Dijon Balsamic Brussels Sprouts

Pan-seared Brussels sprouts, cooked and glazed in a balsamic & dijon mustard sauce.
Course Veggie/side dish
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Sarah @ The Gold Lining Girl


  • 3 tbsp. butter
  • 1 lb. Brussels sprouts rinsed, cut in half lengthwise
  • 2 tsp. minced garlic
  • 1 1/2 c. water
  • 2 tbsp. dijon mustard
  • 1/4 c. balsamic vinegar
  • 2 tbsp. honey
  • salt & pepper to taste


  1. In a large saucepan over medium-high heat, melt the butter.
  2. Add Brussels sprouts and garlic.
  3. Cook until Brussels are golden and crisp on the edges, about 5 minutes.
  4. Add water, cover saucepan with lid, and bring to a simmer. Cook until Brussels are soft, 7-8 minutes.
  5. If any water remains, carefully drain it from the pan.
  6. In a small bowl, whisk together mustard, balsamic vinegar, and honey.
  7. Drizzle over the Brussels, and stir to coat.
  8. Cook uncovered for 1-2 minutes, or until heated through.
  9. Sprinkle with salt & pepper.
  10. Serve!