Honey Mustard Brussels Sprouts

December 14, 2020

Honey Mustard Brussels Sprouts

These easy honey mustard brussels sprouts are a little bit sweet with a touch of smoky heat. Cook them on the stovetop for a quick fall or winter side.

These easy honey mustard brussels sprouts are a little bit sweet with a touch of smoky heat. Cook them on the stovetop for a quick fall or winter side.

Honey Mustard Brussels Sprouts

There are two ways that I like brussels sprouts:

  1. Raw in salads, either shredded or thinly sliced.
  2. Cooked with plenty of crispy bits.

In fact, I am so picky about sprouts that I usually don’t bother roasting or sautéing them and just keep them as is in salads with apples, pears, kale or homemade croutons.

Sauteed brussels sprouts

When I do cook them, I like to take things to the edge.

I want my brussels sprouts to be well done, at least in spots.

Nothing is worse than soggy sprouts. They must have a good amount of crunchy leaves.

Sauteed brussels sprouts with honey mustard

My method for roasting brussels sprouts in the oven is to slice them very thin.

I also put a sheet pan in the oven as it preheats.

Then I toss the brussels sprouts in olive oil, salt and pepper.

When they hit the pan, they sizzle immediately. It’s the best sound. After they finish roasting, I give them a squeeze of lemon juice before I’m ready to serve them.

Halved and quartered brusels sprouts

Things are different when I cook brussels sprouts on the stovetop.

I trim the rough stem edges off each one and slice them in half lengthwise.

No matter what I always seem to end up with a few bigger sprouts, so I go ahead and quarter those exceptions in hopes of getting them to be closer in size.

Once they finish cooking, I go all in with a sauce like these honey mustard brussels sprouts.

Stir the brussels sprouts in the honey mustard marinade

How To Make Honey Mustard Brussels Sprouts

Before I start heating my pan, I whisk together the honey mustard in a big bowl.

It’s a combination of the obvious honey and whole-grain mustard plus white wine vinegar and red pepper flakes.

I love savory foods that have a touch of sweetness with the buzz of heat.

And red pepper flakes do that to the honey.

Whisk together the honey mustard vinaigrette marinade

Then I heat a couple tablespoons of olive oil in a large skillet. If you have cast iron, I recommend using it.

What’s most important is that you use the biggest skillet or sauté pan you have because each individual brussels sprout needs to have contact on the cooking surface in order to brown.

You will know it’s time to add the sprouts when the oil is shimmering.

I toss the brussels sprouts into the hot oil along with salt and pepper.

Then I arrange them cut side down letting them cook without moving them.

After 3-5 minutes, the sprouts are browned and charred, some more than others.

I flip them to the other side to get those same cooking marks.

Honey Mustard Brussels Sprouts

Finally, I fold the brussels sprouts into the honey mustard mixture.

Because I never can get enough crunch, I add sunflower seeds and parsley.

I serve these brussels sprouts as a side.

And if I have any leftovers, I will stir them into pasta or any cooked grains.

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Honey Mustard Brussels Sprouts

Honey Mustard Brussels Sprouts

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 5-9 minutes
  • Total Time: 10-14 minutes
  • Yield: Serves 4


These easy honey mustard brussels sprouts are a little bit sweet with a touch of smoky heat. Cook them on the stovetop for a quick fall or winter side.


  • 2 tablespoons honey
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon white wine vinegar
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 1 pound brussels sprouts, trimmed, halved lengthwise or quartered if large
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons sunflower seeds
  • 1 tablespoon chopped parsley


  1. In a large bowl, whisk together the honey, mustard, white wine vinegar and red pepper flakes.
  2. Heat the olive oil in a large skillet over medium high heat. When the oil is shimmering, add the brussels sprouts, salt and pepper, tossing to coat. Arrange the sprouts cut side down in a single layer. Let them cook for 3-5 minutes until they are browned and charred in spots. Then flip then to the other side and continue cooking for 2-4 minutes until they are browned and slightly charred.
  3. Transfer the cooked brussels sprouts to the bowl with the honey mustard. Add the sunflower seeds and parsley and stir everything together.


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  1. Can I toss it in the marinade and put them in the oven instead of putting them on the oven skillet and then adding the marinade when done