Roasted Honey Dijon Brussels Sprouts
Tender Brussels sprouts coated in a rich blend of honey, Dijon mustard, butter, and herbs, then roasted until caramelized for a sweet and savory side dish.
2 Servings
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
Instructions
Prepare the Brussels sprouts:
- Place halved Brussels sprouts into a saucepan filled with lightly salted water. Bring to a boil, then reduce the heat and simmer until just tender, about 8–10 minutes. Drain thoroughly.
Prepare the glaze:
- In a large bowl, combine the melted butter, honey, Dijon mustard, dried dill weed, and onion powder. Whisk until the mixture is smooth and well blended.
Coat the Brussels sprouts:
- Add the drained Brussels sprouts to the prepared glaze. Toss gently until each sprout is evenly coated.
Roast:
- Transfer the coated sprouts to a baking sheet lined with parchment paper. Spread them out in a single layer to prevent steaming. Roast at 400°F (200°C) for 12–15 minutes, or until the edges are golden brown and caramelized.
Serve:
- Remove from the oven and serve immediately as a flavorful side dish.
Notes
This recipe is naturally gluten-free. However, always ensure Dijon mustard and dried herbs are certified gluten-free to avoid cross-contamination.