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.
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.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.) Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.
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.
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.
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.
More about “honey mustard sprouts recipes”
Time 25m Yield 10 servings. Number Of Ingredients 14 Steps:
In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.
