Honey Mustard Glazed Brussels (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 - 1½ 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

# Method:

01 - Heat 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 Brussels sprouts to the bowl and toss thoroughly to ensure even coating with the glaze.
04 - Spread the coated Brussels sprouts in a single layer on the prepared baking sheet, placing cut sides down for optimal caramelization.
05 - Roast in the oven for 20 to 25 minutes, flipping halfway through, until golden brown and caramelized.
06 - Transfer to a serving dish, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • The glaze caramelizes into a glossy coat that tastes nothing like health food, more like a side dish people actually request.
  • It comes together in under 40 minutes with ingredients most kitchens already have hiding in the back.
  • Brussels sprouts stop being that thing you tolerate and become something you genuinely crave.
02 -
  • Don't crowd the pan or pile the sprouts on top of each other; they'll steam instead of caramelize, and you'll end up with soft, bland vegetables instead of the crispy-edged magic you're going for.
  • The glaze thickens slightly as it cools, so if it looks thin right out of the oven, give it a minute and it'll become more luxurious.
03 -
  • Don't skip the cut-side-down placement on the first half of roasting; this creates the caramelization that makes the whole dish sing.
  • If your oven runs hot or cold, start checking at 20 minutes instead of waiting the full 25; Brussels sprouts size varies and so do ovens.
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