Why You’ll Love This Honey Dijon Brussels Sprouts

• The perfect texture contrast. We’re roasting these sprouts hot and fast, which gives you those delightfully crispy, almost charred outer leaves while keeping the centers tender and sweet. It’s a textural dream.
• A sauce that’s beautifully balanced. The combination of floral honey and sharp, tangy Dijon mustard is a classic for a reason. It’s not too sweet, not too sharp—just a perfect, glossy glaze that makes every bite exciting.
• Incredibly versatile. This dish fits in everywhere. It’s fancy enough for a holiday table but simple enough for a casual weeknight dinner alongside a roasted chicken or a piece of fish. It’s a real crowd-pleaser.
• It’s surprisingly simple. Honestly, the hardest part is trimming the sprouts. The rest is just tossing, roasting, and whisking a quick sauce together. The payoff is huge for such minimal effort.

Ingredients & Tools

• 680 g Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 2 cloves garlic, minced
• 1/4 tsp smoked paprika (optional, for a touch of warmth)

Tools: A large baking sheet, parchment paper, a large mixing bowl, a small whisk or fork for the sauce.

A little note on the ingredients—using good Dijon and a nice, flavorful honey really does make a difference here. The quality of your core flavors shines through. And don’t skip the apple cider vinegar; its acidity is the secret weapon that keeps the sauce from being cloying and brightens up the whole dish.

Nutrition (per serving)

• Calories: 158 kcal
• Protein: 4 g
• Fat: 7 g
• Carbohydrates: 24 g
• Fiber: 5 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your sprouts. Look for firm, bright green sprouts that are similar in size. This ensures they cook evenly. Avoid any that are yellowing or feel soft.
• The power of preheating. Make sure your oven is fully preheated before the sprouts go in! A hot oven is non-negotiable for getting that gorgeous caramelization and crispiness we’re after.
• Don’t crowd the pan. This is the golden rule of roasting. If the sprouts are piled on top of each other, they’ll steam instead of roast. Use a big enough baking sheet to give them some personal space.
• Halve them consistently. If you have very large sprouts, you might even quarter them so everything is a similar size. The goal is maximum flat-surface-area for browning. Those loose leaves are a bonus—they’ll get extra crispy and delicious.

How to Make Honey Dijon Brussels Sprouts

Serving Suggestions

Complementary Dishes

• Roasted Chicken or Turkey — The classic, comforting flavors of roast poultry are a perfect canvas for the sweet and tangy sprouts. The pan juices from the meat mingle wonderfully with the glaze.
• Pan-Seared Salmon — The rich, oily flesh of the salmon stands up beautifully to the bold mustard flavor, creating a really sophisticated and healthy plate.
• Creamy Polenta or Mashed Potatoes — The soft, creamy texture is a dreamy contrast to the crispy sprouts, and they act as a delicious base to soak up any extra sauce.

Drinks

• A Crisp Dry Cider — The apple notes and sharp bubbles cut through the richness of the glaze and cleanse the palate beautifully between bites.
• Pinot Noir — A light-bodied red with earthy notes can complement the roasted, slightly bitter notes of the sprouts without overpowering them.
• Sparkling Water with Lemon — A simple, non-alcoholic option that provides a clean, effervescent contrast to the sticky-savory glaze.

Something Sweet

• Warm Apple Crumble — The transition from the savory, mustardy dish to a warm, spiced apple dessert with a crunchy oat topping is just pure comfort food heaven.
• Dark Chocolate Pots de Crème — The deep, bitter notes of dark chocolate provide a sophisticated and rich finish that doesn’t feel too heavy after the main course.
• Lemon Sorbet — Incredibly refreshing and palate-cleansing. The sharp citrus is a perfect, bright note to end the meal on.

Top Mistakes to Avoid

• Overcrowding the baking sheet. If the sprouts are too close together, they’ll steam and become mushy instead of developing those desirable crispy, caramelized edges. They need space for the moisture to evaporate.
• Adding the sauce too early. If you toss the raw sprouts in the sauce before roasting, the sugar in the honey will burn long before the sprouts are cooked through. We roast first, then glaze.
• Underseasoning. Don’t forget the salt and pepper on the sprouts before they go in the oven! The oil and seasoning are the foundation of flavor. The sauce adds another layer, but it can’t compensate for bland sprouts.
• Skipping the final roast. Those extra 2-3 minutes after adding the glaze are key. It helps the sauce thicken and adhere to the sprouts, so it doesn’t just pool at the bottom of your serving dish.

Expert Tips

• Tip: For extra crispiness, make sure your sprouts are completely dry before tossing them in oil. Any residual water from washing will create steam and hinder browning. Pat them thoroughly with a kitchen towel.
• Tip: If you want to add a textural crunch, sprinkle some toasted nuts over the finished dish. Toasted pecans, walnuts, or even sliced almonds add a wonderful nutty contrast that plays well with the flavors.
• Tip: For a flavor twist, add a teaspoon of whole grain mustard to the sauce along with the Dijon. It gives little pops of texture and a more rustic, robust mustard flavor.
• Tip: If you have any leftovers (a rare occurrence!), re-crisp them in an air fryer or a hot oven instead of the microwave. The microwave will make them soft and soggy, but a quick blast of dry heat will bring back some of their magic.

FAQs

Can I make these ahead of time?
You can do the prep work ahead! Trim and halve the sprouts a day in advance, storing them in an airtight container in the fridge. You can also whisk the sauce together and keep it separate. But for the best texture, roast and glaze them just before serving. The crispiness is fleeting and is what makes this dish so special.

My sauce is too thick. What should I do?
No problem at all! If your honey is very thick or your sauce seems too gloopy to drizzle, just thin it out with a tiny bit of warm water or another teaspoon of apple cider vinegar. Whisk it in a little at a time until it reaches a pourable, glaze-like consistency.

Can I use a different type of mustard?
You can, but the flavor will change. Dijon is ideal for its sharp, clean tang. Yellow mustard will be too mild and vinegary. A whole grain mustard would work well for more texture. I’d avoid sweet or flavored mustards, as they’ll throw off the balance we’ve created with the honey.

Why are my sprouts bitter?
Bitterness usually comes from overcooking or using sprouts that are past their prime. The high-heat roasting we use in this recipe actually caramelizes the natural sugars, which counteracts the bitterness. So ensure your sprouts are fresh and that you’re roasting them, not steaming or boiling them.

Are the loose, crispy leaves a good thing?
They are the *best* thing! Those are the “sprout chips,” and they are a delicious cook’s treat. When you’re trimming and halving, any leaves that fall off should absolutely be roasted along with the halves. They become incredibly crispy and are often the first thing people pick out of the bowl.