Brussels Sprouts In Honey Dijon Onion Sauce Recipes

HONEY DIJON BRUSSELS SPROUTS

Honey Dijon Brussels Sprouts image

My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!

Provided by Stacy

Categories Side Dish Vegetables Brussels Sprouts

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

10 Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoons honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder

Steps:

Place Brussels sprouts into a saucepan filled with lightly salted water.
Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
Toss Brussels sprouts in mustard mixture to coat.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 14.1 g, Cholesterol 8.1 mg, Fat 3.4 g, Fiber 3.7 g, Protein 3.4 g, SaturatedFat 2 g, Sodium 78.1 mg, Sugar 6.9 g

BRUSSELS SPROUTS IN HONEY DIJON ONION SAUCE

Brussels Sprouts in Honey Dijon Onion Sauce image

I LOVE Brussels sprouts this way. This recipe makes a lot (cuz it's my very own "special occassion" recipe), but they'll get eaten!! Not overly-sauced, or fat-laden, either! I don't put salt in this, but you can add it to taste.

Provided by Parsley

Categories Vegetable

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs frozen petite Brussels sprouts or 3 lbs fresh small Brussels sprouts
2 tablespoons butter
1/4 cup dry white wine
1/4 cup finely chopped onion
8 ounces sliced mushrooms
1/2 teaspoon parsley flakes
1/4 teaspoon pepper
1 tablespoon water
3 tablespoons Dijon mustard
1 1/2-2 tablespoons honey

Steps:

Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
Serve.

Nutrition Facts : Calories 93.7, Fat 3.2, SaturatedFat 1.6, Cholesterol 6.1, Sodium 97.2, Carbohydrate 14, Fiber 4, Sugar 5.7, Protein 4.4

BRUSSELS SPROUTS WITH DIJON SAUCE

Brussels Sprouts With Dijon Sauce image

I really liked the sauce in this recipe. I like brussels sprouts anyway, but this is a way to doctor them up and make them a bit fancier. Serves a crowd.

Provided by Jajaja

Categories Vegetable

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

2/3 cup mayonnaise
2/3 cup sour cream
1/4 cup Dijon mustard
1/2 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce, to taste
4 (10 ounce) packages frozen Brussels sprouts
3 tablespoons butter or 3 tablespoons margarine, melted
1/4 cup finely chopped pecans

Steps:

Combine mayonnaise, sour cream, mustard, garlic salt, Worcestershire sauce, and hot sauce in a small pan.
Cook on low heat, stirring often.
Cook the brussels sprouts according to package directions and be sure to drain.
Combine brussels sprouts, melted butter, and pecans, tossing to coat.
Serve with the warmed sauce.

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