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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!
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Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish
Cuisine American, British, Christmas
Servings 2 side portions


  • 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!


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. 
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