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Honey-Mustard Sprouts

 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."
2 ServingsPrep/Total Time: 15 min.


  • 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


  • 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. Yield: 2 servings.
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.