Honey Mustard Glazed Brussels (Printable Version)

Caramelized Brussels sprouts coated with a honey and mustard glaze, delivering sweet and tangy flavors.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1½ 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

# How to Make It:

01 - Preheat the 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 to coat evenly with the glaze.
04 - Spread Brussels sprouts cut side down in a single layer on the baking sheet for optimal caramelization.
05 - Roast for 20 to 25 minutes, flipping halfway through, until golden brown and caramelized.
06 - Transfer to a dish and sprinkle with fresh parsley if preferred. Serve immediately.

# Expert Tips:

01 -
  • The sweet-tangy glaze makes Brussels sprouts genuinely crave-worthy, not just tolerable.
  • They're ready in under 40 minutes start to finish, making weeknight dinners less stressful.
  • One pan means less cleanup, which honestly changes everything on a busy evening.
02 -
  • Don't crowd the pan—Brussels sprouts need breathing room or they steam instead of caramelize, and that changes everything.
  • The glaze will look thin at first, but it thickens and clings beautifully as the sprouts roast and the liquid reduces.
03 -
  • Make the glaze while the oven preheats—this saves time and lets flavors meld slightly.
  • If your Brussels sprouts are very large, quarter them instead of halving so all pieces finish at the same time.
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