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Honey-Mustard Sprouts Recipe
Honey-Mustard Sprouts Recipe photo by Taste of Home

Honey-Mustard Sprouts Recipe

Publisher Photo
"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."
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 2 servings

Ingredients

  • 10 fresh or frozen brussels sprouts, halved
  • 1-1/2 teaspoons butter, melted
  • 1-1/2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • Dash each onion powder and dill weed

Nutritional Facts

One 3/4 cup serving equals 125 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 109 mg sodium, 22 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Directions

  1. 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.
  2. In a small bowl, combine the butter, honey, mustard, onion powder and dill. Drizzle over sprouts; toss to coat. Yield: 2 servings.
Originally published as Honey-Mustard Sprouts in Taste of Home December/January 2004, p16

Nutritional Facts

One 3/4 cup serving equals 125 calories, 4 g fat (2 g saturated fat), 8 mg cholesterol, 109 mg sodium, 22 g carbohydrate, 7 g fiber, 7 g protein. Diabetic Exchanges: 2 vegetable, 1/2 starch, 1/2 fat.

Reviews for Honey-Mustard Sprouts

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Reviewed May. 23, 2013

"Quick & easy! I'm always looking for new recipes for Brussels sprouts. This is definitely a new favorite!"

MY REVIEW
Reviewed Jan. 30, 2012

"These were so good. I had to make them twice as I ate all of the first one."

MY REVIEW
Reviewed Sep. 1, 2010

"These are great, my family loves brussel sprouts and these sure are a keeper."

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