Creamy Honey Mustard Roasted Brussels Sprouts

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.

Course Side Dish

Cuisine American

Keyword Creamy Honey Mustard Roasted Brussels Sprouts, Honey Mustard Roasted Brussels Sprouts

Prep Time 10

Cook Time 30

Servings

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.

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