Honey Mustard Roasted Brussels Sprouts with Creamy Glaze

These creamy honey mustard roasted Brussels sprouts make a quick, healthy side dish that pairs well with many meals. Tender on the inside and crisp on the edges, they are easy to prepare and loved by the whole family — even picky eaters. This version is naturally gluten-free, dairy-free, and Paleo-friendly when you use a compliant mayonnaise base.

Roasted Brussels without balsamic vinegar

I’ve been making this honey mustard variation for years and am excited to finally share the precise method. Unlike some preparations that can leave Brussels sprouts tasting bitter, this sauce is sweet, tangy, and creamy — it masks any bitterness and highlights the sprouts’ natural sweetness.

If you prefer a balsamic-forward version, a balsamic-honey glaze works wonderfully as an alternative, but the creamy honey mustard sauce in this recipe is the one that converts skeptics into fans.

What ingredients do you need to make perfect roasted Brussels sprouts?

You only need a few simple ingredients. The roasted sprouts rely on good caramelization from high heat and a little oil, while the creamy honey mustard sauce provides the flavor lift.

• Brussels sprouts (about 1½–2 pounds)
• Avocado oil or another neutral high‑heat oil
• Kosher salt and freshly ground black pepper

For the creamy honey mustard sauce:

• Homemade or store-bought mayonnaise (use a Paleo-friendly mayo if desired)
• Honey
• Stone-ground mustard
• Dijon or spicy brown mustard
• Garlic powder
• Salt and pepper to taste

What goes well with Brussels sprouts?

Roasted Brussels sprouts are very versatile. They pair nicely with roasted or grilled proteins like chicken, pork, beef, or salmon. Serve them alongside grain bowls, roasted root vegetables, or a fresh leafy green salad.

You can also turn this recipe into a warm side salad by stirring in chopped apples, toasted nuts, or baby greens just before serving. The honey mustard sauce complements sweet fruit and crunchy nuts especially well.

How to make creamy honey Brussels sprouts

Preheat the oven to 425°F (220°C). Move the oven rack to the upper third of the oven and line a baking sheet with parchment paper.

1. Trim the Brussels sprouts by removing the dry stem ends and peeling away any yellowed outer leaves. Cut each sprout in half, or quarters if very large, so the pieces are bite-sized. Place them in a large mixing bowl.
2. Add about 3 tablespoons of avocado oil, 2 teaspoons kosher salt, and 1/4 teaspoon black pepper to the bowl. Toss until the sprouts are evenly coated.
3. Spread the sprouts in a single layer on the prepared baking sheet. Make sure they have enough space; overcrowding will steam them instead of roasting.
4. Roast for 25–30 minutes, flipping once halfway through, until they are deep golden brown and fork-tender with crisped edges.
5. While the sprouts are roasting, whisk together the sauce: combine 3/4 cup mayonnaise, 1½ tablespoons honey, 1½ teaspoons stone-ground mustard, 1½ teaspoons Dijon or spicy brown mustard, 1/2 teaspoon garlic powder, and salt and pepper to taste. Stir until smooth and adjust seasoning.
6. When the sprouts are done, transfer them to a serving bowl and add the sauce a little at a time (about 1/4 cup increments) until you reach your preferred level of creaminess. Toss gently to coat.

How do you roast Brussels sprouts so they are not soggy?

Key tips: high oven temperature, even single-layer spacing, and flipping halfway through. Preheating to 425°F and giving the sprouts plenty of room on the baking sheet creates caramelization and crisp edges rather than steaming them into sogginess.

Enjoying this Brussels recipe? Other side dishes you’ll love

Pair these sprouts with creamy mashed cauliflower, a crisp broccoli slaw, roasted vegetables, or a simple leafy salad for balanced meals that keep meal prep straightforward.