These creamy honey mustard roasted Brussels sprouts are the perfect quick and healthy side dish for any meal. The whole family will love them, even the kids who swear they aren't into Brussels sprouts. The recipe is gluten free, dairy free, and paleo too.
Roasted Brussels without balsamic vinegar
I'm super excited to share this recipe with y'all.
It's been a long time coming, seeing as I've been making it for years but never took the time to really measure anything out so I could share.
They are absolutely delicious, and I've even turned Brussels sprouts haters into lovers after they've chowed a few pieces down.
I think what turns some people off from Brussels sprouts is how they potentially can taste bitter depending on preparation.
This creamy honey mustard sauce will be sure to change your mind and you won't detect even a hint of bitterness here.
If you are however looking for a fabulous balsamic roasted Brussels sprouts recipe, this is my favorite one.
What ingredients do you need to make perfect roasted Brussels sprouts?
You don't need much to make creamy honey mustard Brussels sprouts.
Most of the magic happens in the honey mustard sauce, which is still just a handful of ingredients and made from a homemade mayonnaise base.
For that, you will need:
- Mayo
- Stone ground mustard
- Dijon or spicy brown mustard
- Honey
- Garlic powder
- Salt and pepper
What goes well with Brussels sprouts?
I love pairing Brussels sprouts with really any protein dish or main meal.
They are super versatile when it comes to what they pair well with.
You could even turn this dish into more of a warm salad. You could add some chopped apples, nuts, leafy greens, etc.
That would be absolutely fantastic! 🙂
How to make creamy honey Brussels sprouts
Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the top third of the oven. Line a baking sheet with parchment paper and set aside.
Trim the Brussels sprouts: Cut the ends off each sprout, peel off the outer layer and cut in halves or quarters, depending on how large the sprouts are. You want the pieces to be bite-sized. Set aside in a large mixing bowl.
Add oil to the mixing bowl along with salt and pepper. Mix thoroughly.
Transfer sprouts to the baking sheet in a single layer.
Bake for 25-30 minutes, flipping halfway through until golden brown throughout. They should be fork tender and crisp around the outside.
While the sprouts are cooking, prepare the creamy honey mustard sauce.
In a small bowl, combine all of the sauce ingredients and stir until smooth throughout.
Add to the cooked Brussels, about ¼ cup at a time, until they have reached your desired level of sauciness.
How do you roast Brussel sprouts so they are not soggy?
My recommendation is listed in the recipe's instructions.
I like to preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the top-middle position.
I will bake them for about 25-30 minutes, flipping halfway through.
You want to make sure you are giving them room to breathe on the baking sheet and that it is not overcrowded.
This is all crucial when it comes to having non-soggy sprouts!
Enjoying this Brussels recipe? Other side dishes you'll love:
Creamy Keto Mashed Cauliflower
Cauliflower Nuggets with Honey Mustard Sauce
Dairy Free Whole30 Potato Salad
Creamy Honey Mustard Roasted Brussels Sprouts
Ingredients
Roasted Brussels Sprouts
- 1 ½ - 2 pounds Brussels sprouts
- 3 tablespoons avocado oil
- 2 teaspoons kosher salt
- ¼ teaspoon black pepper
Creamy Honey Mustard Sauce
- ¾ cup homemade paleo mayonnaise
- 1 ½ tablespoons honey
- 1 ½ teaspoons stone ground mustard
- 1 ½ teaspoons Dijon or spicy brown mustard
- ½ teaspoon garlic powder
- kosher salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425 degrees Fahrenheit and adjust the oven rack to the top third of the oven. Line a baking sheet with parchment paper and set aside.
- Trim the Brussels sprouts: Cut the ends off each sprout, peel off the outer layer and cut in halves or quarters, depending on how large the sprouts are. You want the pieces to be bite-sized. Set aside in a large mixing bowl.
- Add oil to the mixing bowl along with salt and pepper. Mix thoroughly.
- Transfer sprouts to the baking sheet in a single layer.
- Bake for 25-30 minutes, flipping halfway through until golden brown throughout. They should be fork tender and crisp around the outside.
- While the sprouts are cooking, prepare the creamy honey mustard sauce.
- In a small bowl, combine all of the sauce ingredients and stir until smooth throughout. Taste for salt and pepper and stir again.
- Add to the cooked Brussels, about ¼ cup at a time, until they have reached your desired level of sauciness.
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