Honey Mustard Brussels Sprouts Salad Recipes
HONEY-MUSTARD SPROUTS
"I like to make these special brussels sprouts when I need a fast dressed-up vegetable side dish," writes Karen Haen of Sturgeon Bay, Wisconsin. "The recipe is sized perfectly for a dinner for my husband, Gene, and me. And it's easy to triple when we're expecting guests."
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Trim the brussels sprouts and cut an X in the core of each. Place in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and cook for 8-12 minutes or until crisp-tender; drain. , In a small bowl, combine the butter, honey, mustard, onion powder and dill. Drizzle over sprouts; toss to coat.
Nutrition Facts : Calories 125 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 109mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges
BRUSSELS SPROUT SLAW WITH HONEY-MUSTARD DRESSING
This sweet-and-savory Brussels sprout slaw is the ultimate prep-ahead dish. In fact, we really recommend making it a day ahead, and not just because it'll free up some time: A day of rest in the fridge results in more tender Brussels sprouts that are infused with flavor. Honey and Dijon mustard dressing sweetens and adds multi-dimensional character to these compact members of the cabbage family, creating a modern slaw that shines, especially when topped with savory bacon and toasty walnuts.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h30m
Yield 8
Number Of Ingredients 12
Steps:
- In large bowl, mix oil, honey, mustard, lemon juice, salt, pepper and garlic. Stir in Brussels sprouts, apple and onions.
- Cover and refrigerate at least 8 hours but no longer than 24 hours. Top with bacon and walnuts.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 2 g, ServingSize About 1/2 Cup, Sodium 410 mg, Sugar 12 g, TransFat 0 g
HONEY DIJON BRUSSELS SPROUTS
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
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
HONEY-MUSTARD BRUSSELS SPROUTS SALAD
Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. -Sheila Sturrock, Coldwater, Ontario
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.
Nutrition Facts : Calories 170 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges
HONEY MUSTARD SPROUTS
From TOH. I'm one of the few people I know that actually like Brussels sprouts. This recipe could also be used on broccoli.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place brussels spouts in a steamer basket.
- Place in a saucepan over 1 inch of water.
- Bring to a boil.
- Cover and cook until crisp-tender; drain.
- In a bowl, combine the butter, honey, mustard, onion powder and dill.
- Add the sprouts and toss to coat.
Nutrition Facts : Calories 79.8, Fat 3.4, SaturatedFat 1.9, Cholesterol 7.6, Sodium 61.6, Carbohydrate 11.8, Fiber 2.8, Sugar 6.1, Protein 2.8
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4.4/5 (46)Total Time 20 minsCategory SaladCalories 307 per serving
- Brussels Sprout Preparation: Cut off the ends of the sprouts and any browning outer leaves. Shred them in a food processor using the slicing blade or slice them as thinly as possible using a sharp knife. Set aside in a large mixing bowl.
- Honey Mustard Vinaigrette: In a small bowl, first combine the vinegar and Dijon mustard, season with salt and pepper and add garlic and onion powders. Whisk everything together.
- Next whisk in honey. Now slowly drizzle in the olive oil while whisking the ingredients together. Continue whisking until well incorporated, about 1 minute. The mixture should look thick and creamy, with oil completely mixed in.
- Add chopped cranberries and chopped pecans to the bowl with shredded Brussels sprouts. Drizzle in the Honey Mustard Vinaigrette and mix well with a wooden spoon. Serve immediately.
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- Place the bacon on the baking sheet, laying the strips in a single layer, and bake until crispy, about 14 minutes. Remove from oven and set aside to cool.
- Wash brussels sprouts and gently dry with paper towels. Cut off the ends of the Brussels sprouts then slice them in half. Discard of any loose outer leaves that fall off. Place brussels sprouts in a large bowl and set aside.
HONEY MUSTARD BRUSSELS SPROUTS - SLENDER KITCHEN
From slenderkitchen.com
5/5 (1)Category Side DishAuthor Rebecca EricksonCalories 98 per serving
- Preheat the oven to 450 degrees. Place a baking sheet in the oven as it preheats. Cut the sprouts in half and toss with olive oil, salt, and pepper. Carefully remove the pan from the hot oven. Spray with cooking spray and place sprouts cut side down on the baking sheet.
- Roast for 18-24 minutes, shaking the tray halfway through cooking time. They are ready when the sprouts are tender and crispy on the outside.
- Remove sprouts and toss in honey mustard while still hot. Season with additional salt and pepper if needed.
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4.9/5 (77)Total Time 25 minsCategory SaladCalories 335 per serving
- Shred the sprouts: First, cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher. If you don’t have a food processor, slice them as thinly as possible using a sharp chef’s knife, then give them a few extra chops for good measure.
- If you are using raw almonds, toast them over medium heat for three to four minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- Whisk together the olive oil, vinegar, honey, mustard and garlic until blended. In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
- Serve immediately, or cover and refrigerate for up for 4 days. The Brussels sprouts will continue to soften as they marinate. The edges of the sprouts might brown lightly over time. Wake up leftovers with a little sprinkle of salt and a tiny splash of vinegar.
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Estimated Reading Time 3 mins
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From recipes.net
Cuisine AmericanCategory SaladServings 4Total Time 25 mins
- Cut off the tough ends of the sprouts and any browning outer leaves. Then shred them in a food processor using the slicing blade, pressing the sprouts against the blade with the provided plastic pusher.
- If using raw almonds, toast them over medium heat for 3 to 4 minutes, stirring frequently, until they are fragrant and turning golden on the edges.
- In a medium serving bowl, toss the shredded sprouts with the almonds, chopped dried fruit, Parmesan, and dressing. Taste, and add another pinch or two of salt if it needs a little something more.
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- Preheat oven to 400 degrees F (204 C) — use the convection setting if you have it for crispier Brussels sprouts.
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