Unlike my other favorite Brussels sprouts recipes, these 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
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!
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 make 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 them 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!
Roasted Vegetables You’ll Love:
- Roasted Fennel from Simply Recipes
- Perfect Roasted Broccoli from A Spicy Perspective
- Garlic Parmesan Roasted Green Beans
- Roasted Autumn Vegetables
- Roasted Creole Edamame
- Roasted Fall Vegetable Salad
- Roasted Asparagus
- Arugula Salad with Roasted Butternut Squash
- More Side Dishes
- 2 pounds Brussels Sprouts
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 1/2 tablespoons good quality balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 cup olive oil
Preheat oven to 425 degrees. Line sheet pan with non-stick foil if desired, and set aside.
Trim Brussels sprouts and cut in half. Add to a bowl and toss with oil, salt and pepper. Spread on prepared pan.
Roast for about 20 minutes (could take more or less time depending on their size) or until tender, shaking the pan a couple times during the cooking process.
Make the vinaigrette by whisking together the vinegar, mustard, honey and salt. Slowly add the olive oil while whisking constantly. Pour over the warm Brussels sprouts and toss to combine. Taste for seasoning and add more salt and pepper to taste.
Amount Per Serving: Calories: 143 Total Fat: 10g Saturated Fat: 1g Trans Fat: 0g Cholesterol: 0mg Sodium: 240mg Carbohydrates: 13g Fiber: 4g Sugar: 5g Protein: 4g