Honey Mustard Glazed Brussels (Printable Version)

Caramelized Brussels sprouts with a sweet honey-mustard glaze, perfect as a savory side dish.

# Ingredient List:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tablespoons olive oil
03 - 2 tablespoons honey
04 - 1 ½ tablespoons Dijon mustard
05 - 1 tablespoon whole-grain mustard
06 - ½ teaspoon garlic powder
07 - 1 tablespoon apple cider vinegar
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Optional Garnish

10 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper until smooth.
03 - Add the Brussels sprouts to the glaze and toss until they are evenly coated.
04 - Spread the Brussels sprouts in a single layer on the prepared baking sheet, placing them cut side down to enhance caramelization.
05 - Roast in the preheated oven for 20 to 25 minutes, turning halfway through, until golden brown and caramelized.
06 - Transfer the sprouts to a serving dish, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -
  • The glaze gets slightly caramelized at the edges while staying sticky and clingy where it matters most.
  • These taste fancy enough for company but come together in under 40 minutes, no stress required.
  • They're naturally vegetarian and gluten-free, so you're covered for almost any dietary request at the table.
02 -
  • Don't crowd the pan or stir too much—Brussels sprouts need direct contact with heat to caramelize, and too much movement ruins that golden crust.
  • The glaze will seem thin when you first toss the sprouts, but it concentrates and thickens as everything roasts, so trust the process even if it looks loose at the start.
03 -
  • Pat your Brussels sprouts dry before tossing them in the glaze—any surface moisture will steam instead of caramelize, and you'll lose those precious crispy edges.
  • If you're doubling this recipe, use two baking sheets instead of crowding one, because those Brussels sprouts need breathing room to develop color.
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