tasting—and a shop with Choucroute d’Alsace IGP and other Alsatian staples.

Practical anchors: La Maison de la Choucroute – Le Pic, 1 Rue Lehen, 67210 Meistratzheim. Boutique hours listed as Monday–Friday 08:00–12:00 and 13:30–17:00. Visits by reservation online. Always recheck hours and availability before traveling. [Source]

Stop 4 — Return to Strasbourg

End with a gentle Strasbourg ramble and a small provisions stop for cider and greens for the next day. Keep it light; the pleasure is in how these things gather—mustard from one village, cabbage wisdom from another, and a walk to fold it all together.

What to notice

How mustard’s sharpness turns sweet vegetables into something poised rather than pouting.
The comfort of cabbage when it’s crafted with care—fermented, rinsed, respected.
Packaging details in Alsace shops: IGP marks, varietal notes, and the quiet pride of makers.

Practical notes

Verify any factory-visit options and shop times for Alélor before you go.
La Maison de la Choucroute – Le Pic lists shop hours and online reservations for visits; check again close to your date as times can change.
Strasbourg often layers in seasonal markets and events—lovely if they coincide, but plan the core day around what’s confirmed.

At‑home practice: three-layer pleasures

Just before supper, choose three small, layered pleasures from your week and write them down—something bright, something warm, something quiet. Keep it brief; let the list sit beside your plate like a folded napkin of attention.

Journal prompts

Brussels sprouts and hazelnuts scattered on a worn cloth beside a wicker basket. — Brussels sprouts, hazelnuts and a worn cloth before the roasting begins.

What small things become meaningful when gathered together?
Where could you let a little sharpness become balance?

Sources for this article

https://www.alelor.fr/
https://www.lamaisondelachoucroute.fr/