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.
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.
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.
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.
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.
- 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
Over medium high heat, melt butter and olive oil in large nonstick pan.
Add brussels sprouts, toss to mix and add a sprinkle of kosher salt. Cook and stir until brown and crisp-tender
Stir in mustard and honey until well combined and caramelized, a minute or two. Season with salt and pepper. Enjoy.