Save My neighbor knocked on my door one fall evening with a container of roasted Brussels sprouts that had been sitting on her counter, and I was skeptical until I took one bite. The honey-mustard glaze had this perfect balance of sweet and tangy that made me stop mid-chew and ask for the recipe. She shrugged and said she'd thrown it together from pantry staples, but something about that combination stuck with me. Now whenever I need a side dish that feels special without demanding much effort, these are what I reach for.
I made these for Thanksgiving last year when my sister-in-law offered to bring a side and then bailed last minute. I had Brussels sprouts in the crisper drawer that were starting to look a little tired, and I remembered that glaze recipe written on a sticky note. Twenty-five minutes later, I pulled them out of the oven golden and glossy, and they were the first thing that emptied at dinner.
Ingredients
- Brussels sprouts: The star of the show—halving them gives you a flat surface to caramelize, and that crust is where the magic happens.
- Olive oil: Use something you don't mind using generously; it carries all those glaze flavors right into the sprouts.
- Honey: This sweetens and helps create that glossy coating, though you could swap it for maple syrup if you're making this vegan.
- Dijon and whole-grain mustard: Together they give you heat and tang without sharpness; one alone won't give you that layered flavor.
- Garlic powder: A small amount but it anchors the whole thing, trust it.
- Apple cider vinegar: This brightens everything and keeps the glaze from feeling one-note sweet.
- Salt and black pepper: Season generously—the Brussels sprouts themselves are bland until they roast.
- Fresh parsley: Optional but worth it; a little green at the end makes them look like you tried.
Instructions
- Heat your oven and prep your sheet:
- Get to 425°F and line a baking sheet with parchment paper so cleanup is effortless and nothing sticks.
- Build the glaze:
- Whisk the oil, honey, both mustards, garlic powder, vinegar, salt, and pepper in a large bowl until it looks smooth and emulsified. This is the moment to taste it and adjust—if it feels too tangy, add a touch more honey; if it's too sweet, a splash more vinegar balances it.
- Coat the sprouts:
- Add your halved Brussels sprouts to the bowl and toss them around until every piece is glistening with glaze. Don't be shy; make sure nothing is dry.
- Arrange them strategically:
- Spread them on the baking sheet with the flat, cut side down, so they make direct contact with the heat and that caramelization happens.
- Roast and flip:
- After about 12 minutes, when you can see them browning, flip them over so the other side gets golden too. The whole roast takes 20 to 25 minutes depending on how big your sprouts are.
- Finish and serve:
- Transfer them to a serving dish, scatter parsley over the top if you have it, and eat them warm while the edges are still crispy.
Save My daughter, who was going through a picky phase about vegetables, actually came back for seconds. I watched her dip one in extra glaze and realized that sometimes the simplest dishes are the ones that change how people think about cooking.
The Magic of Caramelization
Roasting at a high temperature is what transforms Brussels sprouts from bitter little cabbages into something you actually crave. The heat breaks down their natural sugars and creates a nutty, complex sweetness that the honey-mustard glaze plays off beautifully. That's why it's worth preheating your oven fully and not rushing the roasting time.
Playing With Flavors
Once you have this basic formula down, the glaze becomes a canvas for whatever you're craving that week. A pinch of chili flakes adds a subtle heat that keeps everything interesting, while maple syrup instead of honey brings an earthier note that some people love even more than the original. I've made these with everything in between and they've never disappointed.
Beyond the Basic Recipe
These sprouts work as a standalone side, but they're also incredible tossed with roasted grains like farro or stirred into grain bowls. Some nights I even break them up and add them to a winter salad for texture and sweetness. The beauty is that they stay good for a few days in the fridge, so you can make a big batch and use them in different ways throughout the week.
- Toasted nuts like pecans or walnuts scattered over the top add an unexpected crunch that makes them feel more special.
- If you're serving these to guests, sprinkle the fresh parsley right before serving so it doesn't wilt from the residual heat.
- These hold up well at room temperature, making them perfect for potlucks or meals where timing feels uncertain.
Save This recipe proves that side dishes don't have to be complicated to be memorable. Keep these in your back pocket for the nights when you need something that tastes effortless but feels anything but.
Recipe FAQ Section
- → How do I get Brussels sprouts caramelized evenly?
Slice the sprouts in half and place cut side down on a hot baking sheet to promote even caramelization during roasting.
- → Can I substitute any ingredients in the glaze?
Yes, you can swap honey with maple syrup for a different sweetness or vegan alternative without altering the glaze’s balance.
- → What is the best oven temperature for roasting Brussels sprouts?
Roasting at 425°F (220°C) ensures sprouts become tender inside while achieving a crispy, caramelized exterior.
- → How can I add extra texture to the dish?
Adding toasted nuts like pecans or walnuts before serving provides a pleasant crunch alongside the tender sprouts.
- → Are there any seasoning tips to enhance flavor?
A pinch of chili flakes can introduce mild heat, complementing the sweet and tangy glaze without overwhelming it.