Honey Mustard Glazed Brussel Sprouts

Must. Eat. Something. Fresh!

Okay, are we all ready for our Halloween detox? You better get it started now, so you have just enough time to start feeling healthy again right before Thanksgiving hits. I tell ya, these holidays should have thought themselves out a little better before deciding to fall one right after the other.

I mean c’mon, who was in charge of scheduling Halloween, Thanksgiving and Christmas anyway?! I’m going to have to have a little talk with Mr. Jack-O-Lantern, Turkey Lurkey, and that fat old jolly guy we like to call St. Nick. One can only take so much sugar!

I know you guys think I probably eat sweets all the time just because I bake all the time. The opposite is actually true, though. I limit myself to one sweet a day. I may bake almost everyday, but I only eat one serving before freezing or giving away the rest.

My kids on the other hand? Keeping them away from the baked goods and candy is like trying to swat away flies from cow poop. They just keep coming back.

I stopped sending Braelyn to school with a treat in her lunch because she would come back with 1/4 of her lunch eaten, but to no surprise, her cookie would be gone. For being such a smart kindergartener, you would think that she would have mastered the skill of throwing away the rest of her lunch to make me think she actually ate it. Maybe that deception doesn’t come until around the 3rd grade…

Anyhow, no more goodies in the lunchbox. Our rule is that when she comes home from school, she can either finish the rest of her lunch, or choose a healthy snack to eat. Then she may pick a small treat, which usually ends up being whatever I have baked that afternoon.

But enough of the sugar talk. I’m quite sick of sugar…for today at least. It’s about time I share with you another one of my healthy recipes. Like I said, we eat healthy most of the time. I enjoy cooking dinners just as much as I enjoy baking.

When making dinner, I always make sure to have vegetables for a side. Usually I end up throwing together a side salad, but Ben tends to get sick of those. So for days that we want something a little different I opt for broccoli, green beans, zucchini, or brussel sprouts.

My kids actually like brussel sprouts! I must be doing something right. They are so simple to serve. They taste delicious sautéed in a little avocado oil and seasoned with salt and pepper.

However, the day I made these Honey Mustard Glazed Brussel Sprouts I was feeling extra ambitious…if squirting in a little premade honey mustard is considered ambitious. But holy heck! It made these little stinkers so good, good enough to blog. So here they are.

The honey mustard melts into a thin glaze that barely coats the brussel sprouts and perfectly compliments the slightly seasoned veggies. These really are a simple and satisfying side dish to any meal.

So set aside the candy for two seconds and enjoy some real food. And then you can go back to eating candy bars.

What Halloween candy can you not keep your hands off of?

Honey Mustard Glazed Brussel Sprouts

 

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Prep time

5 mins

Cook time

10 mins

Total time

15 mins

 

A perfectly healthy side dish to any meal. Tender brussel sprouts sautéed with a bit of honey mustard.

Author: Brielle

Serves: 6

Ingredients

• 1½ pounds brussel sprouts
• 1 tablespoon avocado oil, or other cooking oil
• 3 tablespoons water
• salt
• pepper
• 2-3 tablespoons French's honey mustard

Directions

1. Wash brussel sprouts with water. Trim off stems and cut brussel sprouts in half. Sprinkle with salt and pepper. Toss to coat evenly.
2. Heat 1 tablespoon of oil on medium high heat in a large saucepan. Once a drop of water sizzles in saucepan, add brussel sprouts. Saute on medium high, stirring constantly, for 1 minute. Add 3 tablespoons of water to the pan, cover with lid, and reduce heat to medium. Allow to cook for 6 minutes, stirring halfway through.*
3. Remove lid and add 2-3 tablespoons of honey mustard, depending on taste. Cook for an additional 3 minutes or until tender, stirring occasionally to avoid burning.

Notes

*I like my brussel sprouts crisp tender, but if you want a tender doneness then cook an additional minute or two.

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