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.