Recipe: Honey-Mustard Brussels Sprouts
While a big roast turkey might be the centerpiece of Thanksgiving, vegetables are just as important, as they bring balance to the meal and color to your plate. Roasted Brussels sprouts are just the ticket; there’s little chopping to do and they retain their cute shape even after cooking.
We’re taking them one step further by adding a drizzle of a sweet and tangy honey-mustard glaze, making them a breakout star on the Thanksgiving table.
For Better Sprouts, Preheat Your Baking Sheets
We’re roasting three pounds of Brussels sprouts here so that you can feed a crowd, but you can’t just pile them onto one baking sheet (they’ll steam and never cook properly); it’s best to divide them among two baking sheets.
There’s one extra step that will also encourage the sprouts to brown: preheating the baking sheets. Put them in while the oven is heating. When you add the Brussels sprouts to the baking sheets, you’ll hear a satisfying sizzle and know that they’re well on their way to golden-brown and delicious.
Raid the Pantry for a 4-Ingredient Glaze
Once the sprouts are roasted, make them more interesting with a sweet and savory glaze made of things you already have in your fridge and pantry: vinegar, honey, mustard, and tamari or soy sauce.
Honey-mustard is a tried-and-true combination and complements the earthiness of the sprouts. Drizzle the glaze onto the roasted sprouts and then just let them sit in the turned-off oven for a few minutes so the glaze soaks in.
Honey-Mustard Brussels Sprouts
Serves8 to 10
- 3 pounds
Brussels sprouts, trimmed and halved through the stem
- 1/4 cup
- 1 teaspoon
- 1/4 teaspoon
freshly ground black pepper
- 2 tablespoons
apple cider vinegar
- 2 tablespoons
- 2 tablespoons
- 2 teaspoons
tamari or soy sauce
Arrange 2 racks to divide the oven into thirds. Place a rimmed baking sheet on each rack and heat the oven to 400°F.
Place the Brussels sprouts in a large bowl or pot (something large enough to easily toss them), drizzle with the olive oil, sprinkle with the salt and pepper, and toss to combine.
Remove the hot baking sheets from the oven. Divide the sprouts between the 2 sheets (being careful of the hot baking sheets) and arrange them cut-side down into an even layer.
Roast 15 minutes. Remove the baking sheets from the oven and stir the Brussels sprouts. Return the baking sheets to the oven, switching them between racks and rotating them from front to back. Roast until browned and tender, 12 to 15 minutes more, depending on the size of the Brussels sprouts. Meanwhile, make the glaze.
Whisk the vinegar, honey, mustard, and tamari or soy sauce together in a small bowl. When the Brussels sprouts are ready, remove the baking sheets from the oven. Turn the oven off. Combine the Brussels sprouts onto one baking sheet, drizzle the glaze over the sprouts, and stir to combine. Return the baking sheet to the turned-off oven and let sit until the Brussels sprouts absorb some of the glaze, about 2 minutes more. Serve warm or at room temperature.
Make ahead: The Brussels sprouts can be halved and stored in the refrigerator for up to 1 day. The dressing can be made and stored in an airtight container at room temperature for up to 3 days; re-whisk before using.
Storage: Leftover roasted Brussels sprouts can be stored in an airtight container in the refrigerator for up to 5 days.