As the weather gets cooler and the holidays approach, roasted Brussels sprouts make for the perfect festive and healthy side dish. Brussels sprouts get a bad rap, but when roasted properly—crispy on the outside and tender on the inside—they’re absolutely delicious. This easy roasted Brussels sprouts recipe tops the sprouts with a sweet and tangy honey mustard glaze, taking this vegetable side to the next level.
Roasting Brussels Sprouts
When roasted under high heat, Brussels sprouts caramelize and their flavors transform. The high heat helps bring out their natural sweetness by caramelizing their sugars. Roasting also gives them an irresistibly crispy, almost fried texture on the outside. To ensure the sprouts caramelize properly, it’s important to trim and halve them first. Trimming the ends allows them to cook more evenly. Halving them through the root exposes more surface area for getting crispy.
For this recipe, start by preheating your oven to 400°F. As the oven heats up, prep the Brussels sprouts by trimming off any loose or discolored outer leaves and cutting off the very ends. Then slice each sprout in half top to bottom. The smaller the sprouts, the quicker they’ll cook, so consider quartering larger sprouts.
Transfer the halved sprouts to a baking sheet and drizzle with 2 Tbsp of olive oil. Toss to coat the sprouts evenly in the oil. This ensures they’ll get crispy and caramelized instead of steaming. Season generously with salt and pepper. Roast for 20-25 minutes, flipping once halfway through, until deeply golden brown and crispy on the edges.
While the Brussels sprouts roast, prepare the glaze. In a small saucepan over medium heat, whisk together 2 Tbsp honey, 1 Tbsp Dijon mustard, 1 Tbsp apple cider vinegar, and 2 minced garlic cloves. Warm through just until combined and poured easily. Remove from heat and stir in an optional 1⁄4 tsp red chili flakes for some heat. You can also use balsamic vinegar instead of apple cider vinegar.
Once the Brussels sprouts are done roasting, transfer them back to the baking sheet. Pour the glaze evenly over the roasted sprouts. Toss gently to coat. Return to the oven for 2-3 more minutes just to allow the glaze to coat and lightly caramelize on the crispy sprouts.
Finally, transfer the glazed roasted Brussels sprouts to a serving dish. Garnish with chopped fresh parsley. The sweet honey and tangy mustard complement the Brussels sprouts perfectly. The garlic, vinegar and optional chili flakes add lots of flavor, too.
These roasted Brussels sprouts make for a simple yet festive and crowd-pleasing holiday side. Their sweet and slightly spicy flavor pairs especially well with rich holiday ham or turkey. They’re also delicious with pork chops or chicken. Crispy roasted Brussels sprouts tossed in this sweet and savory glaze are sure to become your new favorite holiday side dish!
Here are a few variations and serving suggestions for these mustard-glazed Brussels sprouts:
- Use balsamic vinegar instead of apple cider vinegar for the glaze.
- Add 1-2 tsp lemon juice to brighten the glaze.
- Use clover honey or another mild-flavored honey instead of wildflower honey.
- For spicier sprouts, use stone ground or whole-grain Dijon mustard.
- Top with chopped toasted pecans, walnuts or hazelnuts for crunch.
- Toss in a few dried cranberries for a pop of sweetness.
- Serve as part of a hearty holiday meal alongside ham, turkey or pork chops.
- Pair with a simple pan sauce, gravy or cranberry sauce.
- These can be served as an appetizer before dinner or as part of a holiday cheese or charcuterie board.
- To turn this into a full meal, serve the sprouts over wild rice, quinoa, farro or lentils.
- Top with crumbled goat cheese or shaved Parmesan cheese for extra richness.
Roasting Brussels sprouts transforms them from bitter veggies into caramelized, crispy goodness. Take your roasted Brussels sprouts to the next level with this easy sweet and tangy honey mustard glaze. They make for the perfect festive holiday side to impress guests without too much effort. Even Brussels sprouts skeptics will go back for seconds! Enjoy this simple recipe as part of your next healthy holiday meal.
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Roasted Brussels Sprouts with Honey Mustard Glaze
Savor the delightful crunch of these Roasted Brussels Sprouts with a sweet and tangy twist! Perfect for a cozy winter dinner.
- Total Time: 35 minutes
Ingredients
1 lb Brussels sprouts, trimmed and halved
2 tablespoons olive oil
Salt and pepper to taste
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1/4 teaspoon red chili flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven to 400°F (200°C).
In a large mixing bowl, toss Brussels sprouts with olive oil, salt, and pepper.
Spread them out on a baking sheet in a single layer.
Roast for 20-25 minutes or until the Brussels sprouts are golden brown and crispy on the edges.
In a small saucepan, combine honey, Dijon mustard, apple cider vinegar, garlic, and red chili flakes.
Cook over medium heat, stirring continuously, until the mixture is well combined and slightly thickened.
Drizzle the honey mustard glaze over the roasted Brussels sprouts.
Garnish with fresh parsley before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
