Name: Honey mustard Brussels sprouts recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: Serves: 4
Ingredients: 500g (18oz) Brussels sprouts; 1tbsp olive oil; 300ml (½ pt) vegetable stock; 2tbsp wholegrain mustard; Salt and freshly ground pepper; 2tbsp clear honey

By Octavia Lillywhite

published 13 December 2021

Cook your sprouts in vegetable stock for extra flavour, and dress them in tart mustard and sweet honey.

Honey mustard Brussels Sprouts features such a classic dressing combination - the sweetness matched with the sharp kick of wholegrain mustard. It’s well-known to make anything green taste more impressive - and sprouts are no exception. This recipe proves sprouts are for life, not just for Christmas. It’s great with a steak dinner or midweek pork chops (pork always works well with a bit of extra sweetness) just like our classic Brussels sprouts recipe (opens in new tab).

Ingredients

500g (18oz) Brussels sprouts
1tbsp olive oil
300ml (½ pt) vegetable stock
2tbsp wholegrain mustard
Salt and freshly ground pepper
2tbsp clear honey

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Method

Trim the Brussels sprouts and cut them in half.
Heat the oil in a large pan, add the sprouts and fry for 2 minutes. Remove from the heat and carefully pour in the vegetable stock. Stir in the mustard and seasoning.
Bring to the boil, simmer uncovered for 3-4 minutes until the sprouts are tender. Stir in the honey and serve immediately.

Top tips for making honey mustard Brussels sprouts

If you’re roasting vegetables you can roast halved sprouts too instead of boiling them. When they are almost done (about 25 minutes), toss them with 1 tbsp honey and 1tbsp wholegrain mustard and return to the oven for the last five minutes of cooking.

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How to cook Brussels sprouts (opens in new tab)

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Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.