Best Brussels Sprouts

Posted on Nov 13, 2016
16 Comments


The best Brussels sprouts, caramelized with honey and Dijon mustard, in one pan, on the stovetop.  Super easy and guaranteed to turn a Brussels sprouts hater into a fan.

Brussels Sprouts on platter with serving spoon

Best Brussels Sprouts

I had brussels sprouts for the very first time in my 30’s.  My parents never made them when I was growing up.  Then I got married.  Oh boy.  Lots of things my husband liked I had never had before.  Early in our married life he said he had a hankering for brussels sprouts.  Yes, he said hankering, or maybe our friend Jim said that.  Can’t remember.  So the good wife that I was (and sometimes still am) bought some fresh brussels sprouts to make for my husband.  Yuck.  Have no idea how I made them, probably boiled or steamed the heck out of them and then put some butter on them.  Hated them and the smell.

Brussels Sprouts ingredients

Fast forward several years and I tried again.  This time I hit the jackpot.  Fresh brussels sprouts, sautéed in olive oil and butter until caramelized and crisp-tender.  Then, the secret — honey and dijon mustard.  And sometimes, I cook and caramelize the sprouts in bacon drippings, because ~ yum ~ and because I almost always save my bacon grease (drippings sounds better) and keep in the fridge.

Brussels Sprouts browning in pan on stovetop

This is the way we all (yes, the kids too) love brussels sprouts.  Well, my Picky Eater probably doesn’t love them but she does eat a few. I have tried other ways lately, like roasting them in the oven with balsamic vinegar and what not.  I like this way better.  Just really good.  Not too long ago my husband texted from work asking me how I make my brussels sprouts.  I asked why and he said he was telling a couple of women he worked with about them and they wanted the “recipe”… weird.

Brussels Sprouts in pan with honey and mustard

When I make this I just eyeball everything, which is to say that the following “recipe” is open to interpretation.  I plop in some mustard and drizzle some honey. Sometimes I just use olive oil, no butter.  I did my best to pay attention to measurements on how I make this.  You should start here and then adjust to your tastes.  I also recommend using a good quality dijon mustard, like Maille.  It has a really good flavor and bite to it.  I recently started making cabbage the same way.  I had some leftover and I sliced it thin and tossed it in the skillet with some butter. Delicious.

Next time you have a hankering for brussels sprouts, try these.  You won’t be disappointed.

Best, Kelly

Brussels Sprouts on platter

Best Brussels Sprouts

If you’ve tried these Brussels Sprouts or any other recipe on the blog, then don’t forget to rate the recipe and let me know how yours turned out in the comments below ~ I love hearing from you!  You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of what I’m cooking in my kitchen and recipes.

4.67 from 6 votes
Brussels Sprouts on platter with serving spoon
Best Brussels Sprouts
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Brussels sprouts caramelized with Dijon and honey, in one pan, on the stovetop.  Super easy and guaranteed to turn a Brussels sprouts hater into a fan.

Course: Side Dish
Cuisine: American
Keyword: sauteed Brussels sprouts, stovetop Brussels sprouts, sauteed Brussels sprouts with honey
Servings: 4
Calories: 132 kcal
Author: Kelly ~ the hungry bluebird
Ingredients
  • 1 lb Brussels sprouts
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil ~ or about 2 tbsp or more of bacon drippings, instead of butter and oil
  • 1 tbsp good quality Dijon mustard
  • 1 tbsp honey ~ I really do just eyeball the amounts of mustard and honey
  • Kosher salt and fresh cracked pepper
Instructions
  1. Over medium high heat, melt butter and olive oil in large nonstick pan.

  2. Add brussels sprouts, toss to mix and add a sprinkle of kosher salt. Cook and stir until brown and crisp-tender

  3. Stir in mustard and honey until well combined and caramelized, a minute or two. Season with salt and pepper. Enjoy.

16 thoughts

  1. so many people do not like brussel sprouts, but this tastes wonderful!

    Reply

  2. I’ve got the hankering now!

    Reply

  3. I have been the recipient of these brussel sprouts and they did not disappoint.

    Reply

  4. Kelly

    Best damned brussel sprouts this side of the Mississippi!

    Reply

  5. Shirley Gilbert

    December 19, 2016

    I just made these and loved them. I will definitely make them again. I don’t like butter so I just used olive oil.

    Reply

    1. Kelly

      So glad you liked them. I play around all the time ~ butter, olive oil, both, just olive oil. I like the result either way.

      Reply

  6. I just made these today as a side for our new years meal. I love Brussels sprouts and usually roast them, but these were even better. This is a lovely recipe, will definitely make again. Thank you!

    Reply

    1. Kelly

      So glad you liked them ~ only way I make them in my house 😋

      Reply

  7. […] Brussels Sprouts Caramelized with Dijon and Honey from The Hungry Bluebird […]

    Reply

  8. linda mitchell

    April 11, 2017

    I made these tonight and it is the best way I have cooked brussel sprouts. The honey took the bitterness away. Delicious! And for those dieting very few calories…………….

    Reply

  9. Soooo good! Excellent job for me from my guest!

    Reply

  10. I made these for my family for Sunday supper last weekend. They were a big hit. I’m making them again today for my daughter-in-law’s birthday.

    Reply

    1. Kelly

      Yay! They are pretty tasty 🙌

      Reply

  11. Made these to day 2018. For our New Year Dinner they great

    Reply

  12. Michelle lipuma

    January 8, 2018

    Very Good! Even my 13 yr old Son who never liked them ate them and asked for seconds. And wants me to make them all the time now, No Prob, can do! So Thanks ! 🙂

    Reply

  13. I was always scared of brussels sprouts as a kid, but with the right recipe – these little bundles of leaves can be delicious! People shy away from them but they can really be tasty if done right. Thank you for sharing this recipe! I love that you used Dijon. I have a great recipe that uses bacon as well.

    Reply

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