Consider this my love letter to Brussels sprouts as they are now out of season. I don’t know why the idea of using my favorite dressing as a glaze to roast vegetables didn’t come to me sooner! Honey mustard is my all-time favorite flavoring for any snack. The perfect marriage between sweet and savory! This dressing is so versatile. I went with Brussels sprouts this time, but you can marinate any protein or roast any vegetable with this dressing, so go to town! And of course, it can be used as a salad dressing.
The flavors in this dressing don’t overpower eachother and the vinegar really helps balance both elements out. You can also adjust the sweetness level, taste as you go. Keep in mind to use good quality mustard paste. It shouldn’t be too pale and there should be visible specks of hulled mustard seeds. Because of the garlic, this recipe lasts in the fridge for up to 3 days, but if you don’t add the garlic, it can last weeks refrigerated! You can grate a bit of garlic everytime you want to use it.
Honey Mustard Glazed Brussels Sprouts
Prep time: 5 minutes
Cook time: 25 minutes
Serving: 1-2 portions
Ingredients
- 300g Brussels sprouts
- 3 tbsp oil
- 1 tbsp mustard
- 2 tbsp honey
- 1 tsp vinegar
- 1 clove of garlic, optional
- Salt and pepper to taste
Instructions:
1. Preheat the oven to 200C. Wash the Brussels sprouts well and cut off the ends, along with any yellow leaves on the outside. Cut them lengthwise and set aside.
2. For the honey mustard dressing, mix the oil, mustard, vinegar, honey, and salt and pepper. Crush the garlic clove into the bowl (you can also finely mince it). Mix it all together, taste, and adjust the salt. Remove half of the dressing and set aside. Toss in the Brussels sprouts and toss until well coated.
3. Arrange them in a single layer on a baking sheet and bake for 20-25 minutes or until golden brown. Once out of the oven, Put the Brussels sprouts in a bowl, add in the reserved dressing, and give it a toss until well coated. Enjoy!
