Brussels Sprouts With Honey And Mustard Sauce

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Brussels sprouts with honey and mustard sauce

Brussels sprouts with honey and mustard sauce

It’s still festive holidays here in my family. It’s just so wonderful that everyone is so relaxed and happy. My hubby and I went for badminton with friends yesterday. Badminton is my best sport. It is team playing and great fun. All of us enjoyed it very much. Games and sports bring friends together too, apart from food. Besides, after all the parties this past week, it’s time to burn off the extra calories.

Brussels sprouts

Brussels sprouts

As for my cooking, I told myself I must learn at least a new dish before the year ended, one that I didn’t like before. Brussels sprouts came to my mind. I ate in a friend’s place a couple of years back and hated it since then. I wonder how on earth anyone would eat such vegetables. It was bitter and hard and really didn’t taste good at all to me.

However, recently I read a blog that said that Brussels sprouts must be baked and not stir fried or boiled.  I forgot what the reason behind that is and can’t remember the name of the blog. A couple of weeks ago I saw a beautiful picture of a plate of cooked Brussels Sprouts with Mustard and Honey on Angie’s blog.

The ingredients looked very delicious to me. I tried to cook it the day before for my party. All I remember was honey and mustard. I was very disappointed I had no access to internet to check that out then. That’s the real challenge. In the end I made up my own. It turned out surprisingly good and everyone liked it very much, including my family.

Several of my friends said they never liked Brussels sprouts but this dish had made them change their mind. In fact I cooked it again yesterday. The recipe is very simple. I cooked it a little differently.

Ingredients
Brussels sprouts
bacon slices
coriander (washed and cut)
honey
light soya sauce
mustard

Very fresh Brussels sprouts

Remove the Brussels sprouts from its stalk.

Cut Brussels sprouts ready to be baked

Cut Brussels sprouts ready to be baked

Wash and cut the Brussels sprouts into half. Spread them out on a baking tin and bake in the oven at 180 degrees Celsius for about 15-20 minutes.

While the Brussels sprouts are baking, make the sauce.  Slice the bacon into small pieces and fry them. You can also use the chunky ones. Add the honey, mustard, light soya sauce and coriander. Mix well and turn off the fire.  When the Brussels sprouts are baked, remove from the oven and pour into a mixing bowl or pot. Add in the sauce, mix well and serve. We had it with fried noodles and chicken curry yesterday. It was a simple but delicious meal.

I’m glad that I didn’t give up on this beautiful and delicious Brussels sprouts. I’m happy that I ended the year well cooking a dish that I had never liked.

Note: I’m not too keen on mustard so I didn’t add a lot of it. I added more honey. So, please adjust the seasonings according to your taste.

Is there a dish that you dislike and thought you would never like it again? Do you think you would try it again a different way like what I did? Please share, add and comment in the comment box below.

Quote of the day……

”Always bear in mind that your own resolution to succeed is more important than any one thing.”

-Abraham Lincoln

Keep Learning Keep Smiling

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17 Comments

Sarah, Maison Cupcake  on December 29th, 2009

I’m crazy about sprouts at this time of year, I never thought of putting honey on them but I will try it this very week. xx

TasteHongKong  on December 29th, 2009

Hi Mary, I know Brussels sprouts but frankly this is my first time seeing them hanging on stems. Thanks for sharing the photo and of course your dish.

Well, I was just wondering why I haven’t heard of you on FB for quite a while, happy exercises anyway!

Jeannie  on December 29th, 2009

Nice picture of brussels sprouts still on their stem. This is the first time I see them like that too! and no, I haven’t tried eating them before, the reason being they are pretty scarce here. Great looking dish!

lululu  on December 29th, 2009

i just cant stress enough how much i love brussels sprouts. your honey and mustard sauce totally helps intensify the its tangy flavour which i love!!!

Kitchen Butterfly  on December 29th, 2009

Fantastic recipe. I too liked it at Angie’s….and I have some sprouts left so….goes without saying. Thanks for saying what you ate them with too!

Sook  on December 29th, 2009

I don’t eat much Brussels Sprouts either and I always say I need to eat more of them. This recipe looks fantastic and want to try it. :)

Christine @ Fresh Local and Best  on December 29th, 2009

I adore brussels sprouts, and while I acknowledge that not everyone is going to like it, I do think that there are cooking methods for these miniature veggies that will be better than others. This recipe looks good!

rebecca  on December 29th, 2009

oh yummy, love Angies blog and brussels sprouts, I just started to roast them recently as well

Happy New Year Love Rebecca

Erika from The Pastry Chef At Home  on December 29th, 2009

I’ve never been too excited about Brussels sprouts, but the addition of bacon and mustard is really encouraging me!

Wishing you a fantastic 2010!

Divina  on December 30th, 2009

The brussels sprouts look so fresh. We don’t have them here but I love them. Have a great new year.

Mary  on December 30th, 2009

@Sarah, Maison Cupcake - I think the honey takes away the bitter taste. I’m really glad to have found a way to make it delicious. Happy New Year, Sarah!

@TasteHongKong - I’m always fascinated by these beautiful Brussels sprouts on their stems. They look so fresh and healthy. Hope to cook again sometime soon. Didn’t manage to get on FB or even visiting more blogs as I wanted to cos of limited internet access. Hope everything will be back to normal soon. Thanks for visiting. Wishing you a fabulous year ahead of you.

@Jeannie - Thanks for compliment. I don’t think I have ever seen them when I was back home. Hope you’ll give a try if you see them. Wishing you a very Happy New Year!

@lululu - I’m sure from now on I’m going to like more. One day, I’ll like them as much as you do :D Hope to find other nice ways to cook them. Wishing you a very Happy New Year!

@Kitchen Butterfly - Thank you. I’m sure you are going to enjoy it very much. Wishing you a very Happy New Year!

@Sook - Happens to me too. I think we need new year resolutions on food :D Hope you try out son. Wishing you a very Happy New Year, Sook!

@Christine @ Fresh Local and Best - Different ways of cooking really made a difference. I’m so glad I came across it at Angie’s blog. Wishing you a very Happy New Year, Christine!

@Rebecca - I’m so glad I didn’t give up on Brussels sprouts. It’s such a delicious vegetables when cooked right. Wishing you a very Happy New Year, Rebecca!

@Erika from The Pastry Chef At Home - Hope you try out soon. For me I think honey does the trick to sweeten it up. I dont’ quite like the bitter taste. Wishing you a very Happy New Year, Erika!

kristy  on December 30th, 2009

I love taking brussel sprouts but can’t find it in the market lately. Have no idea why! You’re right that’s a very interesting recipe from Angie.

Mary  on December 30th, 2009

@Kristy - Now I wonder whether Brussels sprouts are seasonal. I can’t remember whether I see it other times. I’ll have to take note of that. I’m glad I’ve finally liked them :P

Conor @ HoldtheBeef  on January 2nd, 2010

I love brussel sprouts, but don’t think I’ve ever seen them on the stem before! Great recipe, perhaps I can get my housemate to like them too by using this :)

Mary  on January 2nd, 2010

@Conor @ HoldtheBeef - Don’t they look lovely and cute on the stems? I love them. A different way of cooking them changed my mind. Pretty glad about it. Hope your housemate will like them.

Lydia  on January 3rd, 2010

We love brussel sprouts too! My hubby always call it baby cabbage. I usually cooked them with olive oil, salt and pepper.

Mary  on January 4th, 2010

@Lydia - What a cute name your hubby gave it! It does look like baby cabbage. Your simple way to cook it sounds delicious too. Thanks for sharing.

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