If you’re looking to elevate your vegetable game, these Roasted Brussels Sprouts with Mustard Sauce are about to become your new favorite side dish. I’ve perfected this recipe to bring out the natural sweetness of Brussels sprouts while complementing them with a tangy, creamy mustard sauce that’ll make even skeptics ask for seconds.
Ingredients
For the Brussels Sprouts:
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic, minced (optional)
For the Mustard Sauce:
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature ensures perfect caramelization without burning.
- Clean your Brussels sprouts, removing any yellow leaves and trimming the stems. Cut them in half lengthwise – this creates more surface area for caramelization.
- Toss the halved sprouts with olive oil, salt, and pepper (and garlic if using) in a large bowl, making sure they’re evenly coated.
- Spread them on a large baking sheet in a single layer, cut-side down. Don’t overcrowd the pan – this is crucial for achieving that perfect crispy exterior.
- Roast for 20-25 minutes, giving them a quick stir halfway through, until they’re golden brown and crispy on the outside and tender inside.
- While the sprouts are roasting, whisk together all the mustard sauce ingredients in a small bowl until well combined.
- Once the Brussels sprouts are done, transfer them to a serving dish and drizzle with the mustard sauce while they’re still hot.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 6 as a side dish
Recipe Notes
- Look for Brussels sprouts that are similar in size to ensure even cooking.
- Don’t wash the sprouts right before roasting – excess moisture will prevent proper caramelization. If you need to wash them, do it well in advance and dry thoroughly.
- The mustard sauce can be made up to 3 days ahead and stored in the refrigerator.
- For extra crispiness, place the baking sheet in the oven while it preheats.
- If your Brussels sprouts are very large, you might need to add 5-7 minutes to the cooking time.
- The sauce also works great with roasted potatoes or as a dip for raw vegetables.
These Roasted Brussels Sprouts with Mustard Sauce are best served immediately while they’re still crispy. If you have leftovers, reheat them in a 350°F oven for about 5 minutes to restore their crispiness – microwave reheating will make them soggy.
Roasted Brussels Sprouts with Mustard Sauce
If you're looking to elevate your vegetable game, these Roasted Brussels Sprouts with Mustard Sauce are about to become your new favorite side dish. I've perfected this recipe to bring out the natural sweetness of Brussels sprouts while complementing them with a tangy, creamy mustard sauce that'll make even skeptics ask for seconds.
Ingredients
- 2 pounds fresh Brussels sprouts trimmed and halved
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced (optional)
- 1/4 cup Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- 3 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This temperature ensures perfect caramelization without burning.
- Clean your Brussels sprouts, removing any yellow leaves and trimming the stems. Cut them in half lengthwise - this creates more surface area for caramelization.
- Toss the halved sprouts with olive oil, salt, and pepper (and garlic if using) in a large bowl, making sure they're evenly coated.
- Spread them on a large baking sheet in a single layer, cut-side down. Don't overcrowd the pan - this is crucial for achieving that perfect crispy exterior.
- Roast for 20-25 minutes, giving them a quick stir halfway through, until they're golden brown and crispy on the outside and tender inside.
- While the sprouts are roasting, whisk together all the mustard sauce ingredients in a small bowl until well combined.
- Once the Brussels sprouts are done, transfer them to a serving dish and drizzle with the mustard sauce while they're still hot.