Honey Dijon Roasted Brussels Sprouts

by Kris on November 11, 2011

These roasted brussels sprouts are a variation of my mother’s classic recipe. Growing up my mother never had a problem getting me to eat my veggies. No I wasn’t an angelic child who liked the taste of vegetables, my mum had a secret weapon… Sauce!

If she wanted me to eat broccoli she’d put cheese sauce on top. Potatoes? cover them in ketchup. Even brussels sprouts became one of my favourite dishes. How? Honey mustard glaze.

My tastes have matured with age, so thankfully I don’t need to smother everything in sauce. (I still like to though!) I adapted the honey mustard sauce for this recipe and roasted them to maintain the brussels sprouts’ nutty flavour.

I will definitely make these again, especially for Thanksgiving. Stay tuned for more holiday recipes. Happy Friday!

2 cups brussels sprouts
2 Tbsp. olive oil
1 Tbsp. dijon mustard
1 Tbsp. honey
salt and pepper to tatse

Preheat oven to 400

whisk together olive oil, mustard and honey until well combined.

In a large bowl, toss brussels sprouts in honey mustard mixture.

Spread brussels sprouts evenly on a cast iron skillet or roasting pan. Salt and pepper to taste.

Bake on top rack for 20 minutes. Remove from oven and toss so the brussels sprouts cook evenly. Place back in the oven and roast for an additional 10 minutes.

The outside leaves should be slightly charred and the inside should be tender.

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{ 3 comments… read them below or add one }

liz November 13, 2011 at 10:08 pm

i only learned to [happily] eat brussels sprouts 2 years ago. this recipe looks amazing! i never thought to add honey mustard. a welcome change from just salt and brown butter

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Cookie and Kate November 14, 2011 at 7:28 pm

Awesome! Maybe your mom’s sauce will change my mind about Brussels sprouts. I’m determined to learn to love them!

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Caye Johnson November 28, 2011 at 10:59 pm

I cooked these at the same time I cooked the roasted sweet potatoes. And both took about 5 minutes less than the recipe called. The temperature is the same for both recipes and require different shelf heights, so it was easy to do them both at the same time. My husband thought the sweet potatoes looked too much like carrots and thought they would be better cut into wedges, rather than slices, but we haven’t tried that yet.
Also, I lined the cooking container with aluminum foil. Makes clean up a lot easier.

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