Are you one of the people who only eat Brussels Sprouts over Christmas and even then, secretly hate them? Maybe we can change your mind 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! Try this simple side dish for your next dinner party over the holidays – this may become your new favorite way to cook Brussels!
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Do You Really Like Brussels Sprouts?
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 didn’t know how horrible they could taste, and I took that as a compliment. I cook sprouts every year during the cooler months, serving them as a roasted vegetables side dish, and using them to make Brussels Sprout Salad and Slaw. So I must be doing something right for them to never go horribly wrong.
Tips For Great Brussels Sprouts
A key to good Brussels sprouts is cooking them quickly. That’s why I like searing them in a hot pan and then transferring them 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/ or skillet you’re cooking them in. 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.
Six simple ingredients, and some substitutions for you to consider right here:
- Brussels sprouts: halved. You may choose to use baby Brussels sprouts, but make sure to reduce cooking time based on the size of your vegetables. Overcooked Brussels are not nice!
- mustard: we use two types of mustard in this recipe: wholegrain mustard and Dijon mustard. The former adds sweetness and texture, and the latter is a more tangy mustard type. It’s full of flavour and slightly sharper taste!
- soy sauce: can be replaced with tamari, coconut aminos or simply a pinch of salt.
- clear honey: can be replaced with maple syrup or agave nectar for a plant-based Christmas side dish.
- oil: we used olive oil, but other types of oil will work too.
- pumpkin seeds: can be substituted with sunflower seeds.
Method: How To Make Honey Mustard Brussels Sprouts?
Preheat the oven to 200°C Fan. In a large bowl, mix both types of mustard, sweet honey, soy sauce, and a pinch of salt and pepper. Stir to combine. We do not season the Brussels Sprouts as the mustard and soy sauce add enough salty flavors to the recipe.
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. If you are only going to add one type of mustard to your spouts, go with whole grain mustard!
Remove any damaged outer leaves from your Brussel sprouts and cut each in half.
Add Brussels sprout halves to the honey mustard sauce and mix to coat. Set them aside for a few minutes to marinate in the honey mustard mixture.
In the meantime toast some pumpkin seeds in a small dry frying pan until just browning and starting to crackle. Transfer them to a small bowl to prevent them from burning in the residual heat.
Heat a large ovenproof pan/ cast iron skillet on medium-high heat with a tablespoon of olive 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 sheet later).
Place sprouts cut side down into the pan. Reserve any leftover sauce for later. Sear the sprouts for 4 minutes, then stir and fry for another minute.
Transfer the hot skillet to the preheated oven (make sure they are spread out in an even layer) 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 to a baking tray/ sheet pan 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 Crispy Honey Mustard Brussels Sprouts out of the oven, drizzle with the reserved honey mustard glaze, scatter the toasted pumpkin seeds and serve!
What To Serve Honey Mustard Brussels Sprouts With?
This recipe goes well with almost any meat or vegetarian main dish that you can possibly imagine! Be it lamb, pork, roast chicken or nut roast, these flavoursome roasted Brussels Sprouts will make a perfect side dish for your holiday table. Try them with:
Other Christmas Side Dishes To Try
Looking for other ideas for an easy side dish for the holiday dinner table? Have a look at our full Christmas Food collection here, including some wonderful side dishes:
- Festive Pilaf | Christmas Rice Side Dish
- Balsamic-Glazed Red Cabbage Steaks | A Perfect Christmas Dinner Side
- Orange Glazed Carrots in a Pan
- Brussels Sprouts with Balsamic Vinegar Reduction
Honey Mustard Brussels Sprouts
- Cast-Iron Skillet or ovenproof frying pan
- 250 g Brussels sprouts halved
- 1 tablespoon wholegrain mustard
- 1 teaspoon Dijon mustard
- 1 tablespoon soy sauce
- 1 tablespoon clear honey
- 20 g pumpkin seeds
- Preheat the oven to 200°C Fan.
- In a large bowl, mix both types of mustard, honey, soy sauce 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 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 tablespoon 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!