Brussels sprouts with honey and mustard is a deliciously different way to cook your sprouts and tastes especially good served with pan-fried steak. You might like to try adding chopped almonds just before serving to give it a bit of crunch. Honey and mustard are such a fab flavour combo – sweet and savoury is always a good match and goes really well with the sprouts here for something extra special. Plus, you can even enjoy them on Christmas day alongside the other trimmings.
Make sure you’re cooking your sprouts the best way by following our super easy guide on how to cook brussels sprouts.
Now you’ve warmed up your skills with the side dishes it’s time for the main event, try our delicious maple roast gamon for the perfect centre piece for your Christmas dinner spread.
- 500g (18oz) Brussels sprouts
- 1tbsp olive oil
- 300ml (1/2pt) vegetable stock
- 2tbsp wholegrain mustard
- Salt and freshly ground pepper
- 2tbsp clear honey
Prepare the Brussels sprouts and cut in half.
Heat the oil in a large pan, add the Brussels sprouts and fry for 2 minutes. Remove from the heat and carefully pour in the vegetable stock and stir in the mustard and seasoning.
Bring to the boil, simmer uncovered for 3-4 minutes until the Brussels sprouts are tender. Stir in the honey and serve immediately.
Top tip for making Brussels sprouts with honey and mustard
If you don't like a strong taste, blanch the sprouts in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock, but reduce the final cooking time.