HONEY DIJON BRUSSELS SPROUTS
on Jan 26, 2021, Updated Feb 26, 2025
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Brussels sprouts crisp up in the oven alongside smoky, thick-cut bacon before being tossed in the classic flavor combo of honey and Dijon mustard.
Confession: Brussels sprouts are one of my favorite veggies! You’ll see by the number of Brussels sprout recipes on my blog, that I’m in love with this winter cabbage.
They are an ever-evolving staple in my household, partly because they are so versatile and cook so quickly in the oven. This Honey Dijon Brussels Sprouts recipe is no different!
Whoever decided to mix Dijon mustard with honey for the first time was onto something.
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The tanginess of the mustard pairs well with the sweet, floral taste of the honey. It’s just as good as a condiment for chicken tenders as it is as a dressing on these sprouts.
My husband Kyle is a huge fan of this side dish — probably because bacon makes an appearance — and I have a feeling you will be a fan too!
Give it a try and let me know what you think. Enjoy!
Key Ingredients for Honey Mustard Brussels Sprouts
This quick, healthy side dish only requires a few ingredients. Here’s what you’ll need for this family favorite veggie.
- Brussels Sprouts: One of my favorite veggies! This veggie is freshest during the fall and winter months.
- Thick-cut Bacon: I prefer thick-cut bacon here because it cooks in the same amount of time as the sprouts do in the oven. If using regular bacon, you may need to reduce the cooking time by a few minutes to avoid the bacon from getting overdone.
- Crushed Red Pepper: This is optional, but I like the bit of a kick that red pepper flakes add to the finished dish.
Pin this recipe for later!
Pin It- Dijon Mustard: Sharp and tangy, Dijon mustard is a key ingredient for a lot of my dressings like the apple cider vinaigrette in my Crispy Wild Rice Harvest Salad.
- Honey: This natural sweetener brings out the caramelized flavors of the sprouts and the smokiness of the bacon.
- Lemon: Adding a bit of acidity to the dressing helps balance the sweetness of the honey and the spiciness of the mustard.
How to Make Honey Dijon Brussels Sprouts
Start by preheating the oven to 425°F
Halve the Brussels sprouts and toss with avocado oil, salt, and pepper. Arrange in a single layer cut-side down on a cookie sheet.
Cut the bacon over the sheet pan so it falls on top of the Brussels sprouts. I like to do this using kitchen shears, but this is a personal preference. I find it easier than cutting the bacon with a knife and then transferring it to the baking sheet.
Bake for 25 minutes. You’ll know they’re ready when the Brussels sprouts are very crispy!
Meanwhile, make the dressing. In a small jar or measuring cup, combine the Dijon mustard, olive oil, honey, lemon, garlic, salt, and pepper. Whisk together and set aside.
Once the Brussels sprouts are done, toss them with the dressing and garnish with parsley and crushed red pepper flakes. Serve hot and enjoy!
More Brussels Sprout Recipes:
- Shaved Brussels Sprout Salad with Roasted Shallot Pomegranate Dressing
- Candied Bacon Walnut Shaved Sprout Salad with Roasted Shallot Vinaigrette
- Sheet Pan Harvest Chicken Thighs and Veggies
- Crispy Baked Brussels Sprouts
- Shaved Brussel Sprout Winter Salad
HONEY DIJON BRUSSELS SPROUTS
Ingredients
Brussels Sprouts:
- 1 pound Brussels sprouts
- 4 slices thick-cut bacon
- 1 tablespoon avocado oil
- ¼ teaspoon crushed red pepper, for garnishing
- Fresh parsley or basil, for garnishing
Honey Dijon Dressing:
- 1 tablespoon Dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon honey
- Juice of ½ of a lemon
- 1 clove garlic, minced or grated
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425°F.
- Halve the Brussels sprouts and toss with avocado oil, salt, and pepper. Arrange in a single layer on a cookie sheet.
- Using kitchen shears, cut the bacon over the sheet pan so it falls on top of the Brussels sprouts.
- Bake for 25 minutes. You’ll know they’re ready when the Brussels sprouts are very crispy!
- Meanwhile, make the dressing. In a small jar or measuring cup, combine the Dijon mustard, olive oil, honey, lemon, garlic, salt, and pepper. Whisk together and set aside.
- Once the Brussels sprouts are done, toss them with the dressing and garnish with parsley and crushed red pepper flakes. Serve and enjoy!
