Save I discovered the magic of roasted Brussels sprouts by accident one fall evening when I had half a pound sitting in my crisper drawer and absolutely no plan for dinner. My roommate had left behind a bottle of good honey and some Dijon mustard, and I thought, why not throw them together? Twenty-five minutes later, the whole apartment smelled like caramelized sweetness with this tangy bite underneath, and I couldn't stop eating them straight off the pan.
My neighbor brought a friend to a dinner party once and she was skeptical about the Brussels sprouts—I could see it in her face. But after the first bite, she got quiet for a moment, then asked if I'd made them myself. There's something satisfying about converting a vegetable skeptic with nothing but heat, honey, and mustard.
Ingredients
- Brussels sprouts, 1 lb trimmed and halved: The flat cut side gets those beautiful golden edges when they hit the heat, which is where all the flavor happens.
- Olive oil, 2 tbsp: This carries the glaze and helps everything brown evenly, so don't skimp or substitute.
- Honey, 2 tbsp: Use real honey if you can—it caramelizes differently than the squeeze bottle stuff and tastes warmer.
- Dijon mustard, 1½ tbsp: The sharp one that keeps the glaze from being too sweet and one-dimensional.
- Whole-grain mustard, 1 tbsp: Those little seeds add texture and a slightly different mustard note that makes people try to guess what the flavor is.
- Garlic powder, ½ tsp: A small amount that just whispers in the background, enhancing everything without announcing itself.
- Apple cider vinegar, 1 tbsp: This is the secret keeper that makes the glaze pop and keeps it from being cloyingly sweet.
- Salt and black pepper, ½ tsp and ¼ tsp: Season thoughtfully—you can always add more but you can't take it back.
- Fresh parsley, 2 tbsp chopped (optional): A bright finish that isn't strictly necessary but adds a fresh note if you're serving them at a dinner table.
Instructions
- Heat your oven and prep your pan:
- Set the oven to 425°F and line a baking sheet with parchment paper so cleanup becomes someone else's problem.
- Build your glaze:
- Whisk together the oil, honey, both mustards, garlic powder, vinegar, salt, and pepper in a large bowl until it looks smooth and emulsified. Taste a tiny bit on your finger—it should make your mouth water a little.
- Coat the sprouts:
- Add the halved Brussels sprouts to the glaze and toss them until every piece gets a good coating. This is more satisfying than it has any right to be.
- Arrange and roast:
- Spread them cut-side down on the baking sheet—this flat surface is what gets those caramelized, almost crispy edges. Roast for 20 to 25 minutes, flipping halfway through, until they're golden and the cut sides are dark and crunchy.
- Finish and serve:
- Transfer to a serving dish while they're still warm, sprinkle with parsley if you're feeling fancy, and serve right away before anyone has time to overthink it.
Save I made these for my mom's birthday dinner last spring, and my dad, who claims to hate Brussels sprouts, ate half the pan before anyone else got seconds. He never said it out loud, but I saw him looking at the empty dish with a genuine expression of regret.
The Secret to Perfect Caramelization
The difference between limp roasted Brussels sprouts and the addictive kind comes down to two things: heat and patience. A 425-degree oven is hot enough to actually brown the outside while keeping the inside tender, and those 20 to 25 minutes shouldn't feel rushed. I used to peek constantly, worried they'd burn, until I realized that some darkness is exactly what you want—that's where the flavor is.
Playing with the Glaze
The beauty of this recipe is that the base is flexible without falling apart. I've added a pinch of smoked paprika for depth, swapped maple syrup for honey when I was making it for vegan friends, and even stirred in crispy chopped bacon at the very end for my brother. The honey-mustard foundation is strong enough to handle variations without losing its identity.
Make It Your Own
These sprouts are humble enough to disappear into a weeknight dinner alongside roasted chicken, but they shine bright enough to hold their own on a holiday table.
- Toast some chopped pecans or walnuts and scatter them on top just before serving for unexpected crunch.
- A tiny sprinkle of chili flakes or red pepper adds warmth if you want a little heat cutting through the sweetness.
- Make the glaze ahead of time and store it in the fridge—the flavors actually get better after a day.
Save These Honey Mustard Glazed Brussels Sprouts have quietly become one of those dishes people text me asking for the recipe to. It turns out that sometimes the simplest combinations—heat, sweet, tangy, and a little patience—are the ones worth remembering.
Recipe Questions & Answers
- → How do I achieve caramelized Brussels sprouts?
Roast the sprouts cut side down on a hot baking sheet to promote browning and caramelization.
- → Can I substitute honey in the glaze?
Yes, maple syrup works well as a vegan alternative without compromising the glaze's sweetness.
- → What gives the glaze its tangy flavor?
The combination of Dijon and whole-grain mustards along with apple cider vinegar provides a balanced tang.
- → How can I add extra crunch to this dish?
Sprinkle toasted chopped pecans or walnuts over the Brussels sprouts before serving.
- → Is this dish gluten-free?
Yes, but ensure all mustard varieties used are gluten-free by checking their labels.