Best Brussels Sprouts

Posted on Nov 13, 2016
27 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

Two other vegetable side dishes my family loves, and you might, too, are Glazed Carrots and Spinach Rockefeller, both perfect for the holiday table.

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.

Brussels Sprouts on platter with serving spoon
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Best Brussels Sprouts

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 best brussels sprouts recipe, stovetop brussels sprouts, caramelized brussels sprouts with honey and mustard
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 132kcal
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

  • 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.

27 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.

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  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!

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  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

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  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

  14. My first time! Came out delish! A real winner….thanks!

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    1. Kelly

      You’re welcome, glad you liked it.

      Reply

  15. Easy and delicious. Definitely making this recipe again!

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    1. Kelly

      This is my family’s favorite way with Brussels sprouts, everyone likes them and they are so easy. Glad you liked them.

      Reply

  16. Made them for the 1st time. They were easy to make and very delicious .

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    1. Kelly

      They are so good and easy, glad you tried them and hopefully you’ll make them again!

      Reply

  17. Ok, so for the sake of honesty: if you put honey mustard on a shoe, I’d probably still try to eat it. That’s how much I love honey mustard. That being said: these Brussels sprouts were SO SO SO tasty. I don’t think I’ll even bother ever making them any other way. The jury’s still out on what my fiancé thinks because he absolutely hates mustard, but we’ll see. 🙂

    Reply

    1. Kelly

      Thanks for letting me know how your’s turned out. I ALWAYS make Brussels sprouts this way, so good! Hope your fiancé liked them 😉

      Reply

  18. This is my new favorite brussels sprouts recipe! If I have bacon on hand, I like to cook a few slices, remove them from the pan, cook the brussels sprouts in the bacon fat (omitting the other oils and butters), and then throw the crumbled bacon back in at the end. With or without the bacon, these sprouts are delicious!

    Reply

  19. I don’t remember seeing any approximate time it takes “in the fry pan to cook and stir till brown.” I have no idea how long it takes to cook and stir….using med. high heat or low heat?
    Hurry please, I want to make these in two days for a dinner. Thank you in advance.

    Reply

    1. Kelly

      Medium heat, stirring occasionally until browned, and crisp tender when pierced with a knife, usually about 8 to 10 minutes. It’s really your preference how tender you want your sprouts, I like them very brown but not mushy. After adding the mustard and honey, I only cook another couple of minutes. Hope that helps!

      Reply

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