Brusselssproutsinhoneydijononionsauce Recipes

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 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.

BRUSSELS SPROUTS IN HONEY DIJON ONION SAUCE

Steps:

• Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
• Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
• In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
• Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
• Serve.