Best Brussels Sprouts

Posted on Nov 7, 2019
43 Comments

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

Cooked honey mustard sprouts in white bowl.

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.

Trimmed and cleaned sprouts in colander.

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.

Finished sprouts in serving bowl with spoon.

How do you clean and prepare Brussels sprouts?

Brussels sprouts cleaned in colander.

It’s easy to prepare fresh sprouts.  With a sharp paring knife, trim off the ends.  Remove any outer leaves that are discolored, yellowed or brown.  Then rinse under cold water.  Cut sprouts in half, through the stem, and keep any leaves that fall off in the process.  They make the best little crispy pieces.  They’re ready to go now.

How to make the best Brussels sprouts

Process photo collage, sautéing sprouts.

  • Heat some butter and olive oil in a skillet, add the prepared sprouts and a sprinkle of salt.
  • Sauté and stir until nicely browned and crisp tender.

Process photo collage, adding mustard and honey.

  • Plop in some Dijon and a swirl or two of honey.
  • Stir to combine and continue caramelizing a few minutes, season with salt and pepper.

Closeup of caramelized Brussels sprouts.

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.  Really, really good in bacon fat.  Just sayin’

Recipe Notes and Tips

  • Look for smaller Brussels sprouts that are hard and compact.  The smaller ones are usually sweeter and just the right size.
  • Keep any of the good outer leaves that fall off and toss in the pan, too.  They make the best crispy bits!
  • Use a good quality Dijon mustard, like Maille.  It has a really good flavor and bite to it.
  • 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.  I did my best to pay attention to measurements on how I make this.  You should start here and then adjust to your tastes.
  • Try bacon drippings instead of butter and olive oil.  Bacon and Brussels sprouts are a match made in heaven.

Caramelized stovetop Brussels sprouts in white serving bowl.

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.  

This is the way we all (yes, the kids too) love Brussels sprouts.  Next time you have a hankering for brussels sprouts, try these.  You won’t be disappointed.  Best, Kelly

Caramelized Brussels in serving bowl.

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

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UPDATED: Originally posted in June, 2015, when I first started this blog.  Recently updated in November, 2019, with spruced up copy and photos.  No changes to original recipe.

Closeup of caramelized Brussels sprouts.

Best Brussels Sprouts

The best way to make Brussels sprouts, caramelized with Dijon and honey on the stovetop. Super easy and guaranteed to turn a Brussels sprouts hater into a fan.
4.89 from 17 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 132kcal
Author: Kelly Wildenhaus | 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.
Keyword: best way to make brussels sprouts, brussels sprouts with honey and mustard, pan sautéed brussels sprouts
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
 

43 thoughts

  1. Avatar

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

    Reply

  2. Avatar

    I’ve got the hankering now!

    Reply

  3. Avatar

    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. Avatar

    Shirley Gilbert

    December 19, 2016

    5 stars
    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. Avatar

    5 stars
    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. Avatar

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

    Reply

  8. Avatar

    linda mitchell

    April 11, 2017

    4 stars
    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. Avatar

    5 stars
    Soooo good! Excellent job for me from my guest!

    Reply

  10. Avatar

    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. Avatar

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

    Reply

  12. Avatar

    Michelle lipuma

    January 8, 2018

    4 stars
    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. Avatar

    5 stars
    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. Avatar

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

    Reply

    1. Kelly

      You’re welcome, glad you liked it.

      Reply

  15. Avatar

    5 stars
    Easy and delicious. Definitely making this recipe again!

    Reply

    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. Avatar

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

    Reply

    1. Kelly

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

      Reply

  17. Avatar

    5 stars
    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. Avatar

    5 stars
    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. Avatar

    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

  20. Avatar

    5 stars
    Made these tonight and they were super! I love love love Brussels Sprouts anyway and make them all sorts of ways (although I had kind of settled on roasting them as my go-to). But this. This just might be my new all-the-time favorite. Thanks so much for sharing it!!

    Reply

  21. Avatar

    Nancy Britton

    February 22, 2019

    5 stars
    I have loved Brussels Sprouts since I was
    a child. Later on my husband would roast them-he did all of the cooking (which I loved). My husband passed away 4 years ago and I just recently started cooking for myself. I tried this recipe and it was glorious!! It was also faster than roasting and I’m a sucker for anything carmelized!

    Reply

    1. Kelly

      Thanks for sharing with me! I’m so glad you liked these Brussels sprouts. My dad did all the cooking too, and my mom has been cooking for herself for awhile now. She loves these Brussels!

      Reply

  22. Avatar

    Saundra Shaw

    April 23, 2019

    5 stars
    Amazingly simple and delicious!

    Reply

  23. Avatar

    Emily P.

    August 13, 2019

    5 stars
    These ROCK! This is my 6th or 7th time making these and I just have to come on here to say thanks. Really adds flavor and dimension to the veggie I hated growing up. And, couldn’t be easier. Love them!

    Reply

    1. Kelly

      Yay! This is how I always make them, never disappoints.

      Reply

  24. Avatar

    Can I use frozen Brussel sprouts?

    Reply

    1. Kelly

      I’m not sure, I’ve only used fresh for this recipe. You could try but I find frozen Brussels to be mushy… ?? Let me know if you try and how it turns out.

      Reply

  25. Avatar

    Kortnie Bradley

    November 4, 2019

    5 stars
    Absolutely love this recipe! I also just started eating brussel sprouts and love trying new ways to cook them.

    Reply

    1. Kelly

      I’m glad you tried them this way, so good and easy.

      Reply

  26. Avatar

    I don’t honestly see why you would want to mess with Brussels Sprouts, they are delicious steamed or boiled and nothing else.

    I found your lamb roast recipe the other day and cooked it. I only have a small 3 qt Instant Pot so cut the amounts down. However, I used the 40-45 setting as you had suggested. In my opinion it was still a bit long – maybe 5 minutes or so. Just thought I would let you know. It was delicious by the way.

    Reply

  27. Avatar

    Meathead

    November 9, 2019

    5 stars
    My hankering for brussels sprouts has been fulfilled.

    Reply

  28. Avatar

    These look so good! It is so nice to spice up brussell sprouts. There’s no reason not to like them!

    Reply

    1. Kelly

      Agreed!

      Reply

  29. Avatar

    Thanks for sharing! Do they reheat well?

    Reply

    1. Kelly

      I think so, we reheat them all the time if we have any leftovers.

      Reply

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