Roasted Brussels Sprouts with Honey Mustard Vinaigrette – Brussels sprouts are oven roasted and then tossed in a honey mustard vinaigrette to make a yummy side dish perfect for any event.
If you told me 5 years ago that I’d be posting a recipe for brussels sprouts on this blog, I wouldn’t have believed you. You see, this was before brussels sprouts took over the world so all I knew about them was that they were a stinky vegetable that nobody liked.
Then, all of a sudden, brussels sprouts were on every menu at every restaurant I visited. I couldn’t believe it! Suddenly the world likes brussels sprouts?! Who decided this??
While out with my girlfriends one night, they ordered a large side of brussels sprouts for us to share. Because of their sudden rise in popularity, I was open to trying them so I didn’t protest.
I took one bite and was SHOCKED. They weren’t bad at all! In fact, they were quite delicious. They were roasted and coated in a honey mustard vinaigrette so they were tangy, crispy, and sweet. I was officially converted into a brussels sprouts lover.
Now, just in time for the holidays, I am sharing my version of this recipe with you so you can help turn some brussels sprouts haters into brussels sprouts lovers, too! Check out my Roasted Brussels Sprouts with Honey Mustard Vinaigrette!
What makes these brussels sprouts different
First, these sprouts are roasted to give their outer leaves a crispy texture. There is nothing I love more than a roasted vegetable. Roasting veggies makes them nice and crispy and avoids the mushy texture you get from steaming them. So, any time I’m given the chance, I roast them.
Brussels sprouts tend to have a bitter taste when they’re cooked. To help balance their flavor out, they are tossed in a sweet honey mustard vinaigrette. Many times you’ll find brussels sprouts served without any sauce so this honey mustard vinaigrette makes them particularly unique.
How to make the vinaigrette
The vinaigrette is so super simple. It’s made with honey mustard, shallots, garlic, olive oil, lemon juice, apple cider vinegar, and two kinds of mustard: Dijon and whole-grain. You simple whisk these together and voila! You have a vinaigrette. You can easily double, triple, or quadruple this vinaigrette recipe to make a batch and keep it in the fridge for your leafy salads.
Tips and Tricks
- Whenever I’m roasting vegetables, including these sprouts, I like to use my dark-coated pan. The dark pan holds heat better so it crisps food faster. But, for this reason, I don’t like to use it for pastries or cookies.
- To get the most flavor into the sprouts, toss them in the vinaigrette when they’re still hot.
Roasted Brussels Sprouts with Honey Mustard Vinaigrette
Ingredients
- 2 pounds brussels sprouts
- 2 tablespoons olive oil divided
- salt and pepper (to taste)
- ¼ cup honey
- ½ teaspoon Dijon mustard
- ½ teaspoon whole grain mustard
- 1 teaspoon minced garlic (1 clove)
- 1 tablespoons fresh lemon juice
- ½ tablespoon apple cider vinegar
- ½ teaspoon minced shallot (1/2 shallot)
Instructions
- Preheat oven to 425 degrees. Cut brussel sprouts in half and place on large baking sheet. Drizzle 1 tablespoon of olive oil over them, along with a few sprinkles of salt and pepper. Toss to evenly coat the sprouts. Arrange cut side down and in one even layer.
- Bake in preheated oven for 12 minutes or until the cut side turns a charred brown. Flip sprouts and cook for another 8-12 minutes or until browned on the other side.
- While sprouts cook, prepare the vinaigrette. Add all ingredients to a large bowl and whisk together to combine. Once the sprouts have finished cooking. Remove them from the oven and toss in vinaigrette. Make sure to do this when they are warm so they absorb the vinaigrette.
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It is so true how they suddenly went from being the stinky vegetable everyone avoided to appearing on every restaurant menu. I started making a similar version at home, and lately I have been using Poly Track to help organize all my recipe prep and cooking times.
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I love your story about being shocked when you first tried roasted Brussels sprouts – that exact same thing happened to me at a dinner party! The honey mustard vinaigrette sounds like the perfect balance of tangy and sweet. I’ve actually been using Your Name in Landsat lately to find some unique gift ideas, and it reminded me how much I appreciate discovering new favorites, whether it’s a vegetable or a personalized map.
Ha, I love the story about your friends converting you! That moment when you took that first bite and realized brussels sprouts could actually be delicious hits home for me too. By the way, I’ve been having way too much fun with an elf name generator lately – my latest character is “Thornwick Frostberry” and I’m not even mad about it.
I love how these honey‑mustard Brussels sprouts turned a once‑hated veggie into a crowd‑pleaser. It reminds me of trying new things, like the tiny game brush jjaemu where you brush an orange cat for points.
excellent article about roasted brussel sprouts with mustard vinaigrette
My husband LOVES anything with Brussel sprouts. I bet he would really like this one cookie clicker game free!
Roasted is the only way to eat these, otherwise they’re just miserable mushy cabbage balls. Honey mustard is a solid call to cut the bitterness.
This recipe is such a brussels sprouts conversion story—and I love it! Roasting them until crispy and then tossing them in a honey mustard vinaigrette sounds like the perfect balance of sweet, tangy, and savory. The tip about adding the vinaigrette while the sprouts are still hot is gold. Definitely saving this for holiday dinners (and weeknights too!).
Loving the detailed description presented in this article. Hoping to hear more from you soon.
I totally relate to your brussels sprouts journey! I also remember when they were just that ‘stinky vegetable’ nobody wanted. It’s so true how they’ve suddenly become a menu staple everywhere. Can’t wait to try this recipe and see if your honey mustard vinaigrette elevates them even further!
I loved reading about your journey with Brussels sprouts! It’s so relatable, going from thinking they were a ‘stinky vegetable’ to trying them due to their sudden popularity. That moment with your girlfriends sounds like the perfect turning point. This recipe with honey mustard sounds delicious!
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But now they’re so versatile and delicious, especially when roasted or sautéed with the right seasonings.
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I love the way you explain the cooking process. Very helpful!
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These roasted Brussels sprouts with honey mustard vinaigrette look absolutely delicious! It’s wonderful to see such a creative twist on a classic side dish. Can’t wait to try this recipe at home!
I really appreciate your approach to bringing out the best in this vegetable.
I absolutely love Brussels sprouts! This recipe sounds more than delicious!
Brussel Sprouts aren’t a favorite of mine, but I have a friend who swears by them. I have to say that this brussel sprouts honey mustard vinaigrette recipe does sound delicious.
We never ate Brussels sprouts growing up (my parents both hated them!) and I absolutely love them! Giving this a try!
Roasted Brussel Sprouts are one of my absolute favorite recipes, and I loved your twist on it with the honey mustard dressing — it added such a nice flavor to the traditional version of this recipe!
My husband LOVES anything with Brussel sprouts. I bet he would really like this one!
Honey mustard makes everything taste delicious, even Brussels sprouts. I’m so happy I find another great way to prepare this vegetable. 🙂
I also grew up thinking brussels sprouts were stinky until I learned how to cook them properly. I’m loving your take on making this vegetable really shine.
I’m loving the char on these brussel sprouts! This is one of my favorite ways to make them and the viniagrette goes so well with them!
They sound like the perfect side dish, I’ll have to try them