Save My neighbor brought over a bowl of roasted Brussels sprouts one Sunday, and I was skeptical until I tasted them—the honey-mustard glaze hit with this perfect sweet-tangy punch that made me rethink everything I'd been doing with that vegetable. I asked for the recipe on the spot, and she grinned like she'd been waiting for someone to finally ask. Now I make them constantly, sometimes doubling the batch because they disappear faster than anything else on the table.
I made these for a potluck last fall, nervous because I was bringing a vegetable side to a crowd that seemed more excited about the mac and cheese. By the end of the night, my bowl was completely empty and someone had actually asked to take photos of the recipe card—that's when I knew I'd found something special.
Ingredients
- Brussels sprouts: Get them fresh and trim away any yellowed or damaged leaves, then halve them so the flat side can kiss the baking sheet and turn golden and crispy.
- Olive oil: This is your base, helping everything brown evenly and carry the glaze throughout.
- Honey: The sweetness that balances the mustard's sharpness; don't skip this because it's what creates that caramelized coating.
- Dijon mustard: Smooth, sophisticated, and it dissolves into the glaze beautifully.
- Whole-grain mustard: This one adds texture and a slightly nuttier flavor that makes the difference.
- Garlic powder: A quiet background note that rounds out the flavor without overwhelming anything.
- Apple cider vinegar: The secret weapon that keeps the glaze from being one-dimensional; it brings brightness and prevents sweetness from taking over.
- Salt and black pepper: Always season thoughtfully—taste as you go.
- Fresh parsley: Optional but recommended; it adds a fresh pop at the end.
Instructions
- Set your oven and prep:
- Heat your oven to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup becomes effortless. This temperature is hot enough to caramelize but not so scorching that the sprouts burn before softening.
- Make the glaze:
- In a large bowl, whisk together the olive oil, honey, both mustards, garlic powder, apple cider vinegar, salt, and pepper until it looks smooth and emulsified. Take a moment to taste it from a spoon—the flavor should feel balanced, with sweetness, tang, and warmth all playing together.
- Coat the sprouts:
- Add your halved Brussels sprouts to the bowl and toss them gently but thoroughly until every piece is glossy with glaze. Don't be shy about mixing; you want them well coated.
- Arrange on the baking sheet:
- Spread the sprouts in a single layer with the flat sides down, which lets them make contact with the hot pan and develop that beautiful caramelization. Give them a little space so they're not crowded.
- Roast and flip:
- Slide them into the oven for about 20–25 minutes, stirring halfway through so they brown evenly. You'll know they're done when the cut sides are deep golden and the edges are almost blackened in spots.
- Finish and serve:
- Transfer them to a serving dish and scatter fresh parsley on top if you'd like. Serve right away while they're still warm and slightly crispy.
Save I once served these at a dinner party where my usually picky sister asked for the recipe, and I realized that vegetables could actually be exciting to people when they're treated with respect and a little creativity. It's become one of those dishes I make when I want to feel like I've got my life together in the kitchen.
Why This Glaze Works
The magic happens because honey and mustard are actually a classic pairing that show up in everything from salad dressings to marinades. The honey brings sweetness and helps things brown, the mustard adds sophistication and tang, and the apple cider vinegar keeps it from tipping into pure dessert. Together they create something complex enough to surprise people but simple enough that you only need a whisk and a bowl to pull it together.
Storage and Leftovers
These taste best fresh and hot, but you can absolutely make them ahead and reheat them gently in a 350°F oven for about 5 minutes until they warm through. They'll hold in the refrigerator for up to three days, and honestly, cold Brussels sprouts from this recipe aren't bad as a snack the next day.
Ways to Switch It Up
The beauty of this base recipe is how forgiving it is to variations—you can add different toppings or adjust the flavors based on what you have and what you're craving. Each small change shifts the entire personality of the dish without losing what makes it special.
- Toss in toasted chopped pecans or walnuts before serving for crunch and nuttiness.
- Try maple syrup instead of honey for a richer, deeper sweetness that works especially well in fall.
- Add a small pinch of chili flakes or cayenne for subtle heat that plays beautifully against the glaze.
Save These roasted Brussels sprouts have a way of turning skeptics into believers, and they've become the side dish I reach for when I want to feel confident about what I'm putting on the table. They're the kind of food that reminds you that simple ingredients treated with intention can become something people actually want to eat.
Questions & Answers
- → How do I ensure Brussels sprouts caramelize evenly?
Cutting the sprouts in half and placing them cut side down on the baking sheet helps achieve even caramelization and a crispy texture.
- → Can I substitute the honey in the glaze?
Yes, maple syrup can be used as a vegan alternative to honey without compromising sweetness or texture.
- → What temperature is best for roasting Brussels sprouts?
Roasting at 425°F (220°C) allows the sprouts to caramelize nicely while becoming tender inside.
- → Are there any suggested garnishes to enhance flavor?
Fresh chopped parsley adds a bright finish, and toasted nuts like pecans or walnuts can add crunch and depth.
- → How can I add a spicy kick to this dish?
Sprinkling a small amount of chili flakes before roasting adds mild heat without overpowering the glaze.
- → Is this dish suitable for gluten-free diets?
Yes, the ingredients are naturally gluten-free but double-check mustard labels to avoid additives containing gluten.