Honey Mustard Dilled Brussels Sprouts Recipes
HONEY-MUSTARD DILLED BRUSSELS SPROUTS
The vegetable with the funny little name delivers big on cabbage flavor and they're just plain fun.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Trim Brussels sprouts; cut small X in stem end. Cut large Brussels sprouts in half. Place in 2-quart saucepan; add 1/2 cup water. Cover; cook over medium-high heat about 8 minutes or until tender. Drain. Return to saucepan.
- Add remaining ingredients to drained Brussels sprouts. Stir gently to coat.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 6 g, TransFat 0 g
HONEY-MUSTARD SPROUTS
"I like to make these special brussels sprouts when I need a fast dressed-up vegetable side dish," writes Karen Haen of Sturgeon Bay, Wisconsin. "The recipe is sized perfectly for a dinner for my husband, Gene, and me. And it's easy to triple when we're expecting guests."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Trim the brussels sprouts and cut an X in the core of each. Place in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and cook for 8-12 minutes or until crisp-tender; drain. , In a small bowl, combine the butter, honey, mustard, onion powder and dill. Drizzle over sprouts; toss to coat.
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 109mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
HONEY MUSTARD SPROUTS
Cooking sprouts in stock rather than water gives them a mellow flavour, here matched with tangy seasonings that work with steak, pork and poultry
Provided by leedaly100
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Trim the brussels sprouts and cut each one in half.
- Heat the oil in a large pan, add the sprouts and fry for 2 minutes. Remove from the heat, carefully pour in the vegetable stock then stir in the mustard and some salt and pepper.
- Return the pan to the heat and bring to the boil. Simmer uncovered for 3-4 minutes, until the sprouts are tender.
- Stir in the honey and serve immediately.
HONEY DIJON BRUSSELS SPROUTS
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
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
HONEY MUSTARD SPROUTS
From TOH. I'm one of the few people I know that actually like Brussels sprouts. This recipe could also be used on broccoli.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place brussels spouts in a steamer basket.
- Place in a saucepan over 1 inch of water.
- Bring to a boil.
- Cover and cook until crisp-tender; drain.
- In a bowl, combine the butter, honey, mustard, onion powder and dill.
- Add the sprouts and toss to coat.
Nutrition Facts : Calories 79.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 61.6, Carbohydrate 11.8, Fiber 2.8, Sugar 6.1, Protein 2.8
DIJON-DILL BRUSSELS SPROUTS
"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 230mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 5g fiber), Protein 4g protein.
HONEY DIJON BRUSSELS SPROUTS
Mix up your side dish routine with these roasted Brussels sprouts tossed in a sweet but tangy honey mustard mixture - ready in just 30 minutes.
Provided by Steph
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Remove the outer yellow leaves from the Brussels sprouts and cut them in half.
- Place sprouts on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes until browned and roasted, flipping halfway through the cooking time.
- In a bowl, stir together mustard, honey, and onion powder.
- Remove sprouts from baking sheet and toss with mustard mixture. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 530 kcal, Fat 16 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 712 mg, Carbohydrate 86 g, Sugar 39 g, Protein 23 mg
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