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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.
Course Side Dish
Cuisine American
Keyword roasted brussels sprouts, skillet brussels sprouts
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 123kcal


  • 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.



  • Look for smaller Brussels sprouts that are hard and compact.
  • Keep any of the good outer leaves that fall off and toss in the pan, too.  They make the best crispy bits!
  • Try bacon drippings instead of butter and olive oil.  Bacon and Brussels sprouts are a match made in heaven.


Calories: 123kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 450mg | Fiber: 4g | Sugar: 7g | Vitamin A: 945IU | Vitamin C: 96mg | Calcium: 51mg | Iron: 2mg