Pin It My grandmother kept a mason jar of whole-grain mustard in her fridge that she'd reach for whenever we needed something with character. One afternoon while trying to use up Brussels sprouts that were getting soft, I found myself whisking that mustard with honey, and the smell alone convinced me this might be the thing that would finally make my kid eat these little green things. Twenty-five minutes later, caramelized edges and all, it worked.
I made this for a potluck where someone was bringing traditional green bean casserole, and I honestly expected these sprouts to sit there looking pretty while everything else disappeared. Instead, people kept coming back, asking what I'd done to make them taste like this, and I had to admit it was mostly just honey and mustard doing the heavy lifting.
Ingredients
- Brussels sprouts, trimmed and halved: Look for ones that feel firm, not soft, and cut them evenly so they roast at the same speed and get golden brown together.
- Olive oil: This carries the glaze and helps the sprouts get crispy and caramelized on the cut sides.
- Honey: Brings the sweetness that balances the mustard's sharp edge, and it's what helps everything caramelize beautifully.
- Dijon mustard: The sophisticated backbone of the glaze with a smooth, tangy depth.
- Whole-grain mustard: Adds texture and a slightly earthier flavor that keeps the glaze from tasting one-dimensional.
- Garlic powder: A little umami boost that makes the whole dish feel more savory and complete.
- Apple cider vinegar: Cuts through the sweetness and keeps the glaze from being cloying or heavy.
- Salt and black pepper: Season thoughtfully, tasting as you go since mustard already brings saltiness.
- Fresh parsley: Optional but worth it for color and a fresh note that brightens the plate.
Instructions
- Get your oven ready:
- Preheat to 425°F and line a baking sheet with parchment paper so cleanup is nearly effortless and nothing sticks.
- Build the glaze:
- Whisk together the oil, honey, both mustards, garlic powder, vinegar, salt, and pepper in a bowl until it's smooth and uniform. You want no lumps of mustard hiding in corners.
- Coat the sprouts:
- Toss your halved Brussels sprouts in the glaze until every piece gets covered, making sure none are left bare or dry looking.
- Arrange for caramelization:
- Spread them cut side down on the prepared sheet in a single layer, which lets the flat sides kiss the hot pan and turn golden brown and crispy.
- Roast until they're perfect:
- Roast for 20 to 25 minutes, flipping halfway so both sides get their turn to caramelize, until the edges are deeply golden and the insides are fork-tender.
- Finish and serve:
- Transfer to a serving dish and scatter parsley over top if you're using it, then serve right away while everything is still warm and has that textural contrast between crispy edges and tender insides.
Pin It These Brussels sprouts have quietly become the thing people ask me to bring to dinners, which still surprises me because I spent years thinking no one actually enjoyed them. Now I see them disappear, and I realize sometimes the right combination of flavors just needs a warm oven to become something worth looking forward to.
Why the Glaze Makes All the Difference
The magic here isn't a secret ingredient or a complicated technique. It's the balance between honey's sweetness, the mustards' tanginess, and vinegar's brightness all happening at once. When these flavors hit hot Brussels sprouts, something shifts. The honey caramelizes with the natural sugars in the sprouts, creating depth and complexity that you'd never get if you just roasted them with salt and oil alone.
Timing and Temperature Matter
The oven temperature of 425°F is hot enough to get real caramelization going without burning the glaze before the insides get tender. If you go much hotter, the outside chars before the sprout cooks through. Lower temperatures take forever and don't give you that crispy, browned edge that makes these special.
Ways to Make This Your Own
This base recipe is forgiving and flexible. You can swap maple syrup for the honey if you want a more autumnal flavor, or add a pinch of red pepper flakes if you like heat creeping in at the end. Some people toast nuts separately and scatter them over before serving for crunch, which turns a simple side into something more textured and interesting.
- Try adding toasted pecans or walnuts for crunch and richness.
- A tiny pinch of cayenne or chili flakes brings unexpected warmth without overwhelming.
- Maple syrup makes this feel more seasonal and pairs beautifully with fall meals.
Pin It Roasted Brussels sprouts with honey mustard glaze have become one of those dishes I make without thinking twice, confident it'll turn out good. It's the kind of side that stops being invisible on the plate and becomes the reason people came to dinner.
Recipe FAQs
- → How do I achieve caramelized Brussels sprouts?
Roast them cut side down at high heat (425°F/220°C) until edges turn golden brown, usually 20-25 minutes.
- → Can I substitute honey in the glaze?
Yes, maple syrup works as a great vegan alternative, maintaining the glaze's sweetness and texture.
- → What adds tanginess to the glaze?
This comes from the combination of Dijon and whole-grain mustards paired with apple cider vinegar.
- → How can I add crunch to the dish?
Sprinkle toasted chopped pecans or walnuts just before serving to add texture and flavor.
- → Is this dish suitable for gluten-free diets?
Yes, but ensure all mustard condiments are verified gluten-free to avoid cross-contamination.
- → Can I add some heat to this dish?
Adding a pinch of chili flakes to the glaze or after roasting can give a mild spicy kick.