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These honey roasted brussel sprouts are perfect for a weeknight meal or a Thanksgiving side dish! The brussels sprouts are roasted to perfection and then covered with a sweet honey mustard sauce.
The slight bitterness of the brussels sprouts (there's really not much bitterness if you roast them in the oven) combined with the sweet mustard sauce is a delicious combination you'll really enjoy.
A lot of people are turned off by brussels sprouts. Often it's from being forced to eat them as a kid without much seasoning or flavor...something no one should ever have to endure.
After you try these honey roasted brussels sprouts, you just might switch over to the "I love brussels sprouts" camp. I'm in that camp. My husband is in that camp. Come join us, won't you?
Tools Needed To Make These Honey Mustard Brussels Sprouts
- Baking sheet - I highly recommend getting baking sheets that fit well in your oven. Our oven fits two baking sheets side by side, which I highly recommend. Measure the inside of your oven and get two sheet pans that fit!
- Mason jars to mix the sauce (this size works great). A mixing bowl works, too.
Ingredients Needed to Make Honey Dijon Bruseels Sprouts
- Honey - We use raw honey because there are more minerals and nutrients in this unprocessed form. We also try to get local honey to help with seasonal allergies (which have actually totally gone away since we started eating these plant powders).
- Mustard - Use your favorite kind of mustard in this recipe. I like this dijon the best!
- Oil - I recommend using avocado oil (we like Chosen Foods - get it on Amazon here) or olive oil for this honey roasted brussels sprouts recipe.
- Optional substitutions & add ins - You can use whatever mustard you like. I like dijon, but use what you like best. Also, feel free to add dried cranberries or other seeds or dried fruit when serving to add crunch or extra sweetness.
How To Make Honey Roasted Brussels Sprouts
1. Chop the brussels sprouts & toss them in oil
I like cutting the brussels sprouts in halves or quarters (depending on how big they are to start). Try to get the pieces to be about ½ inch so they'll get nice and roasty in the oven. If they're too big, they won't cook quite right.
Put them on your baking sheet in a single layer. A little space between them is ideal. We want them to roast not steam.
I usually "toss" the brussels sprouts in the avocado oil on the sheet pan directly. Just drizzle some oil over them, sprinkle with salt, and stir them around a little on the tray to ensure there's oil and salt on each of them. You can use a bowl if you'd prefer.
2. Roast the brussels sprouts
At 400 (F), it'll take around 30-40 minutes for them to cook, assuming they're about ½ inch. You'll know they're done cooking if they're a bit browned (crispy even), and not crunchy anymore. I like them to be medium-well done. Roasting them in the oven will bring out their sweetness and will make the bitterness go away (almost completely).
3. Make the Honey Mustard Sauce
This sauce is so easy to make. We love drizzling it over vegetables or using it as a salad dressing. So while the brussels sprouts are cooking, make the sauce by combining the honey, oil, mustard, and salt/pepper. Just add all the ingredients to a small mason jar (this size works great), cover it with the lid, and shake until everything is mixed together.
It really couldn't be any easier. The recipe below will give you about ½ cup of sauce.
4. Drizzle the Brussels sprouts with honey mustard sauce
I'm a big fan of taste-as-you-go cooking. What that means for this recipe is that I drizzle half the sauce over the brussels sprouts, then taste. If I can't taste the honey mustard sauce as much as I want to, it needs more.
I like to be able to taste the honey mustard flavors enough to know they're there, but not so much that it's overpowering. You can add as much sauce as tastes good to you!
This honey dijon brussels sprouts recipe should be enough for two baking sheets full of brussels sprouts (about 2-3 pounds, depending on their size). Depending on how much sauce you end up using, you might have some sauce left over. Use any leftover sauce as a honey mustard salad dressing throughout the week.
Related Recipe: 4 Ingredient Honey Mustard Salad Dressing
FAQ & Recipe Tips
How to get your Brussels sprouts crispy?
Make sure they're in a single layer and roast them in the oven on until brown and crispy. Also, don't overdo the oil. Too much oil will lead to soggy brussels sprouts, as will a crowded sheet pan. Line your sheet pan with parchment paper and clean up will be super easy. Make sure the parchment paper is safe to 400 (F) so it doesn't burn.
Choose small, firm brussels sprouts. If yours are large, slice them into ½-inch chunks to make sure they cook perfectly (and get a little brown, too).
How do you roast brussels sprouts without getting soggy?
The key here is to make sure the brussels sprouts are in a single layer on your baking sheet. If you pile them too close together, they'll steam instead of roast.
Why are my roasted brussels sprouts tough?
Make sure you're using enough oil so they don't dry out and get tough in the oven. Brussels sprouts don't brown and soften without oil; instead, they lose moisture and become tough.
Can you make oven roasted brussels sprouts ahead of time?
Yes you can! Pop them in the oven at 425 (F) for a few minutes to reheat (and try to get them a bit crispy right before serving.
This recipe doubles well, just make sure you're still keeping your brussels in a single layer when roasting.
Here are more of our favorite vegetable side dishes your family will love.
- Oven Roasted Salted Maple Brussels Sprouts With Bacon And Apple
- Sesame Ginger Roasted Broccoli
- Grilled Cauliflower Steaks With Sesame Ginger Sauce
- 107 Thanksgiving Vegetable Side Dish Recipes Your Guests Will Be Drooling Over
- 2-3 pounds brussels sprouts, halved or quartered
- oil for drizzling (I recommend avocado oil)
- pinch or two of salt
For the sauce:
- 1 Tablespoon honey
- 4 Tablespoons olive oil
- 3 Tablespoons mustard (I like dijon, but use what you like best)
- salt and pepper, to taste
- Preheat the oven to 400 (F)
- Halve or quarter the brussels sprouts and place them on a baking sheet (or two) in a single layer
- Drizzle oil over the brussels sprouts and sprinkle with salt
- "Toss" (or stir) them on the cookie sheet so that the oil and salt coat them evenly
- Bake them for 30-40 minutes, until cooked through and slightly charred
- While the brussels sprouts are cooking, make the sauce
- To make the sauce, combine the honey, oil, and mustard
- Put the lid on the mason jar and shake until combined
- Add salt and pepper, to taste
- When the brussels sprouts are cooked, drizzle half the sauce over them
- Take a bite and decide if you want more sauce.
- When baking the brussels sprouts, you want them in a single layer so they cook evenly.
- Use leftover sauce as a honey mustard salad dressing
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 338mgCarbohydrates: 29gFiber: 9gSugar: 10gProtein: 9g