These Honey Dijon Glazed Brussel Sprouts are caramelized to perfection and coated in a tangy sweet sauce! The perfect and easy side dish for any occasion!
This recipe was originally published in November 2018 – since then I’ve updated the photos. Enjoy!
Side dish central! Is anyone else’s favorite thing about the holidays side dishes?! Like, hi please keep the turkey I’ll take the mac and cheese, mashed potatoes and these brussel sprouts! YES PLEASE!
But…I have to admit, brussel sprouts have always been one of those foods that you’re like mmmmm, no thanks. Like, since I was a kid. Wasn’t that always the ultimate form of punishment? BRUSSEL SPROUTS FOR DINNER? Why, Mom, why?!
So, in my very biased and stubborn mind, I was never gonna like those little green guys. Until one day, I decided to be a grown up and just try them out again. Give ’em one more shot before I wrote them off forever.
And guys, the result? DELICIOUS! Wowza have my tastebuds been missing out for all these years.
Why You’re Going to Love This Dish:
First off, This is the perfect side dish – it’s SO EASY!
You basically just plop everything onto a baking sheet (pro tip: if you use aluminum foil to coat your baking sheet – no clean up for you!) and then you roast them. That’s it.
You set a timer on your phone, you scroll through social media and wonder where that girl got her cute shirt, flip the sprouts a couple of times and before you know it, BOOM. They’re done.
Seriously, picture this: Roasted caramelized brussel sprouts, juicy yet crunchy, sweet red onion – all topped with olive oil, salt and pepper.
Oh, and did I mention they’re coated in a delicious homemade honey dijon glaze that puts the cherry on top?!
Yes – the glaze is perfectly tangy, sweet, a little zip and just perfect to coat the sprouts.
The brussel sprouts are crunchy, slightly juicy, perfectly roasted. I love the crunchy and slightly spicy red onion and the zippy honey dijon glaze which is the perfect mixture of sweet and savory.
Let’s get into what you need for this dish – spoiler, it’s not much!
Ingredients You Need:
- Fresh brussel sprouts
- Dijon mustard
- Red onion
- Salt and pepper
- Olive oil
Best Tips for Making This Dish:
I promise this is the most simple side dish you can dream of – but let me give you a few tips that helped me along the way!
First off, make sure your brussel sprouts are washed and ready to go. Pre-heat that oven so you’re not waiting around like I do everytime I forget to pre-heat it!!
While it’s pre-heating, take the time to slice the brussel sprouts in half.
Once they are all done (I did about 1 lb worth), add them to a large bowl of your choice.
Now that your cutting board is free again, dice up half of a red onion and add that to the bowl as well.
Add a generous drizzle of olive oil and a pinch of salt and pepper to the bowl.
This will ensure that all of the veggies are coated instead of just adding them directly to the sheet pan and hoping that they each get a bit of olive oil.
Spread them out on the sheet pan – making sure they are all turned the same way and that they aren’t touching! And pop them in the oven to roast.
Overall – the cook time for these brussel sprouts is about 25 minutes. But you are going to want to flip them every ten minutes to ensure perfect caramelization!
Once they’re done, add them BACK into the bowl that you used earlier because hi we don’t like doing dishes around here.
And then add in the honey dijon sauce.
You can whip up this sauce in a jiffy – all you do is mix dijon mustard, honey, a splash of balsamic vinegar and salt and pepper in a bowl. Taste and adjust if need (add more honey if you want it sweeter, more dijon if you want it tangier) and then coat the brussel sprouts with it!
Add a pinch more salt if needed and then voila! You’re all set.
It’s basically like Fall in a bowl. Definitely give this recipe a go even if you’re a former brussel hater – it may just end up changing your mind!
Did you enjoy this recipe? Here are a few others you might like:
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Honey Dijon Glazed Brussel Sprouts
A delicious side dish filled with caramelized brussel sprouts, red onion and a sweet tangy glaze to finish.
- 1 lb Fresh Brussel Sprouts
- 1/2 chopped Red Onion
- 1/4 cup Olive Oil
- Salt and Pepper to Taste
Honey Dijon Glaze
- 1/4 cup Dijon Mustard
- 1 tbsp Balsamic Vingegar
- 2 tbsps Honey
Preheat oven to 400 degrees. Coat baking sheet with aluminum foil.
Cut brussel sprouts in half. Chop 1/2 of a red onion into chunks.
Place prepared vegetables into a bowl and add olive oil. Mix well to coat evenly.
Evenly spread brussel sprouts and onion onto the baking sheet. Generously add salt and pepper to taste. Place in oven and roast for 25 minutes, turning the sprouts every 10 minutes.
While those are baking, mix dijon mustard, balsamic vinegar and honey into a medium sized bowl.
Once the brussel sprouts are roasted to caramelized perfection, transfer them to the bowl you just made the glaze in. Mix well to coat evenly.
Transfer to a serving bowl and serve immediately.