Easy Roasted Brussels Sprouts with Honey and Mustard

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This Easy Roasted Brussels Sprouts with Honey and Mustard recipe is one of my go-to side dishes. A sprinkle of toasted pine nuts and pomegranate arils make this a festive holiday side dish.

Each year it seems the the holiday season sneaks up on me. Before long, I’m rushing to decorate our house, purchase presents, and bake dozens of cookies. Since I’m a personal chef, I’m always thinking about food. Therefore, there is one task I can easily check off my to do list; planning our holiday dinner menu. Our feast will include a spiral cut honey ham, these easy to make ahead cheddar stuffed potatoes, roasted carrot and parsnip fries, and my go-to side dish of Easy Roasted Brussels Sprouts with Honey and Mustard.

Roasting is so great for getting the most flavor out of vegetables. Don’t you love a cooking method where you can just pop the ingredients in the oven and let it do the work for you? The veggies get such a delicious and smoky char flavor.

the ingredients for roasted brussels sprouts with honey and mustard

• Brussels sprouts
• extra virgin olive oil
• kosher salt
• freshly ground pepper
• honey
• Dijon mustard
• toasted pine nuts
• pomegranate arils

Just a little prep is needed to get the Brussels sprouts ready for the oven. Trim the stems and cut any large sprouts in half. Place the vegetables in a large bowl and drizzle with extra virgin olive oil and a generous sprinkle of kosher salt and freshly ground pepper. Roast on a large preheated baking sheet. As soon as the Brussels sprouts come out of the oven, toss them with honey and Dijon mustard. A sprinkle of bright red pomegranate arils and toasted pine nuts add a festive touch to the side dish.

chef cooking tips for roasted brussels sprouts with honey and mustard

• To get a nice char on the Brussels sprouts, heat the baking sheet while the oven is preheating. This step also ensures the vegetables do not stick to the pan.
• So all of the Brussels sprouts cook evenly, cut large sprouts in half.
• Do not overcook the vegetables. You want them tender but still holding their shape. No one likes mushy veggies.
• Easily toast the pine nuts in a skillet. Heat the pan over medium high. No need to add any oil or butter ~ nuts already contain enough oil on their own to toast. Add the nuts. Stir the nuts frequently. They are ready when the nuts are toasty brown in color ~ about 5 minutes. Be sure to remove the pine nuts from the pan as soon as they are done or they will continue to cook and may burn.

If you make these delicious roasted Brussels sprouts with honey and mustard, I’d love hearing from you. Be sure to leave a comment and/or give this recipe a rating ~ I do my best to reply to all your comments. And snap a photo to post to Instagram. I’ll add the photos to my Insta stories as I love seeing all your creations.

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more side dishes to try

• Apple and Bacon Stuffed Sweet Potatoes with Pomegranate
• Easy Slow Cooker Ratatouille
• Garlic Butter Mushrooms with Blue Cheese
• Mac and Cheese Bites
• The Perfect Fluffy Rice

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