Roasted Brussels Sprouts With Honey Mustard

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- Prep time
- 15 min
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- Cook time
- 45 min
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- Servings
- 9 Servings
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- Serving size
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1 cup
Ingredients
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brussels sprouts (bottoms trimmed)
- 2 lbs
- 907 g
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olive oil
- 2 tbsp
- 2 tbsp
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salt and pepper to taste (not included in nutrition analysis)
- 1
- 1
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coarse Dijon mustard
- 2 tbsp
- 2 tbsp
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honey
- 1 tbsp
- 1 tbsp
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Directions
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Preheat the oven to 425°F. Line a flat baking sheet with parchment paper.
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Toss the trimmed sprouts with the olive oil, salt, and pepper in a large bowl. Put the sprouts on the parchment-lined baking sheet in one single layer.
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Roast the brussels sprouts for about 45 minutes or until crispy, shaking the sheet about every 15 minutes.
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Mix together the mustard and honey in a small bowl. When the sprouts are done, add them to a serving bowl. Add in the honey mustard mixture, and toss well. Serve immediately.
Reviews
Write a Review-
I was hungry an hour later. Your recipes are frustrating to read. I prefer paper and print your recipes out. I must use a magnifying lens to read the 6-point font.
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I just tried this tonight. I only had a 12 oz package of brussels sprouts (not even 1 lb) so I halved the amount of honey and mustard I used but ended up adding a wee bit more honey after I mixed the sauce. I cut the brussels sprouts in half as that is how I cook them on the stove. I used parchment paper, preheated the oven as directed, coated them in olive oil, and baked them. I only needed 30 minutes. They were very brown and soft all the way through, which is exactly how I like them. I only started eating brussels sprouts a couple years ago after I learned how to cook them in a skillet. I like this method even better as it's quite easy. They do not present all that well, so I don't know if I would serve them to anyone. But for me, they are great. I do not like vegetables much (they all tasted very bitter to me) but fixing brussels sprouts this way took away the bitterness and the sauce added a wee bit of zip without being overwhelming. I will definitely make these again.