Roasted Brussels Sprouts with Honey Mustard

Name: Roasted Brussels Sprouts with Honey Mustard
Prep time: 15 min
Cook time: 45 min
Yield: 9
Cuisine: French
Ingredients: brussels sprouts 2.00 lbs bottoms trimmed; olive oil 2.00 tbsp; salt 0.25 tsp; black pepper 0.25 tsp; coarse Dijon mustard 2.00 tbsp; honey 1.00 tbsp

15 min prep time

45 min cook time

9servings

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How to Make Roasted Brussels Sprouts with Honey Mustard

Roasting vegetables brings the natural sugars to the surface making them less bitter and delicious. The honey mustard sauce give these brussels sprouts and added sweet tang.

15 min prep time

45 min cook time

9servings

1 cup

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Step-By-Step Instructions:

Preheat the oven to 425°F. Line a flat baking sheet with parchment paper.
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.
Roast the brussels sprouts for about 45 minutes or until crispy, shaking the sheet about every 15 minutes.
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.

Veggie Rich Low Sodium Low Carb French Vegetarian Sides Holidays & Entertaining Foodie Dinner

Nutrition facts

9 Servings

Serving Size
1 cup

Amount per serving Calories 80

% Daily value*
Total Fat 3.5g 4%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
Cholesterol 0mg 0%
Sodium 170mg 7%
Total Carbohydrate 11g 4%
- Dietary Fiber 4g 14%
- Total Sugars 4g
- Added Sugars 2g 4%
Protein 3g
Potassium 390mg 8%

Ingredients

brussels sprouts (bottoms trimmed)

2 lbs

olive oil

2 tbsp

salt

1/4 tsp

black pepper

1/4 tsp

coarse Dijon mustard

2 tbsp

honey

1 tbsp

Reviews & Ratings

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Showing 2 of 2 Results

09/19/2023

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.

No, I don’t recommend

Catx2

04/24/2023

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.

Yes, I recommend

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Roasted Brussels Sprouts with Honey Mustard

How to Make Roasted Brussels Sprouts with Honey Mustard

Step-By-Step Instructions:

Nutrition facts

Reviews & Ratings

Not recommended

Recommended

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Roasted Brussels Sprouts with Honey Mustard

How to Make Roasted Brussels Sprouts with Honey Mustard

Step-By-Step Instructions:

Nutrition facts

Reviews & Ratings

Not recommended

Recommended

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