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    Home ยป Recipes ยป Creamy Honey Mustard Roasted Brussels Sprouts

    Creamy Honey Mustard Roasted Brussels Sprouts

    Published: Dec 2, 2021 by Monica Stevens Le ยท Leave a Comment

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    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.

    creamy honey mustard brussels sprouts in a white bowl

    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.

    fresh Brussels sprouts chopped on a wooden cutting board

    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
    roasted brussels sprouts on a baking sheet

    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! ๐Ÿ™‚

    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 1/4 cup at a time, until they have reached your desired level of sauciness.

    fresh brussels sprouts prepped and chopped on a baking sheet

    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!

    a bowl of honey mustard Brussels sprouts with a spoon inside

    Enjoying this Brussels recipe? Other side dishes you'll love:

    Creamy Keto Mashed Cauliflower

    Healthy Broccoli Slaw Recipe

    Cauliflower Nuggets with Honey Mustard Sauce

    Creamy Keto Coleslaw

    Dairy Free Whole30 Potato Salad

    honey mustard brussels sprouts in a white ceramic bowl with a spoon inside

    Creamy Honey Mustard Roasted Brussels Sprouts

    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.
    5 from 2 votes
    Tried this recipe?Mention @themovementmenu or tag #movementmenu!
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    Servings 6
    Course: Side Dish
    Cuisine: American
    Keyword: Creamy Honey Mustard Roasted Brussels Sprouts, Honey Mustard Roasted Brussels Sprouts
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 6
    Calories: 151kcal
    Author: Monica Stevens Le

    Ingredients

    Roasted Brussels Sprouts

    • 1 1/2 - 2 pounds Brussels sprouts
    • 3 tablespoons avocado oil
    • 2 teaspoons kosher salt
    • 1/4 teaspoon black pepper

    Creamy Honey Mustard Sauce

    • 3/4 cup homemade paleo mayonnaise
    • 1 1/2 tablespoons honey
    • 1 1/2 teaspoons stone ground mustard
    • 1 1/2 teaspoons Dijon or spicy brown mustard
    • 1/2 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 1/4 cup at a time, until they have reached your desired level of sauciness.

    Nutrition

    Calories: 151kcal | Carbohydrates: 8g | Protein: 1g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 1001mg | Potassium: 61mg | Fiber: 1g | Sugar: 6g | Calcium: 8mg
    Monica Stevens Le
    Monica Stevens Le

    Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.

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    Monica

    Hi! Iโ€™m Monica!

    I am a recipe developer, matcha addict and lover of all things delicious, green and any & all puns. I am also the blogger, real food cook, & bonafide hustler behind the scenes. Read Moreโ€ฆ

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    60 shares
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