Best 6 Honey Mustard Sprouts Recipes
**Honey Mustard Sprouts: A Medley of Sweet, Tangy, and Crunchy Goodness**
A symphony of flavors awaits your taste buds with our collection of honey mustard sprouts recipes. These delectable dishes showcase the unique appeal of Brussels sprouts, transforming them into culinary masterpieces. From roasted sprouts tossed in a sweet and tangy honey mustard glaze to refreshing salads featuring crisp sprouts drizzled with a zesty honey mustard dressing, our recipes offer a delightful array of options for every palate. Whether you're seeking a simple side dish, a vibrant main course, or a healthy snack, our honey mustard sprouts creations promise a delightful culinary experience. So, embark on this flavor-filled journey and discover the versatility and deliciousness of Brussels sprouts in these remarkable recipes.
SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD
This hearty pan of sticky, honey mustard-glazed sausages, brussels sprouts and potatoes only adds to the argument that sheet-pan dinners make the best weeknight meals. As the sausages roast, they yield a delicious fat that coats and seasons the caramelized vegetables. Use any fresh sausage you like, as long as it pairs well with the honey mustard. Feel free to substitute or add other vegetables like squash, cherry tomatoes, broccoli, carrots or cabbage. The mustard seeds and nuts provide texture and crunch, but leave them out if you prefer.
Provided by Ali Slagle
Categories easy, weekday, sausages, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper.
- Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.)
- Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using.
- Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.
HONEY-MUSTARD BRUSSELS SPROUTS SALAD
Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. -Sheila Sturrock, Coldwater, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 170 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
HONEY-MUSTARD DILLED BRUSSELS SPROUTS
The vegetable with the funny little name delivers big on cabbage flavor and they're just plain fun.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Trim Brussels sprouts; cut small X in stem end. Cut large Brussels sprouts in half. Place in 2-quart saucepan; add 1/2 cup water. Cover; cook over medium-high heat about 8 minutes or until tender. Drain. Return to saucepan.
- Add remaining ingredients to drained Brussels sprouts. Stir gently to coat.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 6 g, TransFat 0 g
HONEY-MUSTARD SPROUTS
"I like to make these special brussels sprouts when I need a fast dressed-up vegetable side dish," writes Karen Haen of Sturgeon Bay, Wisconsin. "The recipe is sized perfectly for a dinner for my husband, Gene, and me. And it's easy to triple when we're expecting guests."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Trim the brussels sprouts and cut an X in the core of each. Place in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and cook for 8-12 minutes or until crisp-tender; drain. , In a small bowl, combine the butter, honey, mustard, onion powder and dill. Drizzle over sprouts; toss to coat.
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 109mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD
Categories Pork
Number Of Ingredients 1
Steps:
- Heat oven to 450 degrees, and place a sheet pan in the oven. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to a large bowl with the brussels sprouts, potatoes and 2 tablespoons olive oil, and stir until coated. (If the mixture seems dry, add a little more oil.) Season with salt and pepper. Spread the mixture in an even layer on the heated baking sheet, and arrange the vegetables cut-sides down. Roast 15 minutes, until the brussels sprouts and potatoes start to soften. (The sausages will not be cooked through yet.) Meanwhile, in a small bowl, stir together the honey, mustard and mustard seeds, if using. Drizzle the honey mustard over the sausages and vegetables, and toss or shake to coat. Flip the sausages. Sprinkle with almonds, if using. Roast until the sausages are cooked through and the vegetables are golden and tender, another 10 minutes or so. Season to taste with salt and pepper.
HONEY MUSTARD SPROUTS
From TOH. I'm one of the few people I know that actually like Brussels sprouts. This recipe could also be used on broccoli.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place brussels spouts in a steamer basket.
- Place in a saucepan over 1 inch of water.
- Bring to a boil.
- Cover and cook until crisp-tender; drain.
- In a bowl, combine the butter, honey, mustard, onion powder and dill.
- Add the sprouts and toss to coat.
Nutrition Facts : Calories 79.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 61.6, Carbohydrate 11.8, Fiber 2.8, Sugar 6.1, Protein 2.8
Tips:
- To preserve the freshness and crispness of the sprouts, store them in a sealed container in the refrigerator for up to 5 days.
- For a spicier version, use a hot or extra hot honey mustard. You can also add a pinch of cayenne pepper or red pepper flakes.
- If you don't have honey mustard on hand, you can make your own by mixing equal parts honey and Dijon mustard.
- Feel free to experiment with different types of sprouts, such as broccoli sprouts, alfalfa sprouts, or radish sprouts.
- For a more substantial meal, add some cooked chicken, tofu, or shrimp to the salad.
- Serve the salad immediately or chill it for later.
Conclusion:
This honey mustard sprouts recipe is a quick, easy, and delicious way to enjoy fresh and nutritious sprouts. With its sweet, tangy, and slightly spicy flavor, this salad is sure to please everyone at your table. It's a perfect side dish for grilled meats or fish, or it can be enjoyed as a light lunch or snack. So next time you're looking for a healthy and flavorful recipe, give this honey mustard sprouts salad a try!
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