Roasted Brussels Sprouts with Honey Mustard Sauce



Serving size

about 1 cup
45 Minutes

This recipe can be multiplied or divided by 2 and makes very good leftovers.

Roasted Brussels Sprouts with Honey Mustard Sauce


1 Tbsp. Olive oil
1 large White onions (thinly sliced)
16 ounces Brussels sprouts, raw (halved or quartered lengthwise)
4 tsp. Coarse ground mustard
2 tsp.. Honey
1/4 tsp. Salt
1 tsp.. White wine vinegar
2 Tbsp No salt added vegetable stock


Place a large skillet in the oven and preheat the oven to 325F.

When the oven comes to temperature, place the olive oil in the pan and add the onions.

Toss and add the Brussels sprouts, toss, and return the pan to the oven.

Roast for 20 minutes, tossing occasionally.

While the sprouts and onions are roasting, in a small bowl whisk together the mustard, honey, salt, vinegar, and vegetable stock.

After roasting the Brussels sprouts for 20 minutes, add the sauce to the pan, toss well, and return to the oven for 7-10 minutes.

Toss well and serve.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

Brussels sprouts are bitter when raw, but roasting them brings out their hidden sweetness. Adding mustard for tartness and roasted onions for sweetness and an umami hit along with the honey makes these sprouts far better than the ones that you feared as a kid.

"Almost anything is edible with a dab of French mustard on it."

Nigel Slater