This dish is hearty and the honey mustard dressing gives it just the right amount of sweetness and tang. And the great thing is, you can easily toss in any other veggies you have on hand (chopped carrots, baby potatoes, chopped cabbage).
I LOVE roasted veggies, and especially these honey mustard brussels sprouts. They’re such an easy and filling side dish that you can feel good about when you go back for seconds. And believe me, you’ll want seconds!
Not only is this dressing great for roasted veggies, but it’s also a tasty way to dress your fresh salads. I’ve been making it a lot lately. It’s especially delicious with a salad that’s topped with grilled chicken and sliced apples. Something about the combination of apples and honey mustard is just so sweet and yummy!
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Honey Mustard Brussels Sprouts
Ingredients
- 1 lb brussels sprouts
- 1/2 cup red onion, finely diced
Honey Mustard Dressing
- 1/8 cup olive oil
- 3 tbsp rice vinegar
- 1 tbsp yellow mustard
- 1 tbsp honey
- 1/4 tsp garlic powder
Optional
- 1/4 cup chopped walnuts
Instructions
- Preheat oven to 400°.
- Thinly slice brussels sprouts (use a mandolin if you have one available) and toss in olive oil until all of the veggies are generously coated. Season with salt and black pepper.
- Spread brussels sprouts onto baking sheet in a single layer (try not to overlap). Then sprinkle chopped onion onto the same baking sheet.
- Bake for about 15 minutes, flipping halfway through. Cook time can vary depending on the thickness of your brussels sprouts. You want to cook until they are tender and just slightly browned.
- In a small bowl or jar, whisk together all Honey Mustard Dressing ingredients.
- Place brussels sprouts in a bowl and allow them time to cool slightly before tossing in your dressing.
- Optional: Add a sprinkle of chopped walnuts.
- Serve this dish warm or cold.
