This recipe is inspired by the fried Brussels sprouts at a restaurant in Austin, Texas, called Mattie’s, and they’re irresistibly delicious. The sprouts are tossed in a sweet-savory, honey mustard glaze and pan fried to perfection (swoon). This may be our new favorite way to eat vegetables.
Prepare to have your mind changed if you think you’re not a Brussels sprouts fan! These roasted Brussels sprouts aren’t like the mushy, flavorless ones you may have tried before. Instead, they’re perfectly crispy and loaded with flavor!
Our 7-ingredient version is light on the oil, oven finished, and garnished with toasted almonds and dates for a nutty, crunchy, sweet finish. Let us show you how it’s done!
First, prepare the honey mustard glaze by combining a mix of grainy and spicy mustards. While the grainy mustard provides texture, the spicy mustard adds a kick.
Next comes honey for sweetness (or sub maple syrup if vegan), coconut aminos for depth of flavor, and a pinch of salt and pepper.
To cut the Brussels sprouts, we like to halve them without removing the stem. This helps hold the leaves together for even cooking.
Next, the halved Brussels sprouts are added to the honey mustard glaze where they marinate for 10 minutes to soak up the flavors.
How to Roast Brussels Sprouts
Once the Brussels sprouts have marinated, they’re removed from the marinade and seared in a skillet for a crispy exterior.
Then they’re transferred to the oven to continue cooking and become tender. We like to roast them at 400 degrees Fahrenheit for 8-12 minutes. Smaller sprouts will roast faster and larger ones will take longer.
Finally, the roasted Brussels sprouts are tossed in the remaining honey mustard marinade and topped with toasted almonds for crunchy goodness. For extra bites of sweetness, you can also (optionally) add chopped medjool dates at this time. We highly recommend it!
We hope you LOVE these roasted Brussels sprouts! They’re:
Honey-glazed
Mustardy
Tangy
Naturally sweet
Incredibly flavorful
& Delicious!
They’d work well as a side to nearly any main or with other sides! We think they would pair especially well with our Simple French-Style Potato Salad and Lemon & Herb Roasted Chicken.
More Brussels Sprouts Recipes
- Miso-Glazed Roasted Brussels Sprouts
- Crispy Garlic Brussels Sprouts with Sriracha Aioli
- Garlic & White Wine Pasta with Brussels Sprouts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Honey Mustard Roasted Brussels Sprouts
Ingredients
BRUSSELS SPROUTS
- 2 tsp grainy mustard (important that it has whole mustard seeds// we like Maille old style mustard)
- 2 Tbsp spicy mustard (we like 365 organic German mustard)
- 2 – 2 ½ Tbsp honey, plus more to taste (if vegan, sub maple syrup)
- 1 Tbsp coconut aminos (for depth of flavor)
- 1 pinch each sea salt and pepper (plus a pinch more for topping Brussels sprouts)
- 2 heaping cups halved Brussels sprouts
- 1 tsp oil of choice (e.g. avocado or olive // if oil-free, omit or use very small amount of water)
FOR SERVING optional
- 1/4 cup slivered almonds, toasted
- 2 small pitted medjool dates, finely chopped (or sub other dried fruit of choice, such as cherries)
Instructions
- Preheat oven to 400 degrees F (204 C) — use the convection setting if you have it for crispier Brussels sprouts.
- Prepare sauce by adding grainy mustard to a medium mixing bowl, along with spicy mustard, honey (or maple syrup), coconut aminos, and salt and pepper. Stir to combine. Taste and adjust flavor as needed, adding more salt and pepper to taste, coconut aminos for depth of flavor, honey for sweetness, spicy mustard for kick, or grainy mustard for texture.
- Add halved Brussels sprouts to the bowl and top with a pinch each salt and pepper for added flavor. Then gently toss / stir to coat.
- Allow Brussels sprouts to marinate for 10 minutes uncovered at room temperature.
- In the meantime, toast slivered almonds (optional) in a skillet over medium-low heat until golden brown, stirring frequently. Also pit and chop dates (optional). Set aside.
- Heat a large skillet over medium heat. Once hot, add just enough oil to coat the pan. Wait 1 minute, then use tongs or a slotted spoon to add the Brussels sprouts to the hot skillet, leaving the excess marinade behind (you’ll use it later to glaze after cooking). Ensure the sprouts are arranged cut-side down to get a sear.
- Pan fry for 3-4 minutes, then stir with a spoon to toss. Transfer to the preheated oven and roast at 400 degrees F for 8-12 minutes, or until the sprouts are golden brown and tender.
- Remove from the oven and add remaining marinade, toasted almonds, and dates (optional). Serve immediately.
- Store leftovers covered in the refrigerator for up to 2-3 days. Not freezer friendly.
Video
Notes
*Inspired by the Fried Brussels Sprouts at Mattie’s in Austin, TX.
Sandy says
Recently ate some Thai/peanut butter inspired Brussels at a restaurant, and I would love to make them at home. It would be a great addition to the blog if that’s something others would be interested in.
That sounds amazing! Thank you for the suggestions, Sandy!
Diana says
Very delicious. I didn’t fry the brussel sprouts prior to putting them into the oven, so I doubled the roasting time. No substitutions otherwise. It was delicious. Thanks for a fantastic recipe.
Yay! Thanks for the wonderful review, Diana!
Kathy says
Served over cooked quinoa for a vegetarian main dish…VERY good and filling with a salad.
Emily says
This is my go-to brussels sprout recipe! It’s so easy to make, and the marinade goes with other veggies so easily – I’ve added carrots, onion, tempeh, tofu, and chickpeas. I always think I’ve made enough for leftovers but end up eating the entire pan!
We’re so glad you enjoy it, Emily. Thanks so much for the lovely review! xo
Daisyheadfayzie says
I made these last night and omg, they are just the best! Also really easy to make. Thanks!
Yay! We’re so glad you enjoyed them! Thank you for sharing! xo
Amber B says
Wanted a different side dish for the holidays and thought the honey mustard would go well with ham I was serving. I changed it to 6 servings and used our huge iron skillet but didn’t get the “sear” on the sprouts, they more steamed. Still turned out well even if the kids wouldn’t eat them…
Hi Amber, sorry to hear they didn’t turn out quite right! If the pan is overcrowded, that will cause them to steam instead of sear. We’d suggest pan frying in batches if making more than 2 servings.
emily says
I want to make this for Thanksgiving, I’m wondering if anyone has tried making the sauce as a dipping sauce instead of roasting the sprouts in the sauce? I’m also planning on making the miso-glazed recipe so was thinking it would be easy to have them both as dipping sauces
Hi Emily! We think these would be yummy with those sauces for dipping, but some of the sauce is essential for the Brussels sprouts to roast properly and get nicely caramelized! We’d suggest using at least 1/2 the sauce for cooking, and maybe use the rest for serving? Let us know how it goes!
Monica says
Oh man, these are good! It was a week night so I skipped the almonds and these were still delicious. Cooked as written and that sauce is amazing!
We’re so glad you enjoyed the recipe, Monica! Thank you for the lovely review! xo
LaBreah Welliver says
Hi! I plan on making these for Thanksgiving and was wondering how these would heat up the day of?
Do you think I should make the recipe the day before Thanksgiving and save the oven roasting for the day of? Or just make the whole thing and reheat in the oven the day of? Or just suck it up and make them Thanksgiving day haha? Any advice would be great!
By the way I’m also making your vegan gravy recipe. So excited! Thanks for constantly producing such amazing recipes!
Haha, it’s always best when fresh, but not necessary! They would reheat OK if made in advance. Good luck and enjoy that gravy!
Lynn says
Just made these little gems, oh geez Louise they are delish! Needed to keep them oil free and that was easy, just don’t add it – use a non stick pan. Thanksgiving is coming up so I added some dried cranberries with the Sprouts. Also, since there was no oil, wanted thicken things a bit so I added the 2 Medjools to the marinade and blended with hand-blender. This is a lovely recipe. Thanks so much.
We’re so glad you enjoyed then, Lynn! Thanks so much for sharing! xo
Linsey says
Made these last night. They turned out delicious, but a bit sweet in my opinion. The sweetness overpowered the mustard flavor (I even added more of both mustards to the sauce). I did not add the dates at the end, which I planned to do, I just forgot. I also forgot the almonds which probably would have helped with the sweetness, so I’ll do that for sure next time. Otherwise I followed the recipe exactly.
Overall a really tasty dish, just a tad sweet. My husband really liked them too!
Thanks for the feedback, Linsey! Did you use honey or maple syrup? Either way, feel free to reduce the sweetener next time.
Carlee says
I’m a huge brussel sprout and mustard fan, so I had to try this. It was SO easy and SO good!
Whoop! So glad you enjoyed it, Carlee! Thanks so much for the lovely review!
Melissa Strachan says
Made this recipe today, following the vegan modifications and using pine nuts instead of almonds. Outstanding! Really tangy and sweet and crispy and YUM!!! My new go to recipe for Brussels Sprouts! Thanks for creating and sharing such great recipes.
Yay! We’re so glad you enjoy them, Melissa! Thanks so much for the lovely review and for sharing your modifications!
sherry says
we love brussels sprouts in this house, but especially baked. i love them with maple syrup and bacon and walnuts and a squeeze of orange juice, and yes a bit of tamari or Worcester added is a good thing too! Yum!
Thanks for sharing!
Jane Ledwell says
These were delicious – fresh, local, organic Brussels sprouts and local mustard. I mashed one date into the leftover marinade and smoothed it through the roasted sprouts. Perfect!
We’re so glad you enjoyed them, Jane! Fresh, local ingredients are the best =) Thanks so much for the lovely review!
Nora says
Hi! Can i make these without coconut aminos? or is there a substitute?
Hi Nora, we haven’t tried that, but would suggest omitting it and then taste testing the sauce. Then if it needs more depth, add maybe 1/2-1 tsp tamari? Let us know if you try it!
Amanda says
WOW this looks and sounds amazing! I’m bookmarking this to make it this weekend. Can’t wait to see what you come up with next!
Kayla says
I made this tonight and they were delicious! Question though- what kind of pan or baking dish do you recommend transferring them to for the oven? I didn’t see this in the instructions. I threw them on a lightly oiled baking sheet and it’s definitely going to take an overnight soak to get the remaining gunk off the pan. Was there too much of the marinade on them? Or is there a better method for the baking part?
Thanks!
Hi Kayla, sorry for the confusion here! We suggest using the same pan that you cooked them in on the stovetop. But if it’s not oven-safe, you could maybe transfer to a pre-heated baking sheet lined with parchment paper to prevent sticking. Hope that helps for next time!
Kathy says
Delicious and so simple to make! I bought Brussels sprouts today, planning to make your amazing Brussels sprout slaw recipe, which I love. But this new recipe caught my eye, and I had all the ingredients, so I gave it a try. I’ll definitely be making it again! Thank you!
Yay! We’re so glad you enjoyed it, Kathy! Thanks for the lovely review =)
Gustė says
hello, this looks delicious! :) want to make it tonight, so a little question – can I make this with frozen brussel sprouts? if so, do I boil them beforehand?
Hi Gustė, we wouldn’t recommend frozen Brussels sprouts because they won’t get crispy. But if you do want to try it, we would not suggest boiling.
Rachel says
The sauce is amazing but mine turned out really soggy. What did I do wrong?
Hi Rachel, a few things could cause that: 1) overcrowded pan, 2) not a high enough temperature, or 3) if too much of the marinade got into the pan in step 6. Hope that helps troubleshoot for next time!
Christina says
Can’t wait to try this! Do you think the sauce would work for roasting other veg, like broccoli and cauliflower?
We haven’t tried that, but sounds delicious! Especially with cauliflower. Let us know if you try it!
Christina says
Can CONFIRM this works. Wow this sauce/marinade is dynamite. This will definitely be in heavy rotation!
Whoop! Thanks for sharing, Christina!
Alex Ogden says
You won’t regret making this recipe! The grainy mustard & honey are amazing with the brussles. The only thing I would do differently next time is cut the ends off the brussles. I cooked for awhile and the ends mine were still pretty tough. However, this is a recipe that I will 100% make again!
Thanks so much for sharing, Alex! We’re so glad you enjoyed them =)
Em says
Fantastic!!! Will definitely double the recipe next time..and every time!
Whoop! Thanks so much for the lovely review, Em! xo
Melissa K. says
Do you think these can be air-fried?
Hi Melissa, we haven’t experimented with an air fryer, but we’d think it would work. Let us know if you try it!
Melissa K. says
Well, I marinated the sprouts overnight in the marinade, and air fried them 15 minutes at 400 degrees, stirring them around midway. Oh, my, they were INCREDIBLY delicious!
NO OIL NEEDED, just the marinade coating. PERFECTION! Thank you! I ate a pound of them for lunch with some Tofu.
Yay! We’re so glad they turned out well! Thanks for sharing, Melissa!
Jan says
This sounds delicious but I am not a fan of sweetness in vegetables. Do you think it would be just as good if I left out the honey? Love seeing your recipes every few days!
Hi Jan, we’re not sure how that would turn out. We’d probably recommend reducing rather than omitting. Let us know if you do some experimenting!
Elisa says
Love the whole food, oil free, plant based recipes you’ve been posting recently! Thanks for offering oil free options! Going to try this tonight!
Thanks for sharing, Elisa! Let us know how it goes =)