Honey Mustard Brussels Sprouts (Printable Version)

Caramelized Brussels sprouts with a sweet and tangy honey-mustard glaze, a delightful 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

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper until smooth.
03 - Add the Brussels sprouts to the bowl and toss until evenly coated with the glaze.
04 - Spread the Brussels sprouts in a single layer on the prepared baking sheet, cut side down for optimal caramelization.
05 - Roast in the preheated oven 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.

# Additional Tips::

01 -
  • The honey-mustard glaze gets sticky and deep in the oven, turning simple Brussels sprouts into something people actually ask for.
  • Ready in 35 minutes total, which means you can pull off an impressive side dish on a regular weeknight without stress.
  • Naturally vegetarian and gluten-free, so it works for almost any table without feeling like an afterthought.
02 -
  • Don't stir them constantly—that's how you end up with steam instead of caramelization; the flat side needs time to touch the heat and turn golden.
  • The glaze will look thin before roasting but thickens as the honey caramelizes, so trust the process and don't add extra honey thinking it needs more.
03 -
  • Mix the glaze the night before if you want less to do when you're cooking; it sits in the fridge beautifully and actually tastes better as the flavors get to know each other.
  • If your oven runs hot, watch them after 15 minutes so they don't char, and if it runs cool, give them the full 25 and don't rush—low and slow won't work here.
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