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!
More Roasted Vegetables You’ll Love:
- Roasted Fennel from Simply Recipes
- Garlic Parmesan Roasted Green Beans from That Skinny Chick Can Bake
- Shrimp, Avocado and Roasted Corn Salad from Gimme Some Oven
- Roasted Autumn Vegetables from That Skinny Chick Can Bake
- Garlic Butter Roasted Carrots from Diethood
- Roasted Creole Edamame from That Skinny Chick Can Bake
- Perfect Roasted Broccoli from A Spicy Perspective
Healthy Green Foods for St. Patrick’s Day
Healthy Green Main Meals
- Easy Broccoli Soup with Spicy Roasted Chickpeas by Sunday Supper Movement
- Kale and Brussels Sprout Frittata by Pies and Plots
- Roasted Cabbage Steaks by Recipes Food and Cooking
- Salmon with Pesto and Potatoes by Cooking Chat
- Spinach and Artichoke Dip Flatbreads by A Kitchen Hoor’s Adventures
- Winter Minestrone with Turnips, Potatoes, and Kale by Wholistic Woman
Super Green Side Dishes
- Catalan-Style Sauteed Swiss Chard by Caroline’s Cooking
- Honey Mustard Roasted Brussels Sprouts by That Skinny Chick Can Bake
- Oven-Roasted Fiddleheads with Capers and Lemon by From the Bookshelf
- Zucchini and Herb Salad with Tomato Vinaigrette by Hot Eats and Cool Reads
Honey Mustard Roasted Brussels Sprouts
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Side Dish, Vegetables
- Method: Roasted
- Cuisine: American
- 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.
- Calories: 143kcal
- Sugar: 5g
- Sodium: 240mg
- Fat: 10g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0
The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.