These tasty Honey Mustard Roasted Brussels Sprouts are tossed in a honey mustard balsamic vinaigrette after cooking. This allowed for roasting at a high heat without worrying about the honey burning before the veggies were tender.

Honey Mustard Roasted Brussels Sprouts in white bowl

Honey Mustard Roasted Brussels Sprouts

Even these honey mustard roasted Brussels sprouts didn’t impress the hubby. Picky with a capital P, I was shocked when he confessed he now loves my roasted cauliflower.

I was hoping this roasted version would convert him to Team Brussels Sprouts, but alas, no go. But the consolation is that I get the whole batch for myself. No complaints about that!

Honey Mustard Roasted Brussels Sprouts on small plate

Roasted Vegetables

Drizzling vegetables with a little olive oil, salt and pepper and roasting them on a sheet pan brings out their natural sweetness. As they cook and become tender, the sugars caramelize and make for an irresistible side dish. Plus adding some honey in the mix makes these roasted Brussels sprouts about as addicting as candy!

But if you roast them too long, they’ll become soft and mushy, and nobody wants that. Well, the hubby is a fan of canned peas, so he may be the exception! Sigh. Just note that the roasting time will vary depending on the size of your vegetables. Give these honey mustard roasted Brussels sprouts a poke with a fork or knife 5 minutes before you think they might be done—in case they are done and you need to pull them out of the oven!

Honey Mustard Roasted Brussels Sprouts in bowl

Roasted Vegetables You’ll Love:


Honey Mustard Roasted Brussels Sprouts in white bowl

Honey Mustard Roasted Brussels Sprouts Recipe

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Yield 8

Roasted Brussels sprouts tossed in a yummy honey mustard vinaigrette!


Brussels Sprouts:

  • 2 pounds Brussels Sprouts
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper


  • 1 ½ tablespoons good quality balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey
  • ½ teaspoon salt
  • ¼ cup olive oil


  1. Preheat oven to 425 degrees. Line sheet pan with non-stick foil if desired, and set aside.
  2. Trim the Brussels sprouts and cut them in half.
  3. Add to a bowl and toss with oil, salt and pepper. Spread on prepared pan.
  4. Roast for about 20 minutes (could take more or less time depending on their size) or until tender, shaking the pan a couple of times during the cooking process.
  5. Make the vinaigrette by whisking together the vinegar, mustard, honey, and salt. Slowly add the olive oil while whisking constantly.
  6. Pour over the warm Brussels sprouts and toss to combine. Taste for seasoning and add more salt and pepper to taste.
  7. Serve hot.


To check if your Brussels sprouts are done, pierce them with a sharp knife. The knife should go in easily when they're cooked.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 135Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 240mgCarbohydrates: 11gFiber: 3gSugar: 5gProtein: 3g


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