Brussels Sprouts with Honey and Whole-Grain Mustard

Brussels sprouts have that wonderfully earthy, savory flavor that speaks vegetable. And it’s a beautiful thing. One of the lightest ways to prepare sprouts is simply to steam them and season with a little salt and pepper. And that makes a tasty side dish.

But sometimes you want a deeper, richer flavor to enhance the sprouts’ savor, and that’s where a simple, little glaze comes in. Whole-grain mustard is just the thing to complement the natural vegetable flavor, and honey adds a touch of sweetness to balance the entire dish.

Pan-searing sprouts is easy and results in rich, caramelized flavor. The honey-mustard glaze finishes them with a slightly tart, slightly sweet, very tasty glaze.

Serves 4

Ingredients

• 2 tbsp plus 1/4 cup chicken broth, divided
• 1 tbsp honey
• 2 tsp whole-grain mustard
• 1 tbsp unsalted butter
• 1 lb medium-small Brussels sprouts, trimmed and halved lengthwise
• sea salt 
• freshly ground black pepper

Trimmed Sprouts

Halved Sprouts

Preparation

1. Combine 2 tablespoons broth, honey, and mustard in a small bowl, stirring until honey is dissolved. Set aside.

Mustard Glaze

1. Heat a large, heavy skillet (preferably cast-iron) over medium-high heat and add the butter, swirling to coat. When the butter begins to sizzle, add the sprouts cut-side down and sear, uncovered, without stirring, 3 minutes. (Decrease the heat if the butter begins to brown too quickly.)
2. Turn the sprouts and add the remaining 1/4 cup broth. Season with salt and pepper. 
3. Cover and continue cooking and turning occasionally until the sprouts begin to brown and the liquid is absorbed, 5-6 minutes.
4. Stir in the reserved broth mixture and cook, uncovered, until the liquid is absorbed and the sprouts are tender and glazed, 3-4 minutes.

Sprouts Beginning to Sear

After Stirring

Beginning to Soften

Transfer to a bowl and serve hot.

Brussels Sprouts with Honey and Whole-Grain Mustard