Brussels Sprouts Dijon Recipes

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HONEY DIJON BRUSSELS SPROUTS



Honey Dijon Brussels Sprouts image

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

10 Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoons honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder

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

BRUSSELS SPROUTS WITH DIJON SAUCE



Brussels Sprouts With Dijon Sauce image

I really liked the sauce in this recipe. I like brussels sprouts anyway, but this is a way to doctor them up and make them a bit fancier. Serves a crowd.

Provided by Jajaja

Categories     Vegetable

Time 10m

Yield 12 serving(s)

Number Of Ingredients 9

2/3 cup mayonnaise
2/3 cup sour cream
1/4 cup Dijon mustard
1/2 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce, to taste
4 (10 ounce) packages frozen Brussels sprouts
3 tablespoons butter or 3 tablespoons margarine, melted
1/4 cup finely chopped pecans

Steps:

  • Combine mayonnaise, sour cream, mustard, garlic salt, Worcestershire sauce, and hot sauce in a small pan.
  • Cook on low heat, stirring often.
  • Cook the brussels sprouts according to package directions and be sure to drain.
  • Combine brussels sprouts, melted butter, and pecans, tossing to coat.
  • Serve with the warmed sauce.

DIJON-DILL BRUSSELS SPROUTS



Dijon-Dill Brussels Sprouts image

"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

1-1/2 pounds fresh brussels sprouts, halved
3 tablespoons butter, melted
2 teaspoons Dijon mustard
2 teaspoons lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (8 ounces) sliced water chestnuts, drained and halved

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.

HONEY DIJON BRUSSELS SPROUTS



Honey Dijon Brussels Sprouts image

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

1 1/2 pounds Brussels sprouts
1 Tablespoon olive oil
salt and pepper, to taste
1 1/2 Tablespoons Dijon mustard
1 1/2 Tablespoons honey
onion powder, to taste

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 AND SQUASH WITH DRIED CRANBERRIES AND DIJON VINAIGRETTE



Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette image

Crispy, caramelized and slightly bitter Brussels sprouts, sweet butternut squash, tart and sweet dried cranberries, and a little hint of spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the my most popular side dish recipes. Perfect for Thanksgiving Day and the holiday season! For further instruction, watch the recipe video below.

Provided by Laura / A Beautiful Plate

Categories     Vegetable Side Dishes

Time 40m

Number Of Ingredients 11

1 lb butternut squash (peeled and cut into ¾-inch chunks)
1 lb Brussels Sprouts (stems trimmed and sliced lengthwise in half)
2 tablespoons extra virgin olive oil
¾ teaspoon Diamond Crystal kosher salt
freshly ground black pepper
¼ cup dried cranberries (unsweetneed or sweetened )
2 teaspoons Dijon mustard
1 tablespoon rice wine vinegar (or rice vinegar)
2 tablespoons extra virgin olive oil
two pinches kosher salt
freshly ground black pepper

Steps:

  • Preheat the oven to 450°F (232°C). Place the butternut squash chunks and halved Brussels sprouts on a large baking sheet. Drizzle them with the 2 tablespoons of extra virgin olive oil, and toss them with your hands to distribute the oil evenly.
  • Sprinkle the vegetables evenly with kosher salt and pepper, and toss them again with your hands. Spread the vegetables out evenly onto the baking sheet. Roasting Tip: Place the Brussels sprouts cut-side down, this will allow them to caramelize more evenly against the surface of the sheet pan.
  • Roast the vegetables for 20 to 30 minutes (time will vary depending on the size of your Brussels sprouts and butternut squash chunks), tossing them gently 1 to 2 times during the roasting time to ensure that they caramelize evenly on all sides. Scatter the dried cranberries onto baking sheet in the last five minutes of roasting time. Allow the pan to sit on a rack to cool slightly while you prepare the Dijon vinaigrette.
  • In a small bowl, whisk together the Dijon mustard and rice wine vinegar. Slowly pour in the olive oil, whisking continuously with your other hand, until the ingredients are emulsified. Season with salt and pepper to taste.
  • Gently place the roasted vegetables in a large serving bowl or platter. Pour on the Dijon vinaigrette and toss the vegetables gently until they are lightly dressed. Serve warm, lukewarm, or cold.°

Nutrition Facts : ServingSize 1 serving, Calories 274 kcal, Carbohydrate 35 g, Protein 5 g, Fat 14 g, SaturatedFat 2 g, Sodium 560 mg, Fiber 8 g, Sugar 5 g, UnsaturatedFat 12 g

SLOW COOKER BRUSSELS SPROUTS WITH DIJON MUSTARD



Slow Cooker Brussels Sprouts with Dijon Mustard image

Easy, healthy and delicious, these slow cooker brussels sprouts with dijon are delicious hot or at room temperature.

Provided by Martha McKinnon | Simple Nourished Living

Categories     Side Dish

Time 4h15m

Number Of Ingredients 6

1 pound Brussels sprouts, bottoms trimmed off and cut in half
1 tablespoon olive oil
1-1/2 tablespoons Dijon mustard
1/4 cup water
Salt and freshly ground black pepper
1/2 teaspoon dried tarragon (optional)

Steps:

  • Ideal slow cooker size: 2-Quart.
  • Place the brussels sprouts, olive oil, mustard, water, salt and pepper to taste and dried tarragon (if using) in your slow cooker.
  • Stir to combine.
  • Cover and cook on LOW for 4 to 5 hours, or until tender when pierced with a fork. Alternatively you can cook them on HIGH for 2 to 2-1/2 hours.
  • Some of the brussels sprouts will get brown and crispy, like when roasted, which is delicious.
  • Stir well to distribute the Dijon sauce over the brussels sprouts.
  • Serve hot or at room temperature.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 83 kcal, Carbohydrate 11 g, Protein 4 g, Fat 4 g, Fiber 5 g

BRUSSELS SPROUTS DIJON



Brussels Sprouts Dijon image

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

1 lb Brussels sprout, trimmed with x cut on bottom
2 tablespoons water
2 tablespoons lemon juice
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons Dijon mustard

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.

DIJON ROASTED BRUSSELS SPROUTS



Dijon Roasted Brussels Sprouts image

Brussels sprouts tossed and roasted with a spiced Dijon dressing. The perfect side dish for any meal!

Provided by Adapted from Simply Scratch: 120 Wh

Categories     Side

Time 35m

Number Of Ingredients 8

1 1/2 lbs Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 tablespoon Dijon mustard
1/2 teaspoon smoked paprika
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 400 degrees F. Place halved Brussels sprouts on rimmed baking sheet.
  • In small bowl, whisk olive oil, Dijon mustard, smoked paprika, garlic powder and onion powder until combined. Pour mixture over Brussels sprouts. Using hands or tongs, toss Brussels sprouts to coat. Spread Brussels sprouts in single layer, cut side-down, on baking sheet. Sprinkle with salt.
  • Roast 20 to 30 minutes until fork tender. Sprinkle with pepper.

Nutrition Facts : Calories 98 calories, Sugar 2.6 g, Sodium 222.9 mg, Fat 5.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 11.2 g, Fiber 4.6 g, Protein 4.2 g, Cholesterol 0 mg

BRUSSELS SPROUTS WITH DIJON MUSTARD



Brussels Sprouts with Dijon Mustard image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1/2 cup water
2 to 4 tablespoons butter
1/2 teaspoon salt
1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
2 tablespoons 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.

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