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Honey Mustard Roasted Brussels Sprouts

Course Side Dish
Cuisine American
Keyword vegetarian
Total Time 20 minutes
Servings 4
Author Cherry on My Sundae


  • 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


  • 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.