- 10 Brussels sprouts, halved
- 1 1/2 teaspoons butter, melted
- 1 1/2 teaspoons honey
- 1/2 teaspoon Dijon mustard
- 1 pinch dried dill weed
- 1 pinch onion powder
- Place Brussels sprouts into a saucepan filled with lightly salted water.
- Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain.
- Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
- Toss Brussels sprouts in mustard mixture to coat.