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These honey mustard brussels sprouts are perfect for a weeknight meal or even 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 mustard 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?
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Tools To Make Roasted 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)
- Honey – We use raw honey because there’s more minerals and nutrients in this unprocessed form.
- Mustard – Use your favorite kind of mustard in this recipe. I like this kind the best!
- Oil – This is our favorite cooking oil right now because of its health benefits and high smoke point. You can use olive oil, too!
How To Make Honey Mustard Brussels Sprouts
1. Chop the brussels sprouts
You’ll need a baking sheet (sometimes called a sheet pan) to roast the brussels sprouts. I highly recommend getting baking sheets that fit well in your oven. Our oven fits two baking sheets side by side, which makes the best use of our oven space. Measure the inside of your oven and get two sheet pans that fit!
I like cutting the brussels sprouts in halves or quarters (depends on how big they are to start). It doesn’t really matter what size they are as long as they are roughly the same size so they cook evenly.
Put them on your baking sheet so they’re in a single layer. A little space between them is ideal. If they aren’t in a single layer, they’ll steam instead of roast. That means they’ll be softer, and won’t get that delicious crispy brown outside in the oven.
I usually “toss” the brussels sprouts in the oil on the cookie sheet 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.
2. Roast the brussels sprouts
At 400 (F), it’ll take around 30-40 minutes for them to cook, depending on their size.
I like to see a little char on them….more like medium-well done (if there’s such a thing for brussels sprouts). If you don’t like the charred look/taste, cook them until no longer crunchy. Roasting them in the oven will bring out the sweetness of them and will make the bitterness go away (almost completely).
3. make the Honey Mustard Sauce
This sauce is so easy to make.
While the veggies 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 with the lid, and shake until everything is mixed together.
It really couldn’t be any easier. The recipe below will give you about 1/2 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, it needs more.
I like to be able to taste the sweet mustard flavors enough to know they’re there, but not so much that it’s overpowering. You can add as much sauce as you’d like though!
This 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.
Looking for more vegetable side dish recipes?
- 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
Can I make these ahead of time?
You sure can! You might lost the crispiness of the brussels in the reheating process. So you can decide how important that is to you. If you (like me) know the value in making food ahead of time, check out Prep Dish – my new favorite meal planning service!
Would this recipe work as a Thanksgiving side dish?
Yes! We made these last year for Thanksgiving and added a few dried cranberries. They were a big hit!
How do I get my Brussels SProuts Crispy?
Make sure they’re in a single layer and roast them in the oven on the sheet pan until crispy.
- 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