A store-bought condiment lends sprouts a punch of personality.
Simply Recipes / Alexandra Shytsman
Deeply roasted Brussels sprouts are one of my favorite side dishes.
Brussels sprouts are naturally a bit bitter, so pairing them with sweet and tangy flavors works particularly well.
Simply Recipes / Alexandra Shytsman
My usual go-to glaze is a mixture of mustard and balsamic vinegar plus maple syrup or honey.
Honey mustard is sweet, pungent, and best of all, premixed.
The honey mustard roasted Brussels sprouts turned out perfectly seasoned and beautifully caramelized.
Simply Recipes / Alexandra Shytsman
Or get even fancier withthis homemade version.
To make it vegan, substitute maple syrup for the honey.
Wash the Brussels sprouts in a colander under running water, tossing them with your hands as you go.
Simply Recipes / Alexandra Shytsman
Trim the ends of the sprouts.
If you see any yellow or bruised outer leaves, pull them off and discard.
Cut in half lengthwise and place on a large rimmed baking sheet.
If any sprouts are especially big, cut them into quarters so theyre bite-size.
If any big leaves fall off in the process, add them to the baking sheet as well.
Drizzle the oil over the sprouts and sprinkle them with salt and pepper.
Toss with your hands to coat evenly, then arrange in a single layer.
Add the honey mustard to a large bowl, then add the roasted Brussels sprouts.
Toss with a rubber spatula to evenly coat, then return them to the baking sheet.
Rearrange the sprouts into a single layer and return the baking sheet to the oven.
Roast just until the honey mustard is mostly dry and a bit caramelized, about 3 minutes.
