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Honey Dijon Roasted Brussel Sprouts
Happppy new year!! I want to thank everyone for giving Almost Properly such a warm welcome in 2016! I have learned a ton and undoubtedly have loads more to learn. 2017 here we go!!
If you had to venture a guess as to what the most popular recipe on this blog has been thus far, I don’t know if anyone including me would have expected the answer to be Roasted Honey Balsamic Brussel Sprouts. They are delicious, don’t get me wrong. We eat a lot of brussel sprouts at home and that recipe is the most common way we make them at home! And, apparently Almost Properly readers love their brussel sprouts, too. Who knew!?
While roasted brussel sprouts make a fabulous holiday side dish… they also make an excellent post-holiday side dish to help you stick to those new years healthy eating resolutions!!
So if you brussel sprouts loving people liked the honey balsamic version, you will definitely want to try our other favorite. Honey Dijon Roasted Brussel Sprouts! This version offers more tang and less sweet. I love serving them with some chicken, pork, or (my favorite) salmon. It makes a simple, healthy, well rounded meal!
Also, when a marinade includes a simple list of ingredients like olive oil, dijon mustard, honey, salt, and pepper that I already have on hand, I do a little happy dance in my head. Grocery shopping is my favorite kind of shopping, but running to the store at the last minute to pick up that one obscure ingredient is no one’s favorite.
So if quick, easy, kid friendly, delicious side dishes featuring Brussel sprouts are what people scour the internet for (and apparently it is), add these to the list. They are *almost* as bomb dot com as their honey balsamic marinated cousins.
- 4 cups halved brussel sprouts
- 4 tbsp. olive oil, divided
- 2 tbsp. dijon mustard
- 2 tbsp. honey
- salt and freshly ground pepper
Preheat oven to 375 degrees.
On a large baking sheet toss brussel sprouts with 2 tbsp. olive oil and a generous sprinkle of salt and freshly ground pepper. Arrange brussel sprouts with cut side down and bake for 15 minutes. Remove from oven and flip brussel sprouts so that cut side is up and bake for 15 minutes more.
In a small bowl combine remaining olive oil, honey, and dijon. Heat in microwave for a few seconds so that honey is very liquid and can easily be mixed with oil and dijon.
Remove brussel sprouts form oven and toss with honey-dijob mixture in a large bowl. Return sprouts to baking sheet with cut side down to soak up more of the marinade. Bake for 5 more minutes. Remove from oven, and serve on a plate or transfer to serving bowl immediately.