Honey-Mustard Dilled Brussels Sprouts

The vegetable with the funny little name delivers big on cabbage flavor and they're just plain fun.

Honey-Mustard Dilled Brussels Sprouts

LiveBetterAmericaRecipe by LiveBetterAmerica

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15 minutes

15 minutes

4 servings (1/2 cup each)

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Nutrition Info

  • 1 Serving
  • 70
  • 2 1/2g
    (Saturated Fat 0g, Trans Fat 0g)
  • 0mg
  • 50mg
  • 10g
    (Dietary Fiber 2g, Sugars 7g)
  • 2g
  • Percent Daily Value*
  • 15%
  • 40%
  • 4%
  • 6%
  • Exchanges
  • 1/2
  • 1/2
  • 1
  • Carbohydrate Choices
  • 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Folate Facts

    Brussels sprouts, a cruciferous vegetable, supply folic acid. Folic acid is important for healthy red blood cells and healthy pregnancies.

Ingredients

  • 12  oz fresh Brussels sprouts
  • 2  teaspoons olive, canola or soybean oil
  • 1  tablespoon honey
  • 1  teaspoon Dijon mustard
  • 1/8  teaspoon onion powder
  • 1/8  teaspoon dried dill weed

Directions

  1. 1Trim 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.
  2. 2Add remaining ingredients to drained Brussels sprouts. Stir gently to coat.

Categories: Course, Side Dishes, Vegetables, Cuisine, European, Occasion, Christmas, Thanksgiving

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