Roasted Honey Mustard Brussels Sprouts
on Jan 26, 2024
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Tender, with a burnished caramelized exterior, these Brussels sprouts couldn't be easier to make, but taste like something you'd order in a restaurant.
The idea of too many roasted Brussels sprouts recipes is pretty foreign to me. I’ll never tire of them simply roasted with some olive oil, salt, and pepper, maybe a hint of Parmesan or a drizzle of balsamic, or sautéed in a pan, but I’m always looking for a new take on the matter.
In this recipe, most of the honey mustard sauce is tossed with the Brussels sprouts as a kind of marinade before roasting, and a bit is saved for after they come out of the oven. This allows for the sauce to caramelize while roasting (thanks to the honey), and a final toss in the remaining sauce gives the Brussels a flavorful glaze. I love these Brussels sprouts as a side for an easy weeknight dinner with some Lemon Garlic Chicken Thighs or Crispy-Skinned Salmon. It’s perfectly warming for a winter night, but also think about adding them to your Thanksgiving table!
Table of Contents
Roasted Honey Mustard Brussels Sprouts: Tender, with a burnished caramelized exterior, these Brussels sprouts couldn’t be easier to make, but taste like something you’d order in a restaurant.
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Roasted Honey Mustard Brussels Sprout Ingredients
Only a few ingredients are required for this honey mustard Brussels Sprouts recipe.
- Olive oil
- Dijon mustard – The spicy flavor of the mustard helps balance the earthiness of the sprouts. Use the grainy kind for the best flavor and texture.
- Honey – The natural sugar in the honey caramelizes in the oven, leaving these Brussels sprouts with a complex flavor and sticky caramel texture.
- Mayonnaise – The small amount of mayo adds a bit of creaminess and also promotes nice browning as they cook. Keep in mind mayonnaise is basically a blend of eggs and oil, so it adds a bit of richness and caramelization.
- Brussels sprouts – If your Brussels sprouts are smallish, you can just cut them in half (after trimming off the bottom), but if they are larger, you may want to cut them into quarters.
- Dried cherries or cranberries – The dried cherries are optional; you know if your people think dried fruit in their veggies is a good thing or not. I think it’s a very good thing, but my kids beg to differ. And the fact that they have become Brussels sprouts fans (sporadically) is so happy-making that I’m willing to give in on the dried fruit issue.
How to Make Roasted Honey Mustard Brussels Sprouts
- Trim the sprouts: Trim the Brussels sprouts and halve or quarter them, depending on size.
- Dress the sprouts: Combine the olive oil, mustard, honey, mayonnaise, salt, and pepper. Set aside 3 tablespoons for coating the vegetables after they roast. Add the Brussels sprouts to the remaining honey mustard mixture and toss.
- Roast: Transfer to the baking sheet and roast at 400 degrees for about 25 to 30 minutes until browned and tender.
- Finish and serve: Remove from the oven and drizzle over the remaining honey mustard mixture. Add the dried cherries, if using, and toss. Transfer to a serving bowl and serve hot or warm.
Tips
- Think about using hot honey in place of regular honey.
- Try using maple syrup in place of the honey.
- You could use dried cranberries instead of dried cherries if you prefer, which are usually less expensive.
- Make sure you scrape up any of the glaze that has dripped onto the baking sheets and caramelized when you toss the sprouts with the reserved sauce after roasting them. This is the best, most flavorful part!
FAQs
The signature sweet and spicy flavor of honey mustard goes perfectly with earthy and savory ingredients like Brussels sprouts and green beans. For a more fresh alternative with the same earthy balance, try a honey mustard salad dressing, which is great with lettuce salads. The combo of honey mustard also goes well with neutral or mild-flavored meats like chicken or pork tenderloin.
Brussels sprouts have a strong cabbagy flavor that needs to be balanced by similarly strong flavors, like mustard or chili. Also, the earthiness of the sprouts is really nice when offset by a little bit of sweetness. Honey, maple, or brown sugar are all fantastic on roasted Brussels sprouts. Finally, the cooking method can help make Brussels sprouts taste better. If you roast, sauté, or fry Brussels sprouts, it can smooth out the flavors that some people dislike when they are boiled or steamed.
Brussels sprouts and cabbage are actually different cultivars of the same plant species, which is the brassica oleracea. However, they still have slightly different nutritional profiles. According to LiveStrong, Brussels sprouts have a higher content of potassium, phosphorous, and vitamins A, C, and K than cabbage. If you’re looking to maximize your nutrient intake, Brussels sprouts are the one for you!
What to Serve With Honey Mustard Brussels Sprouts
More Brussels Sprouts Recipes
- Brussels Sprouts, Pecorino, and Apple Salad
- 4-Ingredient Slow Cooker Maple-Dijon Brussels Sprouts
- Balsamic-Glazed Shredded Brussels Sprouts with Bacon
- Kung Pao Brussels Sprouts
Also, see How to Cook Brussels Sprouts!
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Roasted Honey Mustard Brussels Sprouts
Ingredients
Instructions
- Preheat the oven to 400 F. Line a rimmed baking sheet with parchment or foil.
- Trim the Brussels sprouts and halve them lengthwise through the root.
- In a large bowl, combine the olive oil, mustard, honey, mayonnaise, salt, and pepper. Remove about 3 tablespoons of the mixture and set aside.
- Add the Brussels sprouts to the bowl with the remaining honey mustard mixture and toss to coat well. Transfer to the baking sheet and roast for about 25 to 30 minutes until browned and tender.
- Remove from the oven and drizzle over the remaining honey mustard mixture. Add the dried cherries if using, and use a spoon to combine well so that the Brussels sprouts are coated with the sauce and definitely scrape up any of the glaze that has dripped onto the baking sheets and caramelized. Transfer to a serving bowl and serve hot or warm.
Notes
- Think about using hot honey in place of regular honey.
- Try using maple syrup in place of the honey.
- You could use dried cranberries instead of the dried cherries, if you prefer, which are usually less expensive.
- Make sure you scrape up any of the glaze that has dripped onto the baking sheets and caramelized when yu toss the brussels with the reserved sauce after roasting them. This is the best, most flavorful part!
My husband loves to eat Brussels sprouts. I have never been a big fan of them, until now. I’ve always made them with balsamic glaze and was looking to try something new. I came across this recipe. Oh my goodness, it is so delicious! I couldn’t stop eating them lol! My picky kids even liked them. Definitely going to be making this recipe more!!