Honey Mustard Roasted Brussels Sprouts #SundaySupper

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 in white bowl

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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 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!

Honey Mustard Roasted Brussels Sprouts in bowl

More Roasted Vegetables You’ll Love:


Healthy Green Foods for St. Patrick’s Day

Healthy Green Main Meals

Super Green Side Dishes


Honey Mustard Roasted Brussels Sprouts

Honey Mustard Roasted Brussels Sprouts in white bowl


  • Author: Liz Berg
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 8
  • Cuisine: Side Dish, Vegetables


Brussels Sprouts:

  • 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.

Serve hot.




  • Calories: 143kcal
  • Sugar: 5g
  • Sodium: 240mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 13g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 0

Honey Mustard Roasted Brussels Sprouts pin collage

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.


  1. Well, I can’t persuade my husband to eat brussels sprouts..he did eat some when I shredded them very finely because he didn’t recognize them. I am a loyal fan of all sorts of veggies. This looks very yummy and healthy!

  2. I’ll have Bill’s! I’m a big fan of ‘sprouts, love the honey mustard addition:@)

  3. i have everything to make these and will give them a go for sure. I eat brussels almost twice a week at lunch. Its actually part of my cabbage diet! thanks liz!

  4. Yum, these look good! Reminds me I am due to make Brussels sprouts again soon!

  5. I absolutely love Brussels, especially when they are perfectly browned like these. My dad would not eat them either until I told him they are basically little cabbages.

  6. I wish we roasted brussels sprouts when I was growing up. I’d definitely eat more of them if we had. They taste so good!

  7. I like sprouts and I know I’d love these!! Great flavours.

  8. These roasted Brussels sprouts sound yummy. I really like the honey mustard vinaigrette that you tossed these Brussel sprouts in after they are roasted.

  9. Lizzy I love brussel sprouts and these looks wonderful!!

  10. Like the idea of the glaze after roasting – must give it a try!

  11. This looks delicious. For some reason, there is no vegetable I fear more 🙂

  12. What a beautiful, yet simple dish, it would definitely class-up the Easter table! We love roasted veggies, particularly brussels sprouts, they are so delicious. I can just imagine how tasty they are with the vinaigrette tossed on them after roasting!

  13. I so want to try this!

  14. This sounds so incredibly good. We love Brussel sprouts so I’m always looking for new recipes. Can’t wait to try yours!

  15. You know how to make brussels sprouts look good, Liz! That little bit of sweetness – yum!!

  16. Lizzie, you’re making me want to try Brussels Sprouts again! These look delicious!

  17. Ben|Havocinthekitchen says:

    I’m a huge fan of Brussels sprouts, and I’ve tried quite a lot of ideas. Certainly, honey/maple and mustard touch is one of my favorite. Normally I caramelize sprouts in honey, but I do like the idea of vinaigrette too. Nicely done!

  18. My hubby is in the canned peas category as well, but hopefully he’d give these a try.


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