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Spicy Honey Mustard Brussel Sprouts

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If you follow me on Instagram, you are probably aware that I post wayyy too often about brussel sprouts. I used to ABHOR these things, but after forcing myself to try them multiple times, they ended up growing on me and the growing turned into an obsession.

GIVE ME ALL THE BRUSSELS!!!

What I appreciate most about them is that they are filling. I can eat a whole bowl and be good for a while! And of course they are healthy (& I know, I know, they’d be even more healthy minus the butter I tend to use, whatevssss). They are perfect as the star of a main dish or playing the supporting side.

The Tabasco in this side dish just kind of happened one day when I made a plain batch and I threw in a couple splashes in experimentation mode. The Dijon and honey was an inspiration from Pinterest!

If you don’t like Brussels, I really hope to sway you with this one. My husband tried them and said, “Well, they aren’t bad!” And that’s coming from a vegetable despiser. So, I will interpret that statement as a compliment!

Ingredients:

  • 2 tablespoons of butter
  • 1 tablespoon of olive oil (more if needed)
  • 16 oz of Brussel Sprouts, halved or quartered
  • Garlic Powder to taste
  • Cracked Pepper to taste
  • Salt to taste
  • Garlic salt to taste
  • Red Pepper Flakes to taste (are you starting to see the trend here?)
  • A few dashes of Tabasco (optional, but you really don’t want to leave it out!)
  • 1 tablespoon of Dijon Mustard
  • 1 tablespoon of Honey

Instructions:

  1. Over medium high heat, melt butter and olive oil in large nonstick pan.

  2. Add halved or quartered brussels sprouts, toss to mix and add seasonings. Cook and stir until brown and crisp-tender, about 15-20 minutes if you like them softer like me. Don’t be afraid of getting some color on these babies!  And if they ever start to stick and get dry, always add a little more olive oil or butter!

  3. Stir mustard, honey and a few dashesof Tabasco together until well combined and drizzle over vegetables. Let them cook for a few minutes more to evenly distribute the flavor and adhere to the Brussels. Season with salt and pepper if more is needed! Enjoy.

 

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