If you’re looking for a healthy side dish for your weeknight dinner that’s ready in a snap, these Honey Mustard Roasted Brussels Sprouts are for you. A simple, budget-friendly side dish that’s ready in about 20 minutes made with simple ingredients you have on hand.
Brussels sprouts are one of those vegetables that everyone hates as a kid and then comes to love as an adult. We all have childhood memories of Brussels sprouts steaming away on the stove top filling our homes with a terrible smell. That’s what we know of this vegetable until we try them again at a fancy restaurant or maybe at a dinner party. The shift seems to occur when we try Brussels sprouts that have been properly prepared.
Roasted Brussels Sprouts for the win!
Roasting is the way to go when it comes to Brussels sprouts. The roasting process allows the sprouts to become crisp and brings out their naturally earthy and nutty flavor. I love Brussels sprouts because they lend themselves so well to other flavors. Sweet, spicy, salty, sour, and salty – any combination of these flavors seems to work. One of my favorite sauces to combine with them is honey mustard. This sauce is added at the end of the roasting process and creates a sweet and tangy glaze that’s downright addicting. These Honey Mustard Roasted Brussels Sprouts will have everyone singing their praises.
My husband and I grow a garden every summer. While we like to switch what we plant in there up a little each year, there are a few staples that don’t change. Every year we make sure there are plenty of poblano peppers, a few rows of kale and Swiss chard, and a couple of Brussels sprouts. These things start out tiny and by the end of the season, they turn into over-sized alien-looking stalks covered in bulbous sprouts. At the end of the summer, I pull those sprouts off the plant, cut them in half, and then roast them in a flavorful glaze. I can honestly say that this is one vegetable I never tire of. Maybe next year, I should plant a whole separate garden full of sprouts.
How do you make this simple side dish?
For this recipe, simply wash one pound of fresh Brussels sprouts. Cut the bottoms off the sprouts and then cut them into halves or quarters depending on the size of the sprout. Make sure that the sprouts are all relatively the same size to ensure even cooking.
Heat the oven to 400ºF and grab a large baking sheet. Place the Brussels sprouts on the baking sheet and drizzle them with two tablespoons of olive oil. Sprinkle a generous pinch of salt and pepper onto the sprouts and then toss them around making sure they are evenly coated in the oil, salt, and pepper. Some of the outer leaves may fall off when cutting the sprouts in half. If the leaves are not damaged, I like to add them to the pan. They get extra crispy in the oven and add a nice crunch to the finished dish. Place the pan in the oven and bake for 16 minutes. Stir them once or twice to prevent burning.
Don’t skip the honey mustard sauce!
Now let’s talk about the glorious sauce that flavors these Brussels sprouts. It’s a basic honey mustard sauce – much like the one that’s used to flavor salads and grilled chicken. Let me tell you – it’s equally delicious when added to Brussels sprouts. The honey creates a sticky-sweet glaze and the mustard provides a tangy and earthy flavor that complements the nuttiness of the sprouts. It’s so easy to make! Simply add 1/4 cup of grainy Dijon mustard, 2 1/2 tablespoons honey, 2 tablespoons olive oil, 1 tablespoon apple cider vinegar, and a pinch of salt and pepper to a small bowl. Whisk together until completely combined. Feel free to add a little more honey if you like it sweeter or a bit more vinegar if you like it less so. This sauce can be adjusted according to taste.
After the Brussels sprouts have roasted for 15-16 minutes, remove the pan from the oven. They should be slightly caramelized, but not quite finished. Drizzle the honey mustard glaze over the sprouts and toss to coat. You can add as much or as little of the sauce as you like. Return the pan to the oven and bake for an additional two minutes. This will allow the sauce to become thick and sticky and the sprouts to finish cooking.
Remove the pan from the oven once again and place the sprouts in a serving bowl. I love to add some slivered almonds or chopped nuts of any kind for a little extra crunch. There is nothing like the flavor of roasted Brussels sprouts. The edges are crispy and caramelized and they’ve got just the right amount of sweetness. There are times when I’d choose them over a bowl of candy. They are just that tasty and addictive!
Your new favorite budget-friendly side dish recipe!
This recipe makes a great side dish for lunch or dinner. It can be paired with any kind of meat such as chicken or beef for a flavorful and healthy meal. These sprouts are vegetarian so they’re perfect for a vegetarian menu. They’re ready in only 20 minutes so it’s a great option for a weeknight dinner. These Honey Mustard Roasted Brussels Sprouts are not the stinky little cabbages of our childhoods. They are truly something to crave!
- 1 lb Brussels sprouts
- 2 tbsp olive oil
- Generous pinch salt
- Generous pinch pepper
- 1/4 cup grainy Dijon mustard
- 2 1/2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- Pinch salt
- Pinch pepper
- 1/4 cup sliced almonds (optional)
- Heat oven to 400ºF.
- Wash 1 lb of Brussels sprouts and remove any damaged outer leaves.
- Slice the bottoms off of each Brussels sprout. Cut the sprouts into halves or quarters depending on their size. Try to make sure that the sprouts are relatively the same size to ensure even cooking.
- Place the sliced Brussels sprouts and any outer leaves that may have fallen off on a baking sheet. Drizzle the sprouts with 2 tbsp olive oil and sprinkle with a generous pinch of salt and pepper. Toss to coat.
- Place the pan in the oven and bake for 15-16 minutes. Stir once or twice to prevent burning.
- Add 1/4 cup grainy Dijon mustard, 2 1/2 tbsp honey, 2 tbsp olive oil, 1 tbsp apple cider vinegar, and a pinch of salt and pepper in a small bowl. Stir until completely combined.
- Remove the pan after the sprouts have baked for 16 minutes. Drizzle with desired amount of honey mustard sauce and toss to coat. Feel free to use as much or as little of the sauce as you like.
- Return the pan to the oven and bake for an additional 2 minutes. Remove the pan from the oven once again.
- Place the Brussels sprouts in a serving bowl and sprinkle with 1/4 cup slivered almonds or nut of choice (optional).
Home Chef Tip: These Brussels sprouts can be prepared on the grill. Simply place the Brussels sprouts in a large cast iron pan and sauté on the grill for 15-16 minutes. Pour the honey mustard glaze on the sprouts during the last few minutes of cooking time. Toss to coat in the glaze. This gives the Brussels sprouts a nice smoky flavor!
We hope you enjoy this Honey Mustard Roasted Brussels Sprouts recipe from SoFabFood Home Chef, Christine from The Rustic Foodie, as much as we do. If you love this healthy side dish, you can find more like it by visiting our Side Dish Section. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!