Honey Mustard Brussels Sprouts (Printable)

Caramelized Brussels sprouts coated in a sweet honey-mustard glaze with a hint of garlic and vinegar.

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1.5 tbsp Dijon mustard
05 - 1 tbsp whole-grain mustard
06 - 0.5 tsp garlic powder
07 - 1 tbsp apple cider vinegar
08 - 0.5 tsp salt
09 - 0.25 tsp black pepper

→ Optional Garnish

10 - 2 tbsp fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Whisk olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper in a large bowl until smooth.
03 - Add Brussels sprouts to the bowl and toss thoroughly to coat evenly with the glaze.
04 - Spread Brussels sprouts cut side down in a single layer on the prepared baking sheet to optimize caramelization.
05 - Roast in the preheated oven for 20–25 minutes, flipping halfway through, until the sprouts are golden brown and caramelized.
06 - Transfer to a serving dish, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Suggestions:

01 -
  • The caramelization creates a crispy exterior while the inside stays tender, and the glaze hits that perfect sweet-tangy balance that makes you reach for seconds.
  • Ready in under 40 minutes with minimal hands-on time, and naturally vegetarian and gluten-free without any sacrifice to flavor.
02 -
  • Don't skip the cut-side-down placement during roasting—this is where the real caramelization magic happens, and it transforms the texture completely.
  • If your glaze looks separated when you first whisk it, that's normal and not a problem, but make sure the honey is fully incorporated so it doesn't pool at the bottom of the bowl.
03 -
  • Don't overcrowd the baking sheet—if Brussels sprouts are piled on top of each other, they steam instead of caramelize, so use two sheets if needed for even browning on all sides.
  • If your Brussels sprouts are larger than an inch and a half, quarter them instead of halving to ensure they cook through in the time given without burning the outsides.
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