Honey Mustard Brussels Sprouts (Printer-Friendly)

Caramelized Brussels sprouts with a sweet, tangy honey-mustard glaze, perfect as a flavorful side dish.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1 ½ tbsp Dijon mustard
05 - 1 tbsp whole-grain mustard
06 - ½ tsp garlic powder
07 - 1 tbsp apple cider vinegar
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Optional Garnish

10 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk together olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper until smooth in a large bowl.
03 - Add the halved Brussels sprouts to the bowl and toss until evenly coated with the glaze.
04 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet.
05 - Roast for 20 to 25 minutes, flipping halfway through, until golden brown and caramelized.
06 - Transfer to a serving dish and sprinkle with fresh parsley if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The glaze caramelizes into this addictive sweet-savory coating that makes even the pickiest eaters ask for seconds.
  • It's ready in under 40 minutes and requires just one baking sheet, which means minimal cleanup and maximum flavor.
  • Works as a weeknight side dish or fancy enough to bring to a potluck without apology.
02 -
  • Don't skip flipping halfway through—one side alone won't caramelize evenly, and you'll miss out on that crucial textural contrast between crispy exterior and tender inside.
  • If your glaze looks separated or broken while it's roasting, stir the pan after the flip to help it re-emulsify and coat everything again.
03 -
  • Make the glaze ahead of time and store it in a jar—you can use it throughout the week on whatever vegetables need livening up, or keep it on hand for spontaneous roasted vegetable dinners.
  • Don't crowd the pan; if your Brussels sprouts overlap, they'll steam instead of roast, so use two baking sheets if needed for a single even layer.
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