Easy Roasted Brussels Sprouts with Honey and Mustard

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Easy Roasted Brussels Sprouts with Honey and Mustard

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.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: American

Keyword: Brussel sprouts, roasted Brussels sprouts, side dish idea

Servings: servings

Calories: 107kcal

Author: Amy Casey

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.

Video

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.

Nutrition