Roasted Honey Dijon Brussels Sprouts

I love a side that feels fancy but is actually lazy — caramelized little cabbages with a sticky honey–Dijon kiss. These roasted honey Dijon Brussels sprouts are exactly that: crispy on the edges, soft and savory inside, with a sweet-tangy glaze that makes people forget they ever complained about sprouts. It’s simple, forgiving, and makes the whole kitchen smell like dinner is happening (which is half the battle on weeknights).

My husband will eat these cold from the fridge like some kind of tiny, leafy treasure. Our kid calls them “mini trees” and insists on picking the charred ones off the platter first. This started as a rescue mission — a bag of sprouts staring at me from the crisper — and somehow became our Thanksgiving side and my go-to when I don’t want to be fancy but want to act like I am. Bonus: they make me feel like I’ve done something healthy even when there’s butter involved.

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I burned them once. Not the whole pan — just one dramatic pan underneath that I refused to swap out because, stubborn. The smell lingered and I learned: toss the black bits, add a squeeze of lemon, and you can usually salvage dinner. Also, tossing sprouts cut-side down at the start gives better browning. I’ve swapped honey for maple when I ran out, and honestly? Still delicious. Dijon is non-negotiable for that vinegary backbone, though.

Shopping Tips

– Vegetables: Pick firm, compact Brussels sprouts with tight leaves; avoid ones that feel soft or have yellowing outer leaves.
– Fats & Oils: Use a neutral oil with a high smoke point (like canola or avocado) so the sprouts char without smoking out the kitchen.
– Sweeteners: Honey is the classic here — use a mild, runny honey so it mixes easily; maple is a fine swap if you prefer.
– Spices: Dijon mustard and a pinch of smoked paprika or black pepper do wonders; check the mustard label for real mustard seeds vs. overly sweet “honey mustard” blends.
– Crunch Extras: If you want a topping, pick toasted nuts or crispy bacon — buy raw nuts to toast fresh or pre-cooked bacon for a shortcut.

Prep Ahead Ideas

– Trim and halve the sprouts the day before and store them in a breathable container or a zip bag with a paper towel to absorb moisture.
– Whisk the honey-Dijon glaze in a jar and keep it in the fridge; warm it briefly before tossing if it’s stiff.
– Parcook sprouts in the oven until just tender, cool, then finish roasting for crispiness the night you serve — big time-saver for busy evenings.

✔Time-Saving Tricks

– Use a single sheet pan and spread sprouts out so they roast, not steam. One-pan dinners = fewer dishes.
– If you’re in a sprint, toss halved frozen Brussels on a hot sheet straight from the bag — they won’t be as pretty but still tasty.
– Skip the oven and finish on the stovetop in a hot cast-iron if you want color faster; don’t crowd the pan.

✔Common Mistakes

– Overcrowding the pan — I used to stack them like Tetris and ended up steaming, not roasting; spread them out.
– Not drying sprouts after washing — damp sprouts steam and never crisp. Pat them completely dry.
– Adding glaze too early — sugar can burn; wait until the last few minutes so the honey caramelizes but doesn’t blacken.
– I once added too much salt before roasting and it tasted like cafeteria food — always taste the glaze before you dump it on.

What to Serve It With

– Roasted chicken or baked salmon for an easy weeknight main.
– Creamy mashed potatoes or cheesy polenta to soak up any sticky bits.
– A bright, simple green salad to cut the richness.
– Leftovers are great chopped into a warm grain bowl.

✔Tips & Mistakes

– Use a hot oven and a roomy pan for best crispiness.
– Cut the sprouts in half the long way so you get more surface area for browning.
– Add acid (lemon or a splash of vinegar) at the end to brighten the glaze.
– If your glaze is too thin, reduce it on the stove for a minute; too thick? whisk in a little water.

✔Storage Tips

Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in a hot oven or skillet to bring back the crisp edges — the microwave makes them sad and soggy, but honestly I’ve eaten them cold on toast for breakfast and zero judgment from the family. They keep their flavor; they just lose a little crunch if you don’t re-crisp.

✔Variations and Substitutions

If you’re vegan, swap honey for maple syrup or agave. No Dijon? Use whole-grain mustard or a mix of yellow mustard and a splash of apple cider vinegar. Toss with toasted walnuts or pomegranate seeds for texture and pop. If you love bacon, crumble crisp bits on top right before serving — the sweet-salty combo is addictive.

Frequently Asked Questions

Roasted Honey Dijon Brussels Sprouts

Crispy roasted Brussels sprouts tossed in a sweet-tangy honey Dijon glaze. An easy, crowd-pleasing side for weeknights or holidays.

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 lb Brussels sprouts trim ends; halve larger sprouts
• ▢ 2 tbsp extra-virgin olive oil
• ▢ 1.5 tbsp Dijon mustard
• ▢ 1.5 tbsp honey
• ▢ 2 tsp apple cider vinegar
• ▢ 2 tsp minced garlic
• ▢ 0.75 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 0.25 tsp red pepper flakes optional heat
• ▢ 1 tbsp chopped fresh parsley for serving, optional

Instructions

Preparation Steps

• Preheat oven to 425°F. Line a large rimmed baking sheet with foil or parchment.
• Trim the sprouts and halve any larger ones so all pieces are similar in size.
• Whisk olive oil, Dijon, honey, vinegar, garlic, salt, pepper, and red pepper flakes in a large bowl.
• Add Brussels sprouts and toss with about two-thirds of the honey-Dijon mixture until well coated.
• Spread sprouts cut-sides down on the sheet. Roast 15 minutes, then stir and flip.
• Roast 8–12 minutes more until deeply browned and tender. Toss with remaining mixture. Broil 1–2 minutes if you want extra caramelization.
• Finish with parsley and serve hot.

Notes

Swap honey with maple syrup for a maple-Dijon twist, or add 2 tbsp toasted chopped pecans for crunch. Leftovers keep in the fridge up to 4 days; reheat on a hot sheet pan at 400°F for 6–8 minutes to re-crisp.

This recipe is an original creation inspired by classic Roasted Honey Dijon Brussels Sprouts flavors. All ingredient ratios and instructions are independently developed.