Honey Mustard Brussels Sprouts (Printable)

Caramelized Brussels sprouts coated in a sweet, tangy honey mustard glaze for a flavorful side.

# Ingredient List:

→ 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 - 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 thoroughly until evenly coated with the glaze.
04 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet to enhance caramelization.
05 - Roast for 20 to 25 minutes, flipping halfway through, until golden and caramelized.
06 - Transfer to a serving dish, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Tips:

01 -
  • Caramelization turns Brussels sprouts into something almost candy-like, completely unexpected if you've only known them steamed.
  • The glaze balances honey's sweetness against mustard's sharp kick, creating a flavor that feels both comforting and sophisticated.
  • Ready in 35 minutes with minimal hands-on time, making it perfect for weeknights when you want something that tastes like you tried harder than you did.
02 -
  • Don't crowd the pan or skip the parchment paper; overcrowding creates steam instead of caramelization, and parchment prevents the glaze from burning onto bare metal.
  • Flipping halfway through feels tedious until you see how it changes the texture—suddenly both sides are crispy, and you understand why it matters.
  • The glaze thickens slightly as it roasts; this is normal and creates a light crust that makes the contrast between crispy outside and tender inside absolutely perfect.
03 -
  • If your oven runs cool, don't hesitate to bump the temperature up by 25 degrees; browning is essential, and an oven thermometer will tell you the truth about your appliance.
  • Make the glaze the night before and store it in the refrigerator—it actually develops more flavor as it sits, and you'll have less to do on cooking day.
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