HONEY DIJON BRUSSELS SPROUTS
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
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
DIJON-DILL BRUSSELS SPROUTS
"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4-6 servings.
Number Of Ingredients 8
Steps:
- Place brussels sprouts in a saucepan with a small amount of water; cover and steam until tender, about 12-14 minutes. Combine butter, mustard, lemon juice, dill, salt and pepper. Drain brussels sprouts; add butter mixture and water chestnuts. Mix well.
Nutrition Facts : Calories 121 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 230mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 5g fiber), Protein 4g protein.
BRUSSELS SPROUTS DIJON
Make and share this Brussels Sprouts Dijon recipe from Food.com.
Provided by Tebo3759
Categories Vegetable
Time 23m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Place sprouts and water in a 1 quart casserole dish.
- Cover and microwave on high 7 minutes or until tender-crisp then drain.
- Add remaining ingredients.
- Toss together to coat sprouts.
- Serve.
BRUSSELS SPROUTS WITH DIJON MUSTARD
Steps:
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
- Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
HONEY DIJON BRUSSELS SPROUTS
Mix up your side dish routine with these roasted Brussels sprouts tossed in a sweet but tangy honey mustard mixture - ready in just 30 minutes.
Provided by Steph
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Remove the outer yellow leaves from the Brussels sprouts and cut them in half.
- Place sprouts on a foil-lined baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes until browned and roasted, flipping halfway through the cooking time.
- In a bowl, stir together mustard, honey, and onion powder.
- Remove sprouts from baking sheet and toss with mustard mixture. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 530 kcal, Fat 16 g, SaturatedFat 2 g, Cholesterol 0 mg, Sodium 712 mg, Carbohydrate 86 g, Sugar 39 g, Protein 23 mg
ROASTED BRUSSELS SPROUTS WITH DILL
I found this years ago online and have made a few changes. The large amount of dill weed may seem over-the-top, but it pays off. People who hate sprouts love these. Well, most of them. These are good hot or cold - if any are left over.
Provided by One Happy Woman
Categories Vegetable
Time 32m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Trim the sprouts and cut them in half.
- Steam the sprouts for 8-10 minutes, depending on their size; drain them.
- Let them cool if you want to prepare them ahead of time, up to this point.
- Line a large baking pan with foil and spray with non-stick spray.
- Mix the rest of the ingredients.
- Put the sprouts in a large zip lock bag and add the dressing; mix them well.
- At this point you may either store them for roasting later in the day, or pour the sprouts and dressing into the prepared baking pan and roast them.
- Roast at 450 until done the way you like them.
- Parboiling cuts the roasting time down and helps the sprouts absorb the dressing.
Nutrition Facts : Calories 224.2, Fat 18.9, SaturatedFat 2.7, Sodium 330, Carbohydrate 12.9, Fiber 4.6, Sugar 3, Protein 4.7
BRUSSELS SPROUTS AND ONIONS WITH DILL
Categories Onion Vegetable Side Vegetarian Quick & Easy High Fiber Wheat/Gluten-Free Summer Healthy Brussels Sprout Dill Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and sauté onions and Brussel sprouts, stirring, until onions begin to turn golden, about 1 1/2 minutes. Add water, sugar and salt and pepper to taste and cook, covered, over moderately low heat until vegetables are just tender, about 3 minutes. If any liquid remains, boil mixture until nearly all liquid is evaporated and stir in minced dill. Garnish vegetables with dill sprigs.
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