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:
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
- 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)
- 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.
*Inspired by the Fried Brussels Sprouts at Mattie’s in Austin, TX.
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