Believe it or not, I didn't taste a brussels sprout until my culinary school days. I was one of those individuals who immediately misjudged the vegetable based on its reputation among kids. However, I discovered that if prepared correctly, the sprout can be quite delicious. Take, for example, these honey mustard roasted brussels sprouts. With the right dressing and toppings, brussels sprouts are a great side to your main attraction.

Print Recipe

Honey Mustard Roasted Brussels Sprouts

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: vegetarian

Servings: 4

Author: Cherry on My Sundae

Ingredients

• 1 tablespoon oil
• 1 lb brussels sprouts stems removed, halved
• 1 shallot minced
• ½ cup vegetable broth
• 1 tablespoon whole grain mustard
• zest and juice of 1 lemon
• 2 tablespoon honey
• salt and pepper
• ¼ cup toasted chopped walnuts
• ¼ cup grated parmesan optional

Instructions

• Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Add brussels sprouts and saute until browned. Add shallots and saute for 30 seconds or until tender. Add broth and bring to a boil. Reduce heat and simmer for 3-4 minutes or brussels sprouts are tender.
• Meanwhile, mix together mustard with zest and juice of lemon and honey. Once the broth has evaporated, add mustard sauce. Stir to coat brussels sprouts. Season with salt and pepper.
• Top with chopped walnuts and grated parmesan. Remove from heat and serve hot.

**Helpful tips and common mistakes

If you like honey mustard dressing then you'll enjoy this honey mustard roasted brussels sprouts side dish. The dressing is based on the same ingredients as the salad dressing with the addition of walnuts and grated Parmesan.

I personally prefer roasting brussels sprouts over any other method because it allows the sprouts to caramelize. As the vegetable becomes tender, the outer leaves begin to brown and caramelize, adding another flavor element to the side dish.

Brussels sprouts are most commonly paired with salty bacon to give the vegetable more flavor; however, since I served mine with beef, I simply topped with toasted walnuts and freshly grated Parmesan. Simple, light, and easy to prepare for any occasion!

For more side dish inspiration check out this savory pear gratin with prosciutto gruyere breadcrumbs!