Honey Dijon Brussels Sprouts

Honey Dijon Brussels Sprouts

Stacy

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

15 m servings 89 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 51
  1. 78 Ratings

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Most helpful positive review

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 so...

Most helpful critical review

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...

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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 so...

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...

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

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 d...

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...

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...

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.

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...

Good and different if you like sprouts this is a must try, I did cook them too long they were a little mushy so be sure not to overcook, thanks for sharing

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