Honey Mustard Brussels Sprouts

# Components:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil

03 - 2 tbsp honey

04 - 1 ½ tbsp Dijon mustard

05 - 1 tbsp whole-grain mustard

06 - ½ tsp garlic powder

07 - 1 tbsp apple cider vinegar

08 - ½ tsp salt

09 - ¼ tsp black pepper

→ Optional Garnish

10 - 2 tbsp fresh parsley, chopped

# Directions:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.

02 - Whisk olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper in a large bowl until smooth.

03 - Add the Brussels sprouts to the bowl and toss to evenly coat with the glaze.

04 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet to enhance caramelization.

05 - Roast for 20 to 25 minutes, flipping halfway through, until golden brown and caramelized.

06 - Transfer to a serving dish, sprinkle with fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -

The glaze creates a sticky, caramelized coat that makes Brussels sprouts taste nothing like that mushy cafeteria version you might remember.
It comes together in under 40 minutes with mostly pantry staples, so it works for weeknight dinners or dinner parties.
Sweet, tangy, and savory all at once—the kind of side dish that steals the show.

02 -

Don't crowd the pan—if your Brussels sprouts are piled on top of each other, they'll steam instead of roast, and you'll lose all that caramelization magic.
The glaze will be thin before roasting, but it thickens and concentrates in the heat, so resist the urge to add more honey or oil.

03 -