Honey Dijon Brussels Sprouts Recipe

I'm not fond of finding a recipe and rearranging, deleting, adding until after I've made it the first time. Stacy, I have to tell you, I didn't change anything with this recipe and these are some of the BEST Brussel sprouts I've ever made, bar none!!! I wanted something different, remembered the sprouts and made them to your specs and had them with some BBQ'd ribs. Cut them in half, boiled them for almost 5 minutes which left them with just the right amount of crunch. The combination of butter, honey mustard dill and onion is delightful. Please know that your recipe has been saved and shared already with my daughter and 2 neighbors. I can't wait to do this one again. TY!!

This is very good - but I can only judge it with the changes I made. I toss the brussel sprouts with olive oil and a little salt and pepper and roast them in the oven instead of boiling them. When you add the sauce, the slightly crispy texture of the brussels really adds another dimension to the dish. I always double the sauce recipe because I always use more brussel sprouts, and I leave the dill out . Just butter, honey, mustard, and the onion powder. I then sprinkle a small amount of fresh-squeezed lemon juice over everything just to pull it all together. It's fantastic.

My husband and I love this! Delicious! Couple of changes...I use a package of sprouts (don't know how many are in there). Second, I put just a little oil in a dutch oven on the stove top and cook, stirring often, 15-20 minutes. They turn brown but it only enhances the flavor.

I made it but I prefer to roast brussel sprouts and have a little char on them. I used all of the ingredients listed but decreased the honey and increased the Dijon mustard. Made a good amount for four people and they disappeared very quickly. Two of the people don't care for brussel sprouts or so they said until they are them all up. Will definitely make them again with the changes I made.

We love B. sprouts, but I wanted to do something a bit different.I steamed the sprouts in my steamer,& whisked olive oil, the mustard,honey & onion powder together-no dill weed-so used herbs de Provence instead. Put the sauce w/the halved sprouts & it was a hit & is now saved to my R.Box & I will definetely be doing this again. Thanks Stacy

My husband really like these as they are really yummy. Because of personal preference, I sautéed in EVO instead of boiling. I cut in half and browned and then turned over, stirring until almost tender. The sauce is great as it, but is one of those you can taste and adjust to your personal preferences. I made as directed, added to the sprouts in the pan, covered and cooked until fully tender. Thanks for sharing!

I made these to serve for dinner but they were so good I ate them all before dinner! Instead of boiling (i dont care for boiled veggies) I cooked the Brussels sprouts in a couple tablespoons of olive oil a hot skillet for around 6 minutes. I prepared the sauce using 3 parts honey to 2 parts mustard and I used half yellow mustard and half brown. I don't think that any of my changes strayed from the original intent of the author. The mustard is a perfect combined with these little cabbage veggies (think corned beef & cabbage with mustard). I will make these again. Thanks sueb for recommending. And thanks Stacy for sharing this recipe!

We doctored up our regular brussels sprouts with this mixture and they were fantastic. I always cook my veggies in a microwave steamer, so I did that and then added the dressing. "These brussels sprouts are really good. Are there any left?" Love what the honey and dijon do to the flavour, and the dill!

A wonderful surprise ! Didn't boil them in water 1st or you loose taste and vitamins. I lighty roasted them in a frying pan, added the sauce and let it stew under a lid. Also replaced the onion by black pepper (more my taste)and dill by oregano : perfect ! Served with grilled pork chops. First time that Brussels sprouts were getting that many compliments !

This will be my new go to recipes for Brussels sprouts! Only thing I changed was to steam the sprouts as to boil. And I always add garlic. Thanks for the recipe.

Delicious! The only difference was that I tossed the BSs in the sauce mix, then baked them until done, stirring once about halfway through. I have another bag of BSs, and I can’t wait to make them again!

Easy and tastes just like honey mustard brussel sprouts!

Even my skeptical friend approved.

Quick, easy, and delicious.

Added a 1/2 tsp more of honey, butter, mustard, dill. Nummy!

This review is based on the sauce not the cooking method. I didn't want to boil my brussel sprouts, so I just pan fried them with salt and pepper for 7 minutes face down in avocado oil, flipped for 5 more minutes and then added the sauce, stirring well. They were perfectly cooked and boy did we love this sauce. A lovely honey mustard flavor.

Was very excited to try this. It was average at best.

It was delicious! A welcome change from all the roasted recipes which I do not like. The only change I made was to use coarse ground mustard.

These are so amazing! The roasty flavor of the brussel sprouts with the hint of sweet of the honey is really good!

Quick, easy, and delicious. The sprouts were melt in your mouth and the buttery sauce was perfect. I used fresh dill because I had it on hand and whole grain Dijon. I’ll definitely make this again.