Roasted Honey Mustard Brussels Sprouts
I will take a big bowl of crispy, almost burnt, nicely caramelized Brussels sprouts any night of the week. They are a favorite side dish, snack, or salad topper and I make them almost once a week. My usual go-to is simple salt and pepper, but lately I have been mixing things up with this simple honey mustard added just after roasting. The sweet and salty combo is perfect in my opinion. In a rush? These can also be made in a pan if you want to speed things up. Heat the olive oil over medium-high heat in a heavy pan or skillet. Place the sprouts cut side down in a single layer and cover. Cook for 5-8 minutes until sprouts are tender and cut side is almost black. Toss with the honey mustard and you have a simple side dish in 10 minutes.
I will take a big bowl of crispy, almost burnt, nicely caramelized Brussels sprouts any night of the week. They are a favorite side dish, snack, or salad topper and I make them almost once a week. My usual go-to is simple salt and pepper, but lately I have been mixing things up with this simple honey mustard added just after roasting. The sweet and salty combo is perfect in my opinion. In a rush? These can also be made in a pan if you want to speed things up. Heat the olive oil over medium-high heat in a heavy pan or skillet. Place the sprouts cut side down in a single layer and cover. Cook for 5-8 minutes until sprouts are tender and cut side is almost black. Toss with the honey mustard and you have a simple side dish in 10 minutes.
- Carbohydrate 13.3253792799978 g
- Cholesterol 0 mg
- Fat 1.10319427774122 g
- Fiber 4.48118995865166 g
- Protein 4.06194927650454 g
- Saturated Fat 0.160376817383308 g
- Serving Size 1 1 serving (123g)
- Sodium 97.5321186111765 mg
- Sugar 8.84418932134616 g
- Trans Fat 0.0945893173565324 g
- Calories 68 calories
Step-by-step
- Preheat the oven to 450 degrees. Place a baking sheet in the oven as it preheats.
- Cut the sprouts in half and toss with olive oil, salt, and pepper.
- Carefully remove pan from hot oven. Spray with cooking spray and place sprouts cut side down on the baking sheet.
- Roast for 18-24 minutes, shaking the try a halfway through cooking time.
- Stir together honey and mustard. Remove sprouts and toss in honey mustard while still hot. Season with additional salt and pepper if needed.
My Go-To Roasted Brussels Sprouts Recipe: Sweet, Savory, and Simple
As a busy working mom, finding time to cook healthy and delicious meals can be a challenge. But I've learned that even on the busiest of days, a simple, flavorful side dish can make all the difference. And that's where my go-to roasted Brussels sprouts recipe comes in. These aren't your grandma's boiled Brussels sprouts – these are crispy, caramelized, and bursting with flavor. The best part? They're incredibly easy to make!
I've always loved Brussels sprouts, even as a kid. But it wasn't until I discovered the magic of roasting that I truly fell in love with them. Roasting brings out their natural sweetness and creates a delightful char that adds depth and complexity to the flavor. My basic recipe usually involves just olive oil, salt, and pepper – a simple combination that allows the sprouts' natural flavor to shine. However, lately, I've been experimenting with different flavor combinations. This honey mustard variation is my current obsession.
The addition of honey and mustard creates a beautiful sweet and savory balance that elevates the sprouts to a whole new level. The honey adds a touch of richness and sweetness, while the mustard provides a tangy kick. It's the perfect combination of flavors, and it's so easy to achieve. I simply whisk together the honey and mustard in a small bowl and toss the roasted sprouts in the mixture while they're still hot. The heat from the sprouts helps to melt the honey and coat the sprouts evenly. It’s a simple step that makes all the difference!
This recipe is incredibly versatile, and it’s easily adaptable to your preferences. For instance, if you prefer a spicier kick, add a pinch of red pepper flakes to the sprouts before roasting. Or, if you're feeling creative, experiment with different types of mustard. Dijon mustard or even a spicy brown mustard would work beautifully.
One of the things I love most about this recipe is its versatility. It's equally delicious as a side dish with roasted chicken, pork tenderloin, or even a hearty vegetarian main course. It also works wonderfully as a snack or salad topper. The crispy, caramelized sprouts add a delightful crunch and a boost of flavor to any dish. I often add them to salads for a satisfying textural contrast.
But what I appreciate most about this recipe is its speed and efficiency. On a busy weeknight, the last thing I want to spend hours in the kitchen. This recipe is quick and easy to prepare. The entire process, from start to finish, takes less than 30 minutes. And the cleanup is minimal, which is always a bonus! It’s so easy, and yet so impressive. It’s a recipe that always delivers, whether I'm entertaining guests or simply enjoying a quick and healthy meal at home.
So, if you're looking for a simple, flavorful, and versatile side dish that's perfect for any occasion, give my roasted honey mustard Brussels sprouts a try. You won't be disappointed.
Tip: For even crispier sprouts, try spreading them out in a single layer on the baking sheet. This will allow them to roast evenly and develop a beautiful char.
Variation: Add a sprinkle of toasted pecans or walnuts to the sprouts before serving for added crunch and flavor.
This simple recipe has become a staple in my kitchen, and I hope it becomes a favorite in yours too!
