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.
Honey Mustard Roasted Brussels Sprouts
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!
Bill Carter
I see the brussels sprouts are halved. Do you flip them during roasting?
I've found your site through Reddit. Beautiful stuff--great photography and very well-written instructions. With the Beer Braised Brisket with Onion Jam, Wild Mushroom Bruschetta, and this recipe, I think you've given me a perfect holiday menu.
cma0425
Thank you! I also have a great hasselback potato gratin recipe I'll be posting tomorrow for another side dish.
For the brussels sprouts, yes I would flip them halfway through roasting.
Nedalin Malle
Please, when do you add mustard and lemon?
Your recipe does not say.
cma0425
It's in step 3 where it says "Add broth - honey and bring to a boil.". The broth - honey includes all of the ingredients listed from broth to honey (broth, mustard, lemon, honey).