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, buy 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
- Brussels sprouts
- olive oil
- kosher salt
- freshly ground pepper
- honey
- Dijon mustard
- toasted pine nuts
- pomegranate arils
the recipe details
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 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.
suggestions and tips
- 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.
more side dish recipes
- 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
- Fresh Pineapple Bread Pudding
just one more thing
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.
Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories and videos, cooking tips, and recipes.
recipe
Easy Roasted Brussels Sprouts with Honey and Mustard
- Total Time: 25 minutes
- Yield: 6 servings 1x
Description
These Easy Roasted Brussels Sprouts with Honey and Mustard is one of my go-to side dishes. A sprinkle of toasted pine nuts and pomegranate arils make this a festive holiday side dish.
Ingredients
- 1 ½ pounds of Brussels sprouts
- 1 tablespoon olive oil
- kosher salt
- pepper
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 tablespoons toasted pine nuts
- 2 tablespoons pomegranate arils
Instructions
- Preheat oven to 425 degrees F. Place a large rimmed baking sheet in the oven.
- Wash the Brussels sprouts. Trim off the stem and cut in half any large Brussels sprouts.
- Place Brussels sprouts in a large bowl. Drizzle with olive oil and season with kosher salt and pepper.
- Carefully remove the hot baking sheet from the oven. Pour Brussels sprouts on to the pan making sure they are evenly spread out.
- Roast the Brussels sprouts for 15 to 17 minutes; shake the pan half way through the roasting time. The Brussels sprouts should be charred and slightly tender but, still hold their shape.
- Remove the Brussels sprouts from the oven and place in a large bowl. Drizzle with the honey and Dijon mustard. Toss to completely coat the Brussels sprouts.
- Sprinkle with the toasted pine nuts and pomegranate arils. Serve immediately.
Notes
- 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 hold their shape. No one likes mushy vegetables.
- 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 burn.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: side dish
- Method: roast in oven
- Cuisine: American
Nutrition
- Serving Size: ⅙ of recipe
- Calories: 107
- Sugar: 7.1 g
- Sodium: 86 mg
- Fat: 4.8 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 15.4 g
- Fiber: 4.6 g
- Protein: 4.4 g
- Cholesterol: 0 mg
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