Honey Mustard Glazed Brussels Sprouts

# Components:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil

03 - 2 tbsp honey

04 - 1 ½ tbsp Dijon mustard

05 - 1 tbsp whole-grain mustard

06 - ½ tsp garlic powder

07 - 1 tbsp apple cider vinegar

08 - ½ tsp salt

09 - ¼ tsp black pepper

→ Optional Garnish

10 - 2 tbsp fresh parsley, chopped

# Preparation Steps:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.

02 - In a large bowl, whisk olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper until smooth.

03 - Add Brussels sprouts to the bowl and toss thoroughly to coat evenly with the glaze.

04 - Spread Brussels sprouts cut side down on the prepared baking sheet in a single layer for optimal caramelization.

05 - Roast for 20 to 25 minutes, turning halfway through, until golden brown and caramelized.

06 - Transfer to a serving dish and garnish with fresh parsley if desired. Serve immediately.

# Expert Advice:

01 -

They caramelize beautifully on the cut side, creating crispy edges that taste almost candy-like but still taste like vegetables.
The glaze comes together in one bowl while your oven preheats, so you're really only ten minutes of hands-on work away from something restaurant-quality.
Even people who claim they don't like Brussels sprouts tend to eat these without hesitation.

02 -

Cut side down matters—if you roast them loose without that flat surface touching the pan, you miss half the caramelization and they'll taste steamed instead.
Flipping halfway through ensures even browning and prevents the glaze from burning on the bottom while the tops stay pale.

03 -