Honey Mustard Brussels Sprouts
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?
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.
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