Honey Mustard Glazed Brussel Sprouts
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 hit of Parmesan or a drizzle of balsamic, but I’m always looking for a new take on the matter.
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.
Maple Brussel Sprouts
I think a great variation would be to use maple syrup in place of the honey, but the combo of honey and mustard is a classic one, and for good reason. A little bit of sweet , a little bit of heat.
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.
Most of the sauce is tossed with the brussels sprouts as kind of a marinade before roasting, and a bit is saved for tossing with the vegetables after they come out of the oven. This allow for the marinade to really shine to two ways – again with the caramelization in the roasting process, but then the second tossing gives them a shiny coating and another layer of flavor. Use a spoon to stir them up right on the baking sheet, and definitely scrape up any of the glaze that has dripped onto the baking sheets and caramelized.
This is great hot or warm, but also surprisingly delicious at room temperature. 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 god 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. You could use dried cranberries if you prefer, which are usually less expensive.
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.Tweet This
What to Serve with Honey Mustard Brussels Sprouts:
- Garlicky Shrimp and Broccoli with Meyer Lemon
- Orange Salmon With Leeks and Mushrooms
- Beef Tenderloin Roast
- Filet Mignon with Creamy Parmesan Sauce
- Roasted Chicken
- Baked Chicken Legs with Herbs and Lemon
Other 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
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Roasted Honey Mustard Brussels Sprouts
- ¼ cup olive oil
- 3 tablespoons grainy Dijon mustard
- 3 tablespoons honey
- 2 tablespoons mayonnaise
- Kosher salt and freshly ground pepper to taste
- 2 pounds small Brussels sprouts (about 1-inch)
- ¼ cup dried cherries or cranberries (optional)
- 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 and 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.
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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