Honey Mustard Brussels Sprouts Recipe by Annie B Kay - anniebkay.com
When I was young I worked on Bentley’s Farm in my bucolic hometown of Lyndonville, NY. Like many kids in my town, I walked down to Bentley’s to pick apples and raspberries, hoe tomatoes and plant Brussel sprouts. I sat on a contraption with seven other women (a combination of middle school girls and migrant farmers) which was dragged behind a tractor, with a tray of seedlings in front of me. A metal arm circled up between two of us, and every other one, we set the seedlings to be planted. What I remember most clearly is the exhaust and the dirt – dirt deep in my ears, in my teeth, way up my nose – you get the picture. Too, it’s one of those heavy-equipment jobs that we didn’t really think about but modern moms would probably not allow their kids to do…too dangerous. Things did get caught in those metal arms, and it was unnerving.
While I always liked cabbage, these sort of experiences in early life tend to put one off certain foods, and Brussel sprouts were one of those for me. Not until just the last couple years have I allowed myself this particular appreciation. Perhaps the smells and the relentlessness of planting who knows how many thousands of Brussel sprout plants has faded. Happy to say I now I love ’em. One of my favorite ways of serving these little lovelies is with a seasoning of local honey and a good seeded Dijon-style mustard.

Honey Mustard Brussels Sprouts


  • 1/2 pound Brussel sprouts, about a dozen
  • 2 Tbsp grape seed oil or ghee
  • 3 Tbsp Dijon-style mustard
  • 1 Tbsp local honey


  1. First, clean the sprouts by pulling off any yellowed leaves, and trimming the base. Rinse if needed then slice into quarters.
  2. Heat a large heavy skillet on medium-high, and add the oil or ghee.
  3. Pop the Brussel sprouts into the oil and sauté for 10-15 minutes until they reach the desired texture and done-ness (I like them al dente – with some life left in them!).
  4. Spoon honey and mustard into the dish and toss. Heat until the well coated and yummy.
  5. Serve warm, and saves well for a day or two.

Here’s the incomparable George Mateljan Foundation on Brussels Sprout Nutrition.

What’s your favorite way to eat Brussels sprouts?

May you stay warm and dry and eat well this week.

New year blessings – Annie

Honey Mustard Brussels Sprouts Recipe by Annie B Kay Pinterest