Skip to Content
Menu

Honey-Mustard Dilled Brussels Sprouts

  • Save Recipe
  • Prep 15 min
  • Total 15 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
The vegetable with the funny little name delivers big on cabbage flavor and they're just plain fun.
Updated Sep 20, 2016
  • Save
  • Shop
  • Share
  • Keep Screen On

Ingredients

  • 12 oz fresh Brussels sprouts
  • 2 teaspoons olive, canola or soybean oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon dried dill weed

Steps

  • 1
    Trim Brussels sprouts; cut small X in stem end. Cut large Brussels sprouts in half. Place in 2-quart saucepan; add 1/2 cup water. Cover; cook over medium-high heat about 8 minutes or until tender. Drain. Return to saucepan.
  • 2
    Add remaining ingredients to drained Brussels sprouts. Stir gently to coat.

Tips from the Betty Crocker Kitchens

  • tip 1
    Brussels sprouts, a cruciferous vegetable, supply folic acid. Folic acid is important for healthy red blood cells and healthy pregnancies.

Nutrition

80 Calories, 3g Total Fat, 2g Protein, 11g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
25
Total Fat
3g
4%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
50mg
2%
Potassium
300mg
8%
Total Carbohydrate
11g
4%
Dietary Fiber
2g
10%
Sugars
6g
Protein
2g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">