Roasted Honey Mustard Brussels Sprouts are cooked until tender and crispy then toasted in a tangy honey mustard sauce. This is a tasty low-carb, healthy recipe.
These Brussels sprouts pair nicely with any main dish.
ROASTED HONEY MUSTARD BRUSSELS SPROUTS
I’ll be honest, we didn’t have Brussels sprouts when I was growing up. They just were never a vegetable Mother made. If she had, I’m sure I’d be like the 99% of other kids and wouldn’t have liked them.
I was on a blog trip the first time I tried Brussels sprouts. In a room full of foodies, I simply could not turn them down. Surprisingly I liked them. Ever since then, I’ve loved Brussels sprouts and have several recipes on this site for you.
BRUSSELS SPROUTS ARE GOOD FOR YOU!
Cruciferous veggies like Brussels sprouts may help protect against cancers of the stomach, lungs, kidney, breast, bladder, and prostate. Crunchy veggies like Brussels sprouts may also help you stave off other health issues, such as high blood pressure, high cholesterol, heart disease, and diabetes.
They are an excellent source of protein as well as vitamin C and vitamin K while containing few calories.
ROASTED HONEY MUSTARD BRUSSELS SPROUTS INGREDIENTS
- Brussel sprouts. Of course.
- Oil. A good quality olive oil.
- Salt and pepper. Feel free to add garlic powder or onion powder too!
- Whole grain mustard. I much prefer whole grain mustard. It’s tangy, zingy, and so flavorful. I’m not a yellow mustard fan, but whole grain is completely different. However, you can use Dijon mustard for a milder flavor.
- Honey. Adds a slight sweetness. You can change it up by using maple syrup or agave.
- Balsamic vinegar. I tried this recipe with and without balsamic and it’s truly better with it.
If you haven’t tried roasting Brussel sprouts, give it a try. I would never eat boiled Brussels sprouts, but roasting brings out the best in them and really any vegetable. (I’m not a fan of beets but roasted beets are delish!)
You can also get crispy Brussels sprouts cooking them in a hot skillet on the stovetop. However, I find it takes more oil stovetop and you need to babysit them more. Roasting in the oven is hands-off once you get them in there.
MORE TO LOVE
- Hot Honey Brussels Sprouts
- Kentucky Bourbon Braised Bacon Brussel Sprouts
- Caramelized Shaved Brussels Sprouts
- Toasted Pecan Brie Brussels Sprout Bites
- Roasted Winter Vegetable and Pesto Quinoa Bowl
- Roasted Vegetables with Dip
- Vegan Bolognese
Roasted Honey Mustard Brussels Sprouts
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- 1.5 - 2 pounds Brussels sprouts
- 1 tablespoon olive oil
- ¼ teaspoons salt
- ¼ teaspoon ground black pepper
- 2 tablespoons whole grain mustard or Dijon
- 2 tablespoons honey or maple syrup or agave
- 1 tablespoon balsamic vinegar
- Preheat oven to 425 degrees. Line a rimmed sheet pan with parchment paper or foil.
- Wash Brussels sprouts and dry them. Slice them in half.
- Toss with olive oil, salt, and pepper. Place sprouts cut side down on the baking sheet.
- Roast for 20 to 25 minutes. They're ready with fork-tender and crispy on the outside.
- Whisk together honey, mustard, and vinegar. Pour over the Brussels while they're still hot and gently toss to coat.
- Serve immediately.