Are you one of the people who only eat Brussels Sprouts over Christmas and secretly hate them? Maybe we can change your mind and make them a regular side on your table with our Honey Mustard Brussels Sprouts recipe! Crispy on the outside, tender but not mushy, tossed in a sweet and savoury marinade, this recipe is a definite game-changer in the sprouts world. Seared in a pan on high heat to crisp up, then quickly roasted in a hot oven, this is our preferred method of cooking this hugely underrated vegetable!
There are tons of people who despise Brussels sprouts and I honestly don’t know why. Brussels, for me, are just another green vegetable, that may be a bit boring if simply boiled to soften but wonderful if cooked with all the right things. My mother-in-law said that I must have never had a badly cooked sprout if I don’t know how horrible they can taste, and I took that as a compliment. I cook sprouts every year around Christmas, using them as a vegetable side, in salads and slaws. So I must be doing something right for them to never go horribly wrong.
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A key to good Brussels sprouts is cooking them quickly. That’s why I like searing them in a hot pan and then transferring to the oven for a quick roast. This way they don’t have time to stew sitting in a lukewarm oven for a long while. Searing them first gives them a bit more crispiness on the outside too.
Another tip would be to give your sprouts space. Don’t overcrowd the baking tray, spread them out into a single layer with some space in between. This helps them to brown quicker without cooking in each other’s steam.
Preheat the oven to 200°C Fan. In a large bowl, mix both types of mustard, honey, soy sauce, a pinch of salt and pepper. Stir to combine. I like using both types of mustard if I have them in the fridge. Wholegrain mustard adds wonderful texture and Dijon has a bit of a kick that highly contributes to the flavour of the marinade.
Add Brussels sprout halves to the marinade, mix to coat and set aside for a few minutes to marinade.
In the meantime toast some pumpkin seeds in a small dry frying pan until just browning and starting to crackle.
Heat a large ovenproof pan/ cast iron skillet on medium-high heat with 2 tbsp of oil. If you don’t have an ovenproof pan or a cast-iron skillet, simply sear the Brussels sprouts in an ordinary frying pan (you will need to transfer them to a baking tray later).
Add Brussels sprouts cut side down. Reserve excess marinade for later. Sear the sprouts for 4 minutes, then stir and fry for another minute.
Transfer the ovenproof pan into the preheated oven and roast for 8-10 minutes depending on the size of your sprout halves. If you used an ordinary pan to fry them, transfer them into a baking tray first. Just keep in mind that your sprouts may take a couple of minutes longer as your tray will be cold to start with.
Take your Honey Mustard Brussels Sprouts of the oven, drizzle with the reserved marinade, scatter the toasted pumpkin seeds and serve!
For other Christmas recipes, have a look at our collection here, including:
- Festive Pilaf | Christmas Rice Side Dish
- Balsamic-Glazed Red Cabbage Steaks | A Perfect Christmas Dinner Side
- Orange Glazed Carrots in a Pan
Honey Mustard Brussels Sprouts
- 250 g Brussels sprouts halved
- 1 tbsp wholegrain mustard
- 1 tsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp runny honey
- 20 g pumpkin seeds
- Preheat the oven to 200°C Fan.
- In a large bowl, mix both types of mustard, honey, soy sauce, a pinch of salt and pepper. Stir to combine.
- Add Brussels sprout halves to the marinate, mix to coat and set aside for a few minutes to marinade.
- In the meantime toast some pumkpin seeds in a small dry frying pan until just browning and starting to crackle.
- Heat a large ovenproof pan/ cast iron skillet (see tips in the notes, if you don't have one) on medium-high heat with 2 tbsp of oil. Add Brussels sprouts cut side down. Reserve excess marinade for later. Sear the sprouts for 4 minutes, then stir and fry for another minute.
- Transfer the ovenproof pan into the preheated oven and roast for 8-10 minutes depending on the size of your spout halves. Take out of the oven, drizzle with the reserved marinade, scatter the toasted pumpkin seeds and serve!