Honey Mustard Sprouts Food

SHEET-PAN SAUSAGES AND BRUSSELS SPROUTS WITH HONEY MUSTARD

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.

CRISPY HONEY MUSTARD BRUSSELS SPROUTS WITH BACON

Steps:

• Preheat oven to 400 degrees. Line a large baking sheet with aluminum foil.
• Place the bacon on the baking sheet, laying the strips in a single layer, and bake until crispy, about 14 minutes. Remove from oven and set aside to cool.
• Increase oven heat to 425 degrees.
• Wash brussels sprouts and gently dry with paper towels. Cut off the ends of the Brussels sprouts then slice them in half. Discard of any loose outer leaves that fall off. Place brussels sprouts in a large bowl and set aside.
• In a small bowl, combine the olive oil, honey, dijon, garlic powder, salt, and pepper. Whisk well to combine.
• Pour over brussels sprouts and toss well to coat.
• Remove bacon from the aluminum foil lined baking sheet and place it on a cutting board. (don't worry if there's a little leftover bacon grease). Scatter the brussels sprouts on the baking sheet.
• Bake in preheated oven for 20 minutes. Then increase oven to 475 degrees and continue baking for 10 minutes!
• Remove from oven. Place the cooked brussels sprouts in a large bowl and add the bacon. Toss to coat.
• Taste the roasted brussels sprouts and season with salt and pepper, if needed. Serve warm!

HONEY DIJON BRUSSELS SPROUTS

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.

HONEY-MUSTARD SPROUTS

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.

HONEY-MUSTARD BRUSSELS SPROUTS SALAD

Steps:

• In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.

HONEY DIJON BRUSSELS SPROUTS

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.

HONEY MUSTARD SPROUTS

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.