a blue bowl filled with honey mustard brussels sprouts

Honey Mustard Brussels Sprouts

Honey Mustard Brussels Sprouts taste too good to be true. They’re seasoned with honey mustard and fried to perfection!

Why You’ll Love This Recipe

I’m gonna make a disclaimer about these Honey Mustard Brussels Sprouts before I go any further. They’re BEYOND GOOD…and they’re FRIED.

I know. I’m taking a perfectly fine vegetable and frying it. But, what’s a southern girl to do? Make FRIED Brussels Sprouts…that’s what!

You could bake these if you’re being good, but I don’t want to. I’m pulling out the sass here and taking one for the team! Come along with me if you dare.

How To Prepare Brussels Sprouts

You’ll need a cast iron skillet (ad)…or one that holds the heat and puts a nice char on the sprouts.

Start out by prepping the sprouts. Trim the end where the stem is and pull off the top leaf. Cut each sprout in half lengthwise through the stem, then set aside in a bowl. Make sure they’re completely dry or they won’t fry well.

How to Fry Them

Place the sprouts in hot olive oil with the cut side down. Fry the sprouts on medium-high heat until they’re golden brown and crunchy….about 5 minutes. Try not to move them around too much. Let them brown on one side, then flip to the other.

Next, toss them in my amazing honey mustard sauce recipe. Stir around until the sauce soaks in. Sprinkle with sea salt and you’re done!

How to Make Honey Mustard Sauce

Mix 2 tablespoons of stone ground mustard (ad) with 3 tablespoons of honey in a small bowl. Mix well and add a teaspoon of minced garlic. Drizzle sauce over sprouts in skillet and let the blackened char begin!

Serving Suggestions

See that amazing char? Those are some happy sprouts! And, you’ll be REALLY happy once you taste them. Try these Brussels with my BBQ Chicken Patties, Fall Off the Bone Ribs, or anything else you can conjure up. The flavor is hard to beat!

Another great fact about Honey-Mustard Brussels Sprouts is they’re cooked on top of the stove, which frees up your oven for bigger things. This is especially nice on holidays when you don’t have room for one more thing in the oven!

More Veggies to Love

Veggies are good for you! Enjoy a few of my other flavorful veggie recipes…

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a blue bowl filled with honey mustard brussels sprouts

Honey-Mustard Brussels Sprouts

  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Diet: Vegetarian


Honey-Mustard Brussels Sprouts taste too good to be true! You won’t believe it until you try them for yourself. 



  • 1 pound brussels sprouts, trimmed
  • 3 Tbsp. olive oil
  • 2 Tbsp. stone ground mustard (ad)
  • 3 Tbsp. honey
  • 1 tsp. garlic, minced
  • 1/2 tsp. sea salt


  1. Prep the sprouts by trimming the ends of the stem and pulling off the top leaf.
  2. Cut each sprout in half lengthwise through the stem. Set aside in a bowl.
  3. Make sure sprouts are completely dry or they’ll splatter in oil.
  4. Add olive oil to a cast iron skillet (ad).
  5. Place the sprouts in olive oil with the cut side down.
  6. Turn up the heat to medium high and fry sprouts until they’re golden brown and crunchy (5 minutes).
  7. Try not to move sprouts around too much.  Brown them on one side, then flip to the other. 
  8. Mix mustard, honey and garlic together in a small bowl.
  9. Pour honey mustard sauce over sprouts in skillet and toss.  
  10. Turn heat down to medium low.
  11. Stir sprouts until the sauce soaks in (5 minutes).
  12. Sprinkle with sea salt and serve warm.


Be careful when frying in hot oil.  If heat gets too high, turn down to avoid splattering.

  • Category: Sides
  • Method: Skillet
  • Cuisine: Southern

Keywords: brussels, brussels sprouts, sprouts, sides, veggies, vegetables, honey mustard

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  1. I made these for dinner tonight and they are DELICIOUS! Brussel Sprouts are my favorite vegetable. The honey mustard garlic sauce is amazing., these will definitely be a regular dish at my house for sure! Thanks for sharing this recipe Debi.
    ** I served these with ranch chicken and jasmine rice. Yum!

    • Oh, I’m thrilled that you made these, Sharon. They are so yummy! Your dinner sounds amazing. Did you have any leftovers? 🙂

  2. Debi, we had a few left. When I say a FEW, about 10 halves, I could make a meal out of these! Next time I will double the recipe. ????

  3. Tracy Hobson

    This looks fantastic! I’m going to be boring and try for the baked version, but I still want to use that yummy sounding honey mustard dressing. When would you recommend I put on the sauce? When I bring the sprouts out of the oven or before I put them in? And I’m guessing cook 400 degrees? Any tips for this newbie? 🙂 Thank you rock star Debi!!! I know I can always count on your recipies to be DELICIOUS!!

    • Wow, Tracy! I love that you’re baking your brussels! 400 degrees is perfect and I would put the sauce on before AND after. That way, you’re guaranteed to get the caramelization going on!

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