Honey Dijon Brussel Sprouts Over Mashed Cauliflower Recipe 435

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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

ROASTED BRUSSELS SPROUTS & CAULIFLOWER



Roasted Brussels Sprouts & Cauliflower image

My grandkids were never huge fans of cauliflower, but the bacon makes a big difference in this dish. They like it even more with golden cauliflower instead of white. - Patricia Hudson, Riverview, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 12 servings.

Number Of Ingredients 10

8 bacon strips, chopped
6 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter, melted
1/4 teaspoon kosher salt
1/4 teaspoon coarsely ground pepper
4 cups Brussels sprouts, halved
4 cups fresh cauliflowerets
1/4 cup grated Parmesan cheese
Additional grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoon. , In a large bowl, mix the garlic, oil, butter, salt, pepper and reserved drippings. Add Brussels sprouts and cauliflower; toss to coat. Transfer to 2 greased 15x10x1-in. baking pans., Bake at 400° for 20-25 minutes. Sprinkle each pan with 2 tablespoons cheese. Bake 5 minutes longer or until vegetables are tender. Sprinkle with bacon and, if desired, additional cheese.

Nutrition Facts : Calories 137 calories, Fat 11g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 221mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.

HONEY DIJON BRUSSEL SPROUTS OVER MASHED CAULIFLOWER RECIPE - (4.3/5)



Honey Dijon Brussel Sprouts Over Mashed Cauliflower Recipe - (4.3/5) image

Provided by Skinnygirl85

Number Of Ingredients 15

For the Cauliflower Mashed:
1 lb brussels sprouts
3 Tbsp olive oil
salt and pepper to taste
1/4 lb pancetta, diced
1/2 cup leeks, diced
1/4 cup onion, diced
1/4 cup dijon mustard
1/4 cup honey
1/4 cup red bell pepper, diced
1/4 cup fresh parsley, chopped
2 lbs cauliflower, rough chopped
1/2 cup light cream
3 Tbsp olive oil
salt and pepper to taste

Steps:

  • In a large stockpot, bring salted water to a boil. Place cauliflower in pot and cook for ten minutes. Drain really really well. Place cooked cauliflower in a food processor (or hand mash) and add cream and olive oil. Process until fairly smooth. If it needs more liquid, add cream or milk. Add salt and pepper to taste. Set aside. Heat oven to 400º. Place sprouts on a cookie sheet. Drizzle with olive oil. Add salt and pepper. Roll them around so they are coated well. Roast until they are slightly browned and crisp. Set aside. In a large saute pan, brown pancetta over medium high heat. Add leeks and onion and cook for several more minutes. Add mustard and honey and stir to coat. Add salt and pepper to taste. Place mashed cauliflower on a large plate. Place brussels sprouts over top. Sprinkle red pepper and parsley over top and serve. Serves 4-6.

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