Honey Mustard Brussels Sprouts (Printable)

Caramelized Brussels sprouts tossed in a sweet and tangy honey-mustard glaze for a flavorful side.

# What You'll 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

# How to Make It:

01 - Preheat 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 in a large bowl until smooth.
03 - Add Brussels sprouts to the bowl and toss to ensure even coverage with the glaze.
04 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet for optimal caramelization.
05 - Roast for 20 to 25 minutes, turning halfway through, until golden brown and caramelized.
06 - Transfer to serving dish, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • Brussels sprouts transform from bitter to genuinely crave-worthy with hardly any effort.
  • The glaze gives you that restaurant-quality caramelization without fussing over a stove.
  • Comes together in under 40 minutes total, making it perfect for weeknight dinners when you need something that feels special.
02 -
  • Don't skip the flip halfway through, or you'll end up with one side perfectly caramelized and the other side steamed and pale.
  • The mustards add saltiness, so taste before adding extra salt at the end or you might oversalt everything.
  • Cut your sprouts as evenly as possible so they finish roasting at the same time instead of some burning while others stay firm.
03 -
  • Toss the glaze with the sprouts while both are still at room temperature so nothing cooks unevenly in the mixture.
  • If your oven runs hot or cold, start checking at 20 minutes rather than waiting the full 25 so you catch them at peak crispiness.
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