Deeply browned Brussels sprouts have become a staple side dish in my kitchen. Over the years, I’ve spent countless hours tweaking oven settings and experimenting with different flavorings to perfect their preparation. For me, the ideal Brussels sprout boasts a slightly charred exterior, retains a firm bite inside, and is enveloped in a deliciously rich coating.
Brussels sprouts have an inherent bitterness that is wonderfully offset by sweeter, tangy accompaniments. Typically, I opt for a glaze made from a blend of mustard and balsamic vinegar, enhanced with either maple syrup or honey.
One evening, as I was preparing Brussels sprouts for dinner, I felt too unmotivated to mix several ingredients for my usual sauce. That’s when I noticed an almost forgotten bottle of honey mustard tucked away in the back of my refrigerator. I decided to use it instead.
The choice was fortuitous because honey mustard is not only delightfully sweet and robust, it’s also conveniently pre-mixed. The result was Brussels sprouts that were perfectly seasoned and had a lovely caramelized finish.
Choosing the Right Honey Mustard
For this recipe, I used a simple French’s Honey Mustard, although a honey Dijon would also work wonderfully. It’s important to avoid using honey mustard dressing since it tends to be too runny and vinegary for this application.
If you don’t have honey mustard ready in your kitchen, it’s easy to make your own. Simply mix regular yellow, brown, or Dijon mustard with honey in a 2:1 mustard-to-honey ratio. If you’re feeling creative, you can even whip up a gourmet homemade version. To make it vegan-friendly, just use maple syrup instead of honey.
How to Prepare Honey Mustard Brussels Sprouts
To serve 3 to 4 people, you’ll need:
– 1 pound of Brussels sprouts
– 1 1/2 tablespoons of extra-virgin olive oil
– A generous pinch of salt
– Freshly ground black pepper, to taste
– 2 tablespoons of honey mustard
Start by preheating your oven to 425°F. Rinse the Brussels sprouts under water in a colander, shaking them with your hands. Lay them out on a clean kitchen towel and pat them dry thoroughly—this step is crucial for achieving a crispy texture. Trim the ends off the sprouts, removing any discolored or bruised outer leaves.
Slice the Brussels sprouts in half lengthwise and place them on a large rimmed baking sheet. If any sprouts are particularly large, quarter them to ensure they cook evenly. Should any leaves fall off while handling them, just add those to the baking sheet as well.
Drizzle the sprouts with olive oil and season with salt and pepper. Toss them by hand to coat evenly, then spread them out in a single layer. Roast in the oven until they are nicely browned and the outer leaves are crispy, about 18 to 22 minutes. Remember to give them a stir halfway through.
Once roasted, transfer the Brussels sprouts to a large bowl and add the honey mustard. Toss them using a rubber spatula to coat evenly. Spread them back out on the baking sheet in a single layer and return to the oven. Roast for an additional 3 minutes, or until the honey mustard is mostly dry and slightly caramelized. Serve the sprouts warm and enjoy the burst of flavors.
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Riley Morgan simplifies health and wellness topics, providing readers with practical advice and insights. Dedicated to empowering others, Riley covers everything from mental health to medical breakthroughs.
