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.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 123kcal
- 1 lb Brussels sprouts
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil ~ or about 2 tablespoon or more of bacon drippings, instead of butter and oil
- 1 tablespoon good quality Dijon mustard
- 1 tablespoon 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