Honey Mustard Brussels Sprouts

# What You’ll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tablespoons olive oil

03 - 2 tablespoons honey

04 - 1 ½ tablespoons Dijon mustard

05 - 1 tablespoon whole-grain mustard

06 - ½ teaspoon garlic powder

07 - 1 tablespoon apple cider vinegar

08 - ½ teaspoon salt

09 - ¼ teaspoon black pepper

→ Optional Garnish

10 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, whisk together olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper until smooth.

03 - Add the Brussels sprouts to the bowl and toss to evenly coat with the glaze.

04 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet to encourage caramelization.

05 - Roast for 20 to 25 minutes, flipping halfway through, until the sprouts are golden brown and tender.

06 - Transfer to a serving dish and sprinkle with fresh parsley if desired. Serve immediately.

# Expert Hints:

01 -

These sprouts actually taste like something you'd want to eat, not like you're being virtuous.
The glaze hits that perfect sweet-and-tangy balance that makes people ask for seconds.
You can throw everything together in one bowl, no fussing, and still look like you know what you're doing in the kitchen.

02 -

Don't crowd the pan or they'll steam instead of roast—single layer only, even if it means using two sheets.
Flipping halfway through isn't optional if you want that crispy-edged magic on both sides.

03 -