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READY IN 15 mins

Honey Dijon Brussels Sprouts

Read Reviews (30)

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

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Original recipe makes 2 servings Change Servings

10 Brussels sprouts, halved
1 1/2 teaspoons butter, melted
1 1/2 teaspoons honey

1/2 teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder

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Directions

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

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PREP 5 mins
COOK 10 mins
READY IN 15 mins

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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 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!!

—SouthernGma

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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.

—naples34102

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43 Ratings

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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!

—AllieGeekPi

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Feb 29, 2012

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

—sueb

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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.

—Susan

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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.

—Jennifer

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Apr 10, 2012

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

—ellemae3

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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.

—UtMtnLvr

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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.

Nutritional Information

Honey Dijon Brussels Sprouts

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 89
Calories from Fat: 30

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 2g 10 %
Cholesterol 8mg 3 %
Sodium 78mg 3 %
** Potassium 395mg 11 %
Total Carbohydrates 14.1g 5 %
Dietary Fiber 3.7g 15 %
Protein 3.4g 7 %
** Sugars 6.9g
Vitamin A 19 %
Vitamin C 135 %
Calcium 6 %
Iron 16 %
** Thiamin 14 %
** Niacin 10 %
** Vitamin B6 14 %
** Magnesium 9 %
** Folate 33 %

* 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.