• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cupboard Collective - Chez Nous
  • Home
  • About Chez Nous
  • Recipes
    • Appetizers
    • Baking & Desserts
    • Breakfast
    • Canning and Preserving
    • Casseroles
    • Homemade Staples
    • Meat
    • Poultry
    • Salads
    • Sauces
    • Seafood
    • Skillet Dinners
    • Soups and Stews
    • Vegetables
  • Local Producers
  • Retail Therapy
    • Cookbooks I Love
    • Kitchen Appliances
    • Kitchen Tools
    • Kitchen Linens
    • Thrive Market
  • Contact Page
menu icon
go to homepage
  • About
  • Recipes
  • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Retail Therapy
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Vegetables

    Honey Mustard Brussels Sprouts

    Published: Mar 9, 2020 · Modified: May 22, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

    Yum
    Jump to Recipe Print Recipe

    We live just north of Seattle, but we spent a weekend in the city back in December. During that weekend, we ate at Betty on Queen Anne and had a beautiful Brussels sprouts appetizer. It was absolutely delicious so naturally, I came home and recreated Honey Mustard Brussels Sprouts with my own ideas.

    Mixed with the toasted pecans

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.


    At Betty, they deep fry the Brussels Sprouts. They aren't breaded, but they are super crsip and tasty! I decided to roast mine at a high heat to get that crispiness and char.

    Cutting the brussels sprouts on a cuting board
    Pouring oil over the sprouts

    I cut most of them in half, but the larger ones in quarters. Don't neglect to gather up all the loose leaves that fall to the side when the stem end is cut. The smaller the pieces, the more crispy and charred they will end up!

    Coat them with oil and season well with salt and pepper.

    Seasoning the sprouts with salt
    Oiled and seasoned Brussels Sprouts on a baking sheet

    Bake them on a baking sheet in a single layer at 500 degrees F for 15-20 minutes. If you have really small pieces, it might take less time so keep an eye out!

    Crispy roasted Brussels Sprouts on a baking sheet

    But you DO want some nice dark charred pieces so don't take them out of the oven too soon!

    Close up of crispy roasted Brussels Sprouts

    The secret ingredient in Honey Mustard Brussels Sprouts

    While the Brussels sprouts are in the oven, toast some nuts! Can you guess what my choice is!?

    Pecans in a cast iron Chef's skillet to toast

    Betty uses pistachios and I don't think they were toasted. But I inhaled them so quickly that I can't be sure! My favorite nut of all time is pecan and I think they go so well with Honey Mustard! They are buttery and so delicious! Hazelnuts would be amazing, too.

    I love using a cast iron skillet over medium to medium-high heat. When that toasty, buttery nuttiness starts smelling fragrant, watch for some browning on the nuts. Let them cool, then chop them small.

    Honey mustard dressing

    The dressing for the Brussels sprouts is simply three ingredients: honey, Dijon mustard, and rice wine vinegar. My dressing in the photo below looks really dark and it's because of the local knotweed honey that I used. The rice wine vinegar gives a brightness, but because it also tends towards sweetness, it doesn't give a swift kick in the pants that another vinegar might!

    Depending on the thickness of the honey, it might take a bit of mixing to get everything incorporated. It will eventually happen, though, especially with the vinegar's help.

    Triptych of steps making Honey Mustard Dresing
    Honey Mustard Dressing being poured on the roasted Brussels Sprouts

    After the Brussels Sprouts are crispy and charred, take them from the oven and put them in a bowl large enough to toss with the honey mustard dressing. Add half of the pecans and mix them in, then put the remainder on top before serving.

    If you know anyone who claims to dislike Brussels sprouts, I challenge you to have them taste these. The inherent bitterness of sprouts is totally displaced by the crispiness and the honey mustard sweetness ... MMMM! So good!

    Mixed with the toasted pecans

    Other vegetable sides you might enjoy:

    • Whole Roasted Garlic Parmesan Cauliflower
    • Celery Root Puree
    • Braised Greens with Bacon

    Recipe

    Honey Mustard Brussels Sprouts in a bowl with a wooden spoon

    Honey Mustard Brussels Sprouts

    Tammy Circeo
    This is the recipe for Brussels Sprouts that you'll make for everyone who says they don't like them! Who can resist the sweet tanginess of honey mustard?
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Side Dish
    Cuisine American
    Servings 4 servings

    Ingredients
      

    • 1 pound Brussels sprouts
    • 1-2 Tablespoons olive oil
    • salt and pepper to season
    • ½ cup pecans
    • 3 Tablespoons honey
    • 1 Tablespoon + 1 teaspoon Dijon mustard
    • 1¼ teaspoon rice vinegar

    Instructions
     

    • Preheat the oven to 500°F. Line a baking sheet with parchment paper.
    • Prepare the Brussels sprouts by cutting them in half, reserving all the spare leaves that fall away. Toss with oil and season with salt and pepper. Spread in one layer on the prepared baking sheet. Roast for 15-20 minutes until they are very crispy and dark.
    • While the Brussels Sprouts are roasting, toast the pecans in a skillet over medium high heat until they are fragrant and slightly dark. Let them cool, then chop them small.
    • Mix the honey, Dijon mustard, and rice wine vinegar in a small bowl and set aside.
    • When the Brussels sprouts are done, remove them from the baking sheet to a bowl large enough to toss them with the honey mustard. Pour the honey mustard over the roasted Brussels sprouts and toss to coat. Sprinkle half of the toasted pecans on top and stir to mix them in. Sprinkle the rest on top to serve.
    Keyword brussels sprouts, honey mustard, roasted brussels sprouts
    Yum

    More Recipes for vegetables

    • A white platter full of Basil Parmesan Roasted Potatoes
      Basil Parmesan Potatoes & Garlic Aioli
    • A vintage platter filled with Oven Roasted Okra Pods
      Oven Roasted Okra Pods
    • Baking dish with balsamic roasted onions in it on a wooden charger with a napkin and serving pieces beside
      Balsamic Roasted Onions
    • two mushroom tartines on a small cutting board with a glass of white wine
      Mushroom Tartines with Goat Cheese

    About Tammy Circeo

    Reader Interactions

    Comments

    No Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    logo
    Food Advertisements by
    Headshot of Tammy.

    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

    More about me →

    logo
    Food Advertisements by

    Popular Recipes

    • Chicken with Tomato Tarragon Sauce in a braising pan.
      Chicken with Tomato Tarragon Sauce
    • Cantaloupe Salad with Prosciutto & Mozzarella on a white French platter with a vintage silver serving spoon.
      Cantaloupe Salad with Prosciutto & Mozzarella
    • Serve Saltimbocca alla Romana on a beautiful platter with fried sage leaves to garnish
      Saltimbocca alla Romana
    • Two plates of Parmesan Crusted Chicken with Caesar Salad and cutlery beside
      Parmesan Crusted Chicken with Caesar Salad
    logo
    Food Advertisements by

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Photos & Recipe Sharing
    • Commenting Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2023 Tammy Circeo