Honey Mustard Brussels Sprouts Recipe

Deeply roasted Brussels sprouts are one of my favorite side dishes. It’s a technique I’ve been experimenting with for years—trying different oven temperatures, playing around with seasonings, and so on. To me, the perfect Brussels sprout is charred on the outside, has some bite on the inside, and is coated in something super flavorful.

Brussels sprouts are naturally a bit bitter, so pairing them with sweet and tangy flavors works particularly well. My usual go-to glaze is a mixture of mustard, balsamic vinegar, and maple syrup or honey.

While roasting Brussels sprouts for dinner on a recent weeknight, I was feeling a bit lazy and didn’t want to deal with measuring out a handful of different ingredients for the sauce. I spotted a bottle of honey mustard in the back of my fridge and decided to give that a go instead. 

Honey mustard is sweet, pungent, and best of all, premixed. The honey mustard roasted Brussels sprouts turned out perfectly seasoned and beautifully caramelized. 

What Kind of Honey Mustard To Use

I used basic French’s Honey Mustard for this dish, though honey Dijon would also be fabulous here. Be careful not to use “honey mustard dressing,” as it will have a thinner texture and more vinegar than you’ll likely want.

If you don’t have a jar of honey mustard on hand, simply mix up basic yellow, brown, or Dijon mustard with honey, using roughly a 2 to 1 ratio of mustard to honey. Or get even fancier with this homemade version. To make it vegan, substitute maple syrup for the honey.

How To Make My Honey Mustard Brussels Sprouts

For 3 to 4 servings, you’ll need:

• 1 pound Brussels sprouts
• 1 1/2 tablespoons extra-virgin olive oil
• Generous pinch of salt
• Freshly ground black pepper, to taste
• 2 tablespoons honey mustard

Preheat the oven to 425°F. Wash the Brussels sprouts in a colander under running water, tossing them with your hands as you go. Turn them out onto a clean kitchen towel and pat completely dry (eliminating excess moisture will help you achieve the crispiest results). Trim the ends of the sprouts. If you see any yellow or bruised outer leaves, pull them off and discard. 

Cut in half lengthwise and place on a large rimmed baking sheet. If any sprouts are especially big, cut them into quarters so they’re bite-size. If any big leaves fall off in the process, add them to the baking sheet as well.

Drizzle the oil over the sprouts and sprinkle them with salt and pepper. Toss with your hands to coat evenly, then arrange in a single layer. Roast until the Brussels sprouts are nicely browned and have crispy outer leaves, 18 to 22 minutes, tossing once after the first 15 minutes.

Add the honey mustard to a large bowl, then add the roasted Brussels sprouts. Toss with a rubber spatula to evenly coat, then return them to the baking sheet. Rearrange the sprouts into a single layer and return the baking sheet to the oven. Roast just until the honey mustard is mostly dry and a bit caramelized, about 3 minutes. Serve warm.