Honey Garlic Roasted Brussels Sprouts

Name: Honey Garlic Roasted Brussels Sprouts
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs brussels sprouts; 3 cloves fresh garlic, grated; 1/8 cup olive oil; 3 tbsp honey; 1/2 tsp ground mustard; 1 tbsp lemon juice; Freshly cracked black pepper, to taste; Salt, to taste

These honey garlic roasted brussels sprouts feature crispy, caramelized edges coated in a sweet and savory mustard glaze with bright lemon notes. The simple technique yields restaurant-quality results with minimal effort.

🌍American 🏷️Brussels sprouts 🏷️Roasted vegetables 🏷️Honey garlic 🏷️Side dish Easy recipe

🏷️

🏷️Weeknight dinner

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applesauceandadhdonTikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

From TikTok · by applesauceandadhd

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applesauceandadhdonTikTok

Ingredients

2 lbs brussels sprouts
3 cloves fresh garlic, grated
1/8 cup olive oil
3 tbsp honey
1/2 tsp ground mustard
1 tbsp lemon juice
Freshly cracked black pepper, to taste
Salt, to taste

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Instructions

1
Preheat your oven to 450°F (232°C).
2
Wash the brussels sprouts. Trim the ends, cut them in half, and peel off any loose outer leaves.
3
Rinse the prepared brussels sprouts thoroughly and place them in a large mixing bowl.
4
In a separate, smaller bowl, prepare the glaze. Grate the fresh garlic cloves into the bowl.
5
To the grated garlic, add the olive oil, honey, ground mustard, lemon juice, salt, and a generous amount of freshly cracked black pepper.
6
Whisk the glaze ingredients together until well combined.
7
Pour the honey garlic glaze over the brussels sprouts in the large bowl.
8
Toss the brussels sprouts until they are evenly coated with the glaze.
9
Transfer the coated brussels sprouts to a baking dish or sheet pan, spreading them in a single layer.
10
Roast for approximately 35 minutes, or until they are crispy, caramelized, and cooked through.
11
Allow to cool slightly before serving.

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Tips & Notes

Pro tips

Pat brussels sprouts completely dry before tossing with oil—moisture prevents caramelization and crispiness.
Arrange sprouts cut-side down and resist the urge to stir; undisturbed contact with the hot pan creates the deep, caramelized exterior.
Whisk the glaze ingredients together before tossing to ensure even coating; add the glaze in the last 5 minutes of roasting to prevent burning.
Taste the glaze before adding it to adjust sweetness or tang; honey and mustard ratios vary by brand.

Substitutions

Ground mustard → Dijon mustard (1 tsp; use less as it's stronger and adds moisture)
Honey → Maple syrup or agave nectar (1:1 ratio)
Olive oil → Avocado oil or vegetable oil (neutral flavor, similar cooking properties)
Fresh garlic → Garlic powder (1 tsp; reduces fresh bite but works in a pinch)

Storage & make-ahead

Store cooled roasted brussels sprouts in an airtight container in the refrigerator for up to 3 days; reheat at 350°F for 8–10 minutes or serve cold as a salad component.

Common Questions

How do you get brussels sprouts crispy when roasting?

Pat sprouts dry before tossing with oil, arrange cut-side down on the baking sheet, and roast at high heat without stirring until the cut sides are deeply browned and caramelized.

Can you make this recipe ahead of time?

Roast the brussels sprouts up to 2 days ahead and store in an airtight container in the refrigerator. Reheat at 350°F for 8–10 minutes before serving, or toss with the glaze fresh for best texture.

What can I substitute for honey in this recipe?

Maple syrup, agave nectar, or brown sugar work well as 1:1 swaps. Adjust mustard slightly if using a milder sweetener to maintain flavor balance.

How do you know when brussels sprouts are done roasting?

The cut sides should be deep golden brown and crispy, and a fork should pierce the centers easily. Leaves may char slightly—this adds flavor.

Can this recipe be doubled?

Yes. Use 4 lbs brussels sprouts and double the glaze ingredients. Roast on two baking sheets in the same oven for the same time, rotating sheets halfway through.