Brown sugar and nuts are used to make shortbread that melts in your tongue. A recipe that is excellent and simple at the same time!
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 10 Brussels sprouts, halved
- 1 ½ teaspoons butter, melted
- 1 ½ teaspoons honey
- ½ teaspoon Dijon mustard
- 1 pinch dried dill weed
- 1 pinch onion powder
Instructions
- 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 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 78 mg |
| Sugars | 7 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
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.
I have never been a fan, but they are my guy’s favorite. Made these tonight with smoked pork chops and sautéed mushrooms. Definitely a GREAT recipe.
I Made These These Tonight For Easter Dinner, & My Family & I Loved Them So Much.
I really liked this. I love Brussel sprouts. This was different. Going to omit dill though.
Be certain to triple the sauce ….
This is my new favorite way to serve Brussels sprouts! I do prefer the texture of sauteing them in some olive oil rather than boiling them, though.
My husband and my kid both love these. My kid likes them so much he’s declared Brussels sprouts to be his favorite vegetable.
THESE WERE SO GOOD!! I DIDN’T HAVE DILL WEED.
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!
I roasted the Brussels sprouts; other than that I followed the recipe.
This is absolutely great delicious recipe!
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.
Made as stated and the wife says its a keeper. I agree. Thanks for sharing an awesome easy recipe
This was excellent! I didn’t change a thing. Brussel sprouts aren’t a veggie we usually eat, but we will eat it more often with this recipe.
Still a favorite after making it several times
Omg…the sauce!! It’s one of the best sauces I’ve ever made/tasted! I haven’t eaten with the Brussel sprouts yet but I’m ready to dig in!
It was quite good as is. I would add a pinch of salt to the butter mixture before stirring in the Brussel sprouts. Neither my husband nor I are huge fans of this vegetable, but every so often I serve them for a change of pace and this was the best recipe I’ve tried so far.
I don’t know if my measurements were off but it was a tad too acidic to me. I did not like how to dijon combined with the brussels sprout’s flavors at all. It all combines together well enough though.