These honey mustard brussel sprouts are full of a spicy and sweet combo that will have you craving more. Red pepper, honey, and spicy red pepper come together to give these sprouts their flavor!
Brussels, you say? I see you making a face already. But trust me on this one–brussel sprouts are having an epic comeback!!! I’m not sure about your neck of the woods, but here in San Antonio brussel sprouts have become the new rage. Once one popular place (The Monterrey) started dishing out the most divine brussel sprouts, every other “hip” restaurant decided to jump on the bandwagon. What ensued was incredible–people finally realized they actually like brussel sprouts! (Myself included :)) In this method below, I teach you how to not only make tasty brussels, but also how to get them fully cooked on the inside while still nice and crisp on the outside.
How do you get crispy Honey Mustard Brussel Spouts?
The key to making brussel spouts ah-mazing is to give them a crispy exterior. In this honey mustard brussel sprout recipe, instead of only roasting the brussel sprouts in the oven you actually start by parboiling them in a pot of water. This step ensures the insides of the sprouts are nice and cooked through. After this step, you will roast them in the oven to get the outsides super crispy. Sprinkle with a little extra salt and red pepper flakes and voila! Extra crispy, cooked-all-of-the-way-through, honey mustard brussel sprouts. 🙂
Spicy Honey Mustard Brussel Sprouts
These brussels sprouts get a kick from a spicy honey mustard sauce.
- 2 packages fresh Brussel sprouts ends trimmed and cut in half (about 5-6 cups total)
- 2 T. butter melted
- 3 T. olive oil divided
- 1 clove garlic crushed
- 2 t. stone ground mustard
- 1 T. honey
- 1 ¼ t. salt
- ½-1 t. red pepper flakes depending on desired spiciness
- Preheat oven to 350 degrees.
- Bring a pot of water to a boil (large enough to completely immerse the brussel sprouts). Place brussel sprouts in boiling water and boil for 2 minutes. Remove from pot and drain water. Pat dry to remove excess water.
- Place brussel sprouts in a large bowl or in a gallon-sized ziplock bag.
- Combine the remaining ingredients (only 2 T. olive oil) in a small bowl and mix thoroughly. Pour sauce over brussel sprouts and toss to coat.
- Line a large baking sheet with aluminum foil and spread 1 T. olive oil over it to prevent sticking. Spread brussel sprouts out evenly on baking sheet.
- Bake for 20-25 minutes (30 minutes if you like extra crispy), flipping brussel sprouts halfway through. Enjoy!
Want more recipes like these Honey Mustard Brussel Sprouts?