Honey Dijon Brussels Sprouts are an easy fall side dish made by roasting Brussels sprouts until tender, then coating them with a simple honey-and-Dijon glaze. Serve with Roasted Vegetable Wellington and Savory Mashed Sweet Potatoes for a colorful holiday table.
Fall Brussels Sprouts Recipe
I like this roasted Brussels sprouts recipe because it works well with the traditional fall dishes I make this time of year and doesn’t take long in the oven, which is especially helpful during the holidays.
It’s quick, looks pretty on the table, and the honey-Dijon gives the sprouts a nice, savory autumn flavor.
Ingredients for Honey Dijon Brussels Sprouts
Here’s what you’ll need to make it. Exact amounts are listed in the recipe card below.
- Brussels sprouts – Choose fresh, firm sprouts that are about the same size so they roast evenly. Halving them helps them cook quickly and get those nicely browned edges.
- Olive oil – A light drizzle helps the Brussels sprouts roast instead of steam and gives them a bit of crispness.
- Butter – Stirred into the glaze for a smooth, rich coating that sticks beautifully to the sprouts.
- Honey – Adds a light sweetness that balances the Dijon mustard without making the dish sugary.
- Creamy Dijon Mustard – The base of the glaze that gives this dish its signature tangy flavor.
- Dried Dill Weed – A small amount brings a hint of freshness that pairs nicely with the honey-Dijon combo.
- Onion powder – Rounds out the glaze with a mild, savory depth.
- Simple Seasonings – Kosher salt and ground black pepper are all thats needed.
How to Make Honey Dijon Brussels Sprouts
STEP ONE: Prep.
Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper for easy cleanup.
STEP TWO: Season the Brussels Sprouts.
Place the cut Brussels sprouts in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
STEP THREE: Roast.
Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 15 minutes, or until fork-tender and golden on the edges.
STEP FOUR: Make the Honey Mustard Glaze.
While the sprouts are roasting, whisk together the melted butter, honey, Dijon mustard, dill weed, onion powder, salt, and pepper in a small bowl until smooth.
STEP FIVE: Combine.
Transfer the roasted Brussels sprouts to a large bowl. Drizzle with the honey-Dijon glaze and stir gently to coat.
STEP SIX: Serve.
Adjust seasoning to taste, then transfer to a serving dish. Serve warm.
Make It Vegan 🌱
Use dairy-free butter and swap the honey with apple-based vegan honey or maple syrup.
Storage and Reheating
- Store leftover honey mustard Brussels sprouts in an airtight container in the refrigerator for up to 3 days. To reheat, spread them on a baking sheet and warm in a 375°F oven for about 10 minutes, just until heated through. The glaze will loosen slightly as they warm, bringing back that smooth, coated texture. For smaller portions, a quick reheat in a skillet over medium heat also works well.
Recipe FAQs
Can I use Frozen Brussels Sprouts?
- Fresh works best, but if frozen is what you have, thaw and pat them dry first so they roast instead of steam.
Can I Make This Ahead?
Yes, partially. Roast up to a day in advance, then reheat in the oven at 375°F for about 10 minutes. Add the glaze right before serving.
More Holiday Side Dish Recipes
- Green Bean Bundles
- Stovetop Brussels Sprouts
- Cheesy Brussels Sprouts Casserole
- Brussels Sprouts and Cranberries
- Roasted Cauliflower Gratin
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Roasted Brussels Sprouts with Honey-Dijon Glaze Recipe
Ingredients
- 1 pound Brussels sprouts trimmed and halved or quartered
- 1 tablespoon butter melted
- 1 tablespoon honey
- 1 teaspoon creamy Dijon mustard
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper for easy cleanup.
- Place the cut Brussels sprouts in a large bowl. Drizzle with olive oil, season with salt and pepper, and toss until evenly coated.
- Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 15 minutes, or until fork-tender and golden on the edges.
- While the sprouts are roasting, whisk together the melted butter, honey, Dijon mustard, dill weed, onion powder, salt, and pepper in a small bowl until smooth.
- Transfer the roasted Brussels sprouts to a large bowl. Drizzle with the honey-Dijon glaze and stir gently to coat.
- Adjust seasoning to taste, then transfer to a serving dish. Serve warm.
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