Roasted Honey Mustard Brussels Sprouts
Halved Brussels sprouts tossed with olive oil, salt, and pepper, then roasted until crispy and tender. A warm glaze of whole grain mustard, honey, and balsamic vinegar coats them fresh from the oven for a simple side with bright, tangy-sweet flavor.
Ingredients
- 1 ½ pounds Brussels sprouts, halved
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons whole grain mustardDijon mustard1:1condiment
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- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
Instructions
- 1
Preheat oven to 425 degrees.
- 2
Line a rimmed sheet pan with parchment paper or foil.
- 3
Wash and dry Brussels sprouts, then slice them in half.
- 4
Toss with olive oil, salt, and pepper.
- 5
Place sprouts cut side down on the baking sheet.
- 6
Roast until fork-tender and crispy on the outside, about 20 to 25 minutes.
- 7
Whisk together honey, mustard, and vinegar.
- 8
Pour glaze over hot Brussels sprouts and gently toss to coat.
- 9
Serve immediately.
Tips
Cut Brussels sprouts to similar size for even roasting.
Place cut side down to develop a caramelized, crispy exterior.
Toss while glaze is hot so it adheres better.
Good to Know
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350-degree oven.
Wash, dry, and halve Brussels sprouts up to 1 day ahead. Store in the refrigerator in a damp towel. Prepare the glaze just before roasting.
Serve warm as a side dish. Pairs well with roasted chicken, pork, or fish.
Common Mistakes
Do not skip drying the Brussels sprouts to avoid excess moisture, which prevents crisping.
Do not crowd the pan to ensure even browning and crispness.
Do not toss the glaze until the sprouts have cooled slightly to avoid it sliding off.