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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Servings:
Ingredients
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.