Honey Mustard Brussel Sprouts
These brussel sprouts are sweet, sticky, and tangy. They are a great lighter side for spring and summer.
Brussel sprouts can be controversial. I feel like you either love them or hate them. I happen to love brussel sprouts and I love finding new ways to make them. This recipe is one that even those who don't love brussel sprouts will love!
Tips for Cooking Brussel Sprouts
Brussel sprouts can be a little tricky to cook. They have a naturally bitter taste that lessens when cooked. They also can be a little tough. Here is how I love to cook them for any brusesl sprout dish I make.
First, I chop off the bottom of the sprout which can be so touch. Then I cut them in half or quarters depending on the size. I like to cook these in a pan on the stove in lots of butter. Brussel sprouts soak up a lot of moisture when cooked so the pan can seem a little dry. Feel free to add more butter if needed.
Once I put the brussel sprouts in the pan, I don't move them a whole lot. I like them to get browned. When they start to brown, the smell will change from the bitter brussel sprout smell to a more nutty smell. Once that happens, stir them gently to brown the other sides.
The Sauce
Brussel sprouts need some help in order to be cravable and tasty. I like to do a sauce with them to really bring them to life. The sauce is what makes these so good. It turns into a jam almost. You want to make sure you let the sauce reduce in the pan once you put it in. The pan will be super hot when you add the sauce so let it bubble and keep reducing for 5 or so minutes. It will start to get shiny and really coat the brussel sprouts.
I hope you enjoy these brussel sprouts! There will be more brussel sprout recipes to come!
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Honey Mustard Brussel Sprouts
Sweet, tangy, and sticky, these are a great spring or summer side!
- 1 lb brussel sprouts (cut in half and cleaned)
- 1 onion (chopped)
- 3 tbsp unsalted butter
- 1/3 cup chicken bone broth (I prefer Fire and Kettle Bone Broth)
- 3 tbsp honey
- 2 tbsp stone ground mustard
- 1 tsp salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp pepper
- In a medium pan, melt the butter over medium high heat. Add in the brussel sprouts and onion and leave them undisturbed for 3-5 minutes or until the first side of the brussel sprouts starts to brown.
- Once the brussel sprouts are browned on one side, move them around gently to brown the other sides. Be sure not to stir too much so you don't break up the brussel sprouts too much.
- While the brussel sprouts are cooking, add the broth, honey, mustard, salt, onion powder, garlic powder, and pepper to a small bowl or measuring cup. Stir to combine and set aside.
- Once the brussel sprouts are browned and cooked through and the onions are softened, pour the sauce into the pan over the brussel sprouts. Allow the sauce to bubble and reduce by half. It will get thick and coat the brussel sprouts, almost like a jam.
- Enjoy!