Name: Roasted Honey Dijon Brussels Sprouts
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 10 Brussels sprouts (halved); 1 ½ teaspoons unsalted butter (melted); 1 ½ teaspoons honey; ½ teaspoon Dijon mustard; 1 pinch dried dill weed; 1 pinch onion powder; Salt (for boiling water)

Crispy Roasted Honey Dijon Brussels Sprouts with butter, honey, mustard, and dill—sweet, tangy, and savory in 20 minutes flat.

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Planning to try this recipe soon? Pin it for a quick find later!

So, here’s the thing: I never used to like Brussels sprouts. Honestly, they were that sad veggie your aunt plopped on your plate at family dinners, and you just kinda… pushed them around until the dog magically took care of them. But then one Thanksgiving, my mom made these Roasted Honey Dijon Brussels Sprouts, and the game changed. She pulled them from the oven, caramelized and sticky, and suddenly they weren’t the soggy “punishment food” I remembered. My cousin, the same one who thinks ketchup is a vegetable, actually went back for thirds. And me? Let’s just say I burned my tongue trying to sneak one before dinner even started. Ever done that? Yeah… worth it.

Here’s a quick peek at what’s inside:

Why You’ll Love This Roasted Honey Dijon Brussels Sprouts Recipe?

This recipe isn’t fussy—it’s quick, it’s flavorful, and it’s got that magic combo of sweet + tangy + savory. The honey Dijon glaze clings to the sprouts like candy, and the butter makes them glossy and irresistible. It’s the kind of side dish that feels a little fancy, but you’ll laugh because it takes, what, 20 minutes? And if you’re skeptical—like, “Nah, I’m not a sprouts person”—I get it. I really do. But trust me, this version has converted even the biggest sprout haters in my family.

Ingredient Notes:

Every little ingredient plays a part in why these Roasted Honey Dijon Brussels Sprouts actually work. Here’s the lowdown:

Brussels sprouts – Fresh is best, halved so they roast evenly. Smaller ones taste sweeter (nature’s candy, kind of).
Butter – Because butter makes things better. Gives that melt-in-your-mouth richness.
Honey – Sweet and sticky, balances the mustard and makes the edges caramelize like crazy.
Dijon mustard – Adds that tangy, slightly sharp kick. Without it, the sprouts would taste flat.
Dill weed – Just a pinch, almost like a whisper of freshness. Skip it if you don’t have it, no stress.
Onion powder – It’s subtle, but it ties the whole glaze together so it doesn’t taste one-note.

How To Make Roasted Honey Dijon Brussels Sprouts?

Cooking these Roasted Honey Dijon Brussels Sprouts is ridiculously simple, but let’s walk it through like I’m standing in your kitchen with you.

Step 1: Boil ‘em first.
I know some people skip this, but I like to boil the sprouts in salted water for 8–10 minutes just to get them tender. If you go straight to roasting, sometimes the outsides burn before the insides cook, and that’s… not fun. Drain them well—nobody wants soggy sprouts.

Step 2: Mix up the glaze.
Butter, honey, Dijon mustard, dill, onion powder—whisk it all together in a big bowl. The smell at this point? Tangy, buttery, sweet… I swear it makes me want to dip bread in it before the sprouts even get near it.

Step 3: Toss and roast.
Dump the sprouts into the glaze and toss until every piece looks shiny and happy. Spread them out on a baking sheet (give them space so they actually crisp instead of steam) and roast until the edges caramelize. That’s when they go from “eh” to oh wow.

Storage Options:

Okay, leftovers. If you’re lucky enough to have any, stick them in an airtight container and keep them in the fridge for up to three days. Pro tip: reheat them in an air fryer or the oven so they crisp back up—don’t microwave unless you enjoy limp veggies (I don’t). Freezing? Eh. They’ll turn mushy, and mushy sprouts are a crime.

Variations and Substitutions:

Here’s where you can play around with this Roasted Honey Dijon Brussels Sprouts recipe:

Swap maple syrup for honey for a cozier, fall-like flavor.
Add a pinch of red pepper flakes if you want a sweet-and-spicy kick.
Toss in some toasted pecans or walnuts for crunch.
Try grainy mustard instead of Dijon for a rustic texture.
Make it vegan by swapping butter for olive oil or vegan butter.

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What to Serve with Roasted Honey Dijon Brussels Sprouts?

I’ve paired these sprouts with all kinds of meals, and they honestly shine with just about anything. Some of my faves:

Roast chicken or turkey (hello, Thanksgiving leftovers)
Glazed salmon—the honey Dijon glaze is chef’s kiss with fish
Mashed potatoes, because sprouts + potatoes = comfort food heaven
Quinoa bowls if you’re going the lighter route
Or just sprinkle crispy bacon bits on top if you’re feeling extra

Frequently Asked Questions:

Do I really need to boil them first?
Short answer: yep. Long answer: you’ll get that perfect tender-crisp combo. Skipping it is like rolling the dice—sometimes it works, sometimes not.

Can I use frozen sprouts?
Sure, but dry them like crazy first or they’ll steam instead of roast. And roasted is what we’re after.

What if I don’t like dill?
Then don’t use it. Parsley, thyme, or even rosemary will step in just fine.

And there you go—crispy, caramelized Roasted Honey Dijon Brussels Sprouts that might just change your mind about this veggie. Or hey, maybe you’re already a sprout lover and this will become your new go-to side. Either way, I’d love to know: are you team Brussels or still scarred from childhood sprout trauma? Can’t wait to hear what you think!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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