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Honey Mustard Brussels Sprouts

Honey Mustard Brussels Sprouts in an cast iron skillet on a christmas table.
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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 them – you might like these mustard spouts so much that they start making a regular appearance on your table!

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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 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.

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.

Ingredients

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 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.
  • pumpkin seeds: can be substituted with sunflower seeds.
a cast iron skillet full of roasted brussels sprouts on a table decorated with green branches.

Method: How To Make Honey Mustard Brussels Sprouts?

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. If you are only going to add one type of mustard to your spouts, go with wholegrain!

Add Brussels sprout halves to the marinade, mix to coat and set aside for a few minutes to marinate.

In the meantime toast some pumpkin seeds in a small dry frying pan until just browning and starting to crackle.

pumpkin seeds toasting in a frying pan.

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 to 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 to 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 out of the oven, drizzle with the reserved marinade, scatter the toasted pumpkin seeds and serve!

Honey mustard brussels sprouts with toasted pumpkin seeds on top.

What To Serve Honey Mustard Brussels Sprouts With?

This recipe goes well with almost any meat or vegetarian roast that you can possibly imagine! Be it lamb, pork, chicken or nut roast, these flavoursome roasted Brussels will make a great sidekick to your festive meal. Try them with:

Other Christmas Side Dishes To Try

For other Christmas recipes, have a look at our full Christmas Food collection here, including some wonderful side dishes:

Recipe Card

Honey Mustard Brussels Sprouts

Honey Mustard Brussels Sprouts

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!
5 from 4 votes
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American, British, Christmas
Servings 2 side portions
Calories 153 kcal

Ingredients
 
 

  • 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

Instructions
 

  • 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 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!

Notes

If you don’t have an ovenproof pan or a cast-iron skillet, simply sear the Brussels sprouts in an ordinary frying pan. Then just before Step 6, transfer them into a baking tray and roast in the oven. Just keep in mind that your sprouts may take a couple of minutes longer as your tray will be cold to start with. 

Nutrition

Calories: 153kcalCarbohydrates: 22gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 645mgPotassium: 607mgFiber: 6gSugar: 12gVitamin A: 951IUVitamin C: 107mgCalcium: 66mgIron: 3mg
Keyword Brussels Sprouts, Christmas Brussels, Christmas Brussels Sprouts, Christmas Sides Recipes, Christmas Sprouts, Christmas Sprouts recipe, Honey Mustard Brussels Sprouts, Honey Mustard Sprouts, Recipe for Christmas Sprouts, Recipe for Honey Mustard Brussels Sprouts
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5 Replies to “Honey Mustard Brussels Sprouts”

  1. Sisley White - Sew White says: Reply

    5 stars
    This is now my favourite way to have sprouts. What a brilliant flavour!

  2. Amanda Wren-Grimwood says: Reply

    5 stars
    I am definitely a sprout lover but I’ve never cooked them with honey and mustard. We’ll be having these Christmas day!

    1. I always wonder why people don’t like sprouts! We love them! Hope you like this version too 🙂

  3. 5 stars
    I love the honey mustard on these brussels sprouts to give them a little something extra!

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