Honey Dijon Brussels Sprouts Recipe - Allrecipes.com
Honey Dijon Brussels Sprouts Recipe
  • READY IN 15 mins

Honey Dijon Brussels Sprouts

Recipe by  

"My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!"

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  1. Place Brussels sprouts into a saucepan filled with lightly salted water.
  2. Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
  3. Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
  4. Toss Brussels sprouts in mustard mixture to coat.
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Reviews More Reviews

Most Helpful Positive Review
Apr 04, 2012

I'm not fond of finding a recipe and rearranging, deleting, adding until after I've made it the first time. Stacy, I have to tell you, I didn't change anything with this recipe and these are some of the BEST Brussel sprouts I've ever made, bar none!!! I wanted something different, remembered the sprouts and made them to your specs and had them with some BBQ'd ribs. Cut them in half, boiled them for almost 5 minutes which left them with just the right amount of crunch. The combination of butter, honey mustard dill and onion is delightful. Please know that your recipe has been saved and shared already with my daughter and 2 neighbors. I can't wait to do this one again. TY!!

 
Most Helpful Critical Review
Aug 16, 2012

This was an interesting departure from the typical bacon/garlic preparation and while we enjoyed it as something different, we still prefer the typical bacon/garlic preparation. I guess we just weren't huge fans of the sweetness. More important, I'm glad I didn't cook the Brussels sprouts as long as directed - 6-7 minutes was all they needed.

 
Mar 23, 2012

I made these to serve for dinner but they were so good I ate them all before dinner! Instead of boiling (i dont care for boiled veggies) I cooked the Brussels sprouts in a couple tablespoons of olive oil a hot skillet for around 6 minutes. I prepared the sauce using 3 parts honey to 2 parts mustard and I used half yellow mustard and half brown. I don't think that any of my changes strayed from the original intent of the author. The mustard is a perfect combined with these little cabbage veggies (think corned beef & cabbage with mustard). I will make these again. Thanks sueb for recommending. And thanks Stacy for sharing this recipe!

 
Feb 29, 2012

Great tasting idea! I halved the butter, halved the honey and doubled the Dijon mustard. Delicious!

 
Apr 30, 2012

I had a bag of frozen microwave-in-the-bag sprouts. My family had them previously and didn't like them, so I was nervous about serving them again. They were cooked and ready to serve when I made a last minute search on this site to try to make them tastier. I was in such a hurry that I just plopped on some soft butter, squeezed on some honey, sprinkled on some onion powder and dill weed, and mixed it all together. I left out the mustard, but what a transformation! Everyone scarfed them down and asked for more! Very yummy.

 
Apr 08, 2012

I think it would be better baking these with olive oil instead of boiling them, which would also help cut down on the cabbage smell in the house. I will probably also add a little more of the dijon mustard (hot version) next time. Otherwise this was tasty.

 
Apr 05, 2012

I made this exactly by the recipe. My 9 year old son ate 3 huge servings and would have eaten more if there was any left. Excellent recipe. Its a keeper with the whole family.

 
Jan 31, 2013

I love dijon, so naturally I thought I'd try this. I quartered my brussel sprouts and fried them in a pan with olive oil, then mixed in the dressing afterwards. Delicious! I probably added a bit more than needed, but the dressing is to die for. Thanks for this one! Will definitely use again!

 

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Nutrition

  • Calories
  • 89 kcal
  • 4%
  • Carbohydrates
  • 14.1 g
  • 5%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 78 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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