The Best Roasted Brussels Sprouts With Honey Dijon Glaze

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These roasted Brussels sprouts with honey Dijon glaze are perfect for a weeknight dinner or a Thanksgiving side dish! The Brussels sprouts are roasted to perfection and then drizzled with a sweet and savory, delicious sauce!

Roasted brussels sprout on a sheet pan with wood table behind.

A lot of people put off by Brussels sprouts. Maybe 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 sweet roasted Brussels sprouts, you just might officially convert to team sprouts. I’m firmly on that team, and my husband is right there with me. Give them a try and come join us!

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 combo you’ll crave again and again after making these!

Tools you Will Needed

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 you will need

Honey – I used this kind. 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 – This Dijon mustard is the best in this recipe, but you could also use your favorite type of mustard too!
Oil – I recommend using avocado oil (we like Chosen Foods – get it on Amazon here) or olive oil.
Brussels Sprouts – Look for firm, bright green Brussels sprouts without yellowing leaves.
Salt and Pepper – This recipe doesn’t need much salt and pepper, but I like to give it a light sprinkle right before serving to really bring out the sweet and savory flavors!

Brussels sprouts on stacked white plates with sheet pan and orange napkin in the background.

How To Make the best brussels sprouts

1. Chop & toss 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 1/2 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

At 400 (F), it’ll take around 30-40 minutes for them to cook, assuming they’re about 1/2 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 Dijon 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 1/2 cup of sauce!

4. Drizzle the Brussels sprouts with 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 sweet and savory 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!

Corner of sheet pan with brussels sprouts on wood surface.

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!

FAQs & 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.

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.)

Related Recipes

Here are more of our favorite vegetable side dishes your family will love as much as mine!

If you loved these sweet roasted Brussels sprouts, you’ll definitely want to try my Oven Roasted Salted Maple Brussels Sprouts with Bacon and Apple, which is just as cozy and flavorful!
My Sesame Ginger Roasted Broccoli is another easy veggie side that pairs perfectly with just about any meal.
For something a little different, these Grilled Cauliflower Steaks with Sesame Ginger Sauce are packed with bold flavor and make a stunning side or main dish.
And if you’re planning a holiday spread, don’t miss my 107 Thanksgiving Vegetable Side Dish Recipes Your Guests Will Be Drooling Over for even more delicious sides!