Roasted Brussels Sprouts With Honey Mustard

Roasted Brussels Sprouts With Honey Mustard
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Nutrition Facts

Nutrition Facts

9 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 75

  • Total Fat 3.5g
    • Saturated Fat 0.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 100mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 4g
  • Protein 3g

Choices/Exchanges: 2 Vegetable



  • brussels sprouts (bottoms trimmed)
    2 lbs
  • olive oil
    2 tbsp
  • salt and pepper to taste (not included in nutrition analysis)
  • coarse Dijon mustard
    2 tbsp
  • honey
    1 tbsp


  1. Preheat the oven to 425°F. Line a flat baking sheet with parchment paper.

  2. 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.

  3. Roast the brussels sprouts for about 45 minutes or until crispy, shaking the sheet about every 15 minutes.

  4. 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.

  • Not recommended

    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.

  • Recommended

    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.