Go Back
+ servings
Closeup of caramelized Brussels sprouts.
Print

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

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.

Video

Notes

  • 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.

Nutrition

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