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Honey Dijon Brussels Sprouts

Honey Dijon Brussels Sprouts

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My mother made this for Thanksgiving. It's a wonderful twist on Brussels sprouts!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 89 kcal
  • 4%
  • Fat:
  • 3.4 g
  • 5%
  • Carbs:
  • 14.1g
  • 5%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 78 mg
  • 3%

Based on a 2,000 calorie diet


  1. Place Brussels sprouts into a saucepan filled with lightly salted water.
  2. Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
  3. Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
  4. Toss Brussels sprouts in mustard mixture to coat.
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Gail Cobile

I'm not fond of finding a recipe and rearranging, deleting, adding until after I've made it the first time. Stacy, I have to tell you, I didn't change anything with this recipe and these are some of the BEST Brussel sprouts I've ever made, bar none!!! I wanted something different, remembered the sprouts and made them to your specs and had them with some BBQ'd ribs. Cut them in half, boiled them for almost 5 minutes which left them with just the right amount of crunch. The combination of butter, honey mustard dill and onion is delightful. Please know that your recipe has been saved and shared already with my daughter and 2 neighbors. I can't wait to do this one again. TY!!


I made these to serve for dinner but they were so good I ate them all before dinner! Instead of boiling (i dont care for boiled veggies) I cooked the Brussels sprouts in a couple tablespoons of olive oil a hot skillet for around 6 minutes. I prepared the sauce using 3 parts honey to 2 parts mustard and I used half yellow mustard and half brown. I don't think that any of my changes strayed from the original intent of the author. The mustard is a perfect combined with these little cabbage veggies (think corned beef & cabbage with mustard). I will make these again. Thanks sueb for recommending. And thanks Stacy for sharing this recipe!


Great tasting idea! I halved the butter, halved the honey and doubled the Dijon mustard. Delicious!