Brussels Sprouts In Honey Dijon Onion Sauce Recipes

HONEY GLAZED BRUSSELS SPROUTS

Honey Glazed Brussels Sprouts image

An easy recipe for Brussels sprouts. The mix of honey and soy sauce give it an original and interesting flavor. Serve with plain rice, white or whole grain. Great with sausages or pork chops. I do not add salt and pepper, as the bouillon cube, soy sauce, and bacon give enough flavor for our taste. You may cook the sprouts in a microwave instead of boiling if you prefer.

Provided by Abuela Nany

Categories Side Dish Vegetables Brussels Sprouts

Time 45m

Yield 8

Number Of Ingredients 9

Ingredients

1 cube chicken bouillon
1 (16 ounce) package frozen Brussels sprouts
½ pound smoked bacon, diced
1 large onion, minced
3 tablespoons honey
3 tablespoons soy sauce
½ cup raisins
3 tablespoons pine nuts
1 tablespoon toasted sesame seeds

Steps:

Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet.
Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.

Nutrition Facts : Calories 221.4 calories, Carbohydrate 17.9 g, Cholesterol 19.4 mg, Fat 15.1 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 4.6 g, Sodium 721 mg, Sugar 13.6 g

BRUSSELS SPROUTS WITH DIJON MUSTARD

Brussels Sprouts with Dijon Mustard image

Provided by Food Network

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1/2 cup water
2 to 4 tablespoons butter
1/2 teaspoon salt
1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
2 tablespoons Dijon mustard

Steps:

Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
Pour over Brussels sprouts.

HONEY DIJON BRUSSELS SPROUTS

Honey Dijon Brussels Sprouts image

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

Provided by Stacy

Categories Side Dish Vegetables Brussels Sprouts

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

10 Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoons honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder

Steps:

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.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 14.1 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 78.1 mg, Sugar 6.9 g

BRUSSELS SPROUTS WITH DIJON SAUCE

Brussels Sprouts With Dijon Sauce image

I really liked the sauce in this recipe. I like brussels sprouts anyway, but this is a way to doctor them up and make them a bit fancier. Serves a crowd.

Provided by Jajaja

Categories Vegetable

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup mayonnaise
2/3 cup sour cream
1/4 cup Dijon mustard
1/2 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce, to taste
4 (10 ounce) packages frozen Brussels sprouts
3 tablespoons butter or 3 tablespoons margarine, melted
1/4 cup finely chopped pecans

Steps:

Combine mayonnaise, sour cream, mustard, garlic salt, Worcestershire sauce, and hot sauce in a small pan.
Cook on low heat, stirring often.
Cook the brussels sprouts according to package directions and be sure to drain.
Combine brussels sprouts, melted butter, and pecans, tossing to coat.
Serve with the warmed sauce.

More about "brussels sprouts in honey dijon onion sauce recipes"

BRUSSELS SPROUTS WITH WARM HONEY GLAZE RECIPE | BON …

Web Sep 25, 2018 Toss brussels sprouts and oil in a large bowl; season with salt and black pepper. Step 2 Carefully remove baking sheet from oven. …
From bonappetit.com
4.7/5 (159)
Author Molly Baz
Servings 4
Total Time 40 mins

Place a rimmed baking sheet on bottom rack of oven; preheat to 450°. Toss brussels sprouts and oil in a large bowl; season with salt and black pepper.
Carefully remove baking sheet from oven. Using tongs, arrange brussels cut side down on baking sheet. Roast brussels on bottom rack until softened and deeply browned, 20–25 minutes.
Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3–4 minutes.
Remove from heat and add vinegar and red pepper flakes, if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and ½ tsp. salt, and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3–4 minutes.

Brussels Sprouts In Honey Dijon Onion Sauce Recipes

HONEY GLAZED BRUSSELS SPROUTS

BRUSSELS SPROUTS WITH DIJON MUSTARD

HONEY DIJON BRUSSELS SPROUTS

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

BRUSSELS SPROUTS WITH DIJON SAUCE

I really liked the sauce in this recipe. I like brussels sprouts anyway, but this is a way to doctor them up and make them a bit fancier. Serves a crowd.

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