Honey Mustard Glazed Brussels Sprouts (Printable)

Caramelized Brussels sprouts coated in a sweet honey-mustard glaze with hints of garlic and vinegar.

# What You'll Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil
03 - 2 tbsp honey
04 - 1 ½ 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 - Set oven to 425°F and line a baking sheet with parchment paper.
02 - Whisk olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper together in a large bowl until smooth.
03 - Toss Brussels sprouts in the glaze until fully coated.
04 - Place Brussels sprouts cut side down in a single layer on the prepared baking sheet.
05 - Bake for 20 to 25 minutes, flipping halfway through, until golden brown and caramelized.
06 - Transfer to a serving dish and optionally sprinkle with fresh parsley. Serve immediately.

# Expert Hints:

01 -
  • Brussels sprouts finally become the side dish people actually fight over.
  • The caramelized edges get crispy while the insides stay tender and buttery.
  • Takes barely half an hour from prep to table, so it fits into actual weeknight cooking.
  • Works for vegetarians, gluten-conscious cooks, and anyone tired of boring roasted vegetables.
02 -
  • Don't crowd the pan or steam them instead of roasting—give them space to develop that caramelized crust.
  • Flipping halfway through is non-negotiable; it's the difference between tender sprouts and ones with actually crunchy, golden faces.
  • The glaze can separate or break if you let it sit too long at room temperature, so make it just before tossing the sprouts.
03 -
  • Pat the Brussels sprouts dry before tossing in the glaze—any moisture on the surface prevents browning and creates steam instead.
  • Don't stir them around constantly while roasting; leave them alone so the cut side makes real contact with the hot pan and caramelizes deeply.
  • If your oven runs hot or cool, adjust the temperature slightly and watch them closely after fifteen minutes to prevent burning.
Go Back