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Honey-Mustard Dilled Brussels Sprouts

0 Ratings

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Prep 15 min
Total 15 min
Servings 4

The vegetable with the funny little name delivers big on cabbage flavor and they're just plain fun. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

oz fresh Brussels sprouts

teaspoons olive, canola or soybean oil

tablespoon honey

teaspoon Dijon mustard

1/8

teaspoon onion powder

1/8

teaspoon dried dill weed

Steps

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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.

Expert Tips

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 80
Calories from Fat: 25

% Daily Value

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;