I LOVE Brussels sprouts, I really do. They are my current favorite vegetable, I will include them in as many meals as humanly possible, and I will attempt to make every recipe release Brussels, but I can’t, so I will only do it sometimes, like right now with this recipe! In summary: I love Brussels sprouts, in case I haven’t mentioned that yet. SO, the key to a great sprout is to 1. cook it correctly and 2. add good flavors. This recipe is ridiculously easy to make, but it is still packed with flavor and downright delicious. I chose to do a classic honey mustard sauce, which balances the vegetal, bitterness of the sprouts perfectly. There’s Dijon mustard (because I’m keeping it kinda fancy here – no yellow mustard!) and whole grain mustard. That’s right, TWO mustards for even more flavor and texture! The Brussels get seared, cut side down, until they’re golden and crisp, before the mustards, honey, and shallot are added and simmered into a sweet and tangy glaze. If you don’t like Brussels sprouts, I challenge you to make this dish and have your mind changed!
You could use just Dijon or whole grain here, but the flavor combination of the two is really out of this world! I would steer clear of yellow mustard for this recipe since it’s much more bright and acidic than other kinds, and could overpower the glaze.
I intentionally left the stock vague, because any stock will work in this recipe! If you’d like to keep the dish vegetarian, vegetable stock works great, but beef or chicken stock work just as well if that’s what you have on hand.
3. Customize the Glaze!
These mustard to honey ratios are perfect for me, but if you know you prefer a tangier honey mustard, up the mustards, and if you like it sweeter, simply add more honey!
Caramelized Honey Mustard Brussels Sprouts
- ¼ cup olive oil
- 1 pound Brussels sprouts ends trimmed and halved lengthwise
- Kosher salt and freshly ground pepper to taste
- 1 medium shallot thinly sliced (about 1/2 cup)
- ¼ cup chicken or vegetable stock
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- In a large skillet over medium high heat, add olive oil. Once shimmering, add Brussels sprouts, cut side down, and generously season with salt and pepper. Let cook, undisturbed, for 2-3 minutes until deeply golden brown, then flip to brown other side. One minute after flipping, add shallot shake pan to lightly combine the two. Cook for 2 minutes, or until shallot is slightly translucent.
- While aromatics are cooking, add stock, mustards and honey to a small mixing bowl and whisk thoroughly to combine. Once combined, pour over Brussels sprouts and let cook for 2 minutes minutes, or until sprouts are caramelized and soft and the sauce has reduced.
- Transfer Brussels sprouts to a serving platter or plates and serve immediately.