Honey Mustard Brussels Sprouts (Printer-friendly)

Caramelized Brussels sprouts coated with a sweet and tangy honey-mustard glaze, perfect as a savory side.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1 ½ tbsp Dijon mustard
05 - 1 tbsp whole-grain mustard
06 - ½ tsp garlic powder
07 - 1 tbsp apple cider vinegar
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Optional Garnish

10 - 2 tbsp fresh parsley, chopped

# How To Make It:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper until smooth.
03 - Add the Brussels sprouts to the bowl and toss until evenly coated with the glaze.
04 - Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down to promote caramelization.
05 - Roast in the preheated oven for 20 to 25 minutes, flipping halfway through, until golden brown and caramelized.
06 - Transfer to a serving dish and sprinkle with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -
  • The glaze caramelizes on the sprouts, creating crispy edges that taste almost like candy but feel completely wholesome.
  • It comes together in under 40 minutes, making it perfect for weeknight dinners when you want something that looks like you tried.
  • The combination of two mustards gives it depth without being spicy or intimidating.
02 -
  • Don't forget to flip them halfway through roasting, or the bottom will caramelize beautifully while the tops stay pale.
  • The glaze will seem thin when you first mix it, but it concentrates and coats the sprouts as they roast, so trust the process and don't add more honey thinking it needs help.
  • Cut the sprouts as evenly as you can so they finish cooking at the same time and you don't end up with some tender and some still firm.
03 -
  • If your Brussels sprouts are particularly large, quarter them instead of halving them so they cook through and caramelize evenly.
  • Make the glaze ahead of time and store it in the fridge—it'll stay fresh for a week and you can just toss it with sprouts whenever you need a quick side.
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