Roasted Brussels Sprouts with Honey Dijon Glaze

Recipe by Elena Palermo

Local Brussels sprouts are gracing our shelves, and just in time for the holiday season! Try brining your Brussels sprouts before roasting to get the perfect, salty, crunchy and tender bite.

Roasted Brussels Sprouts with Honey Dijon Glaze

Prep Time

40 minutes

Cook Time

30 minutes


4 Servings


1 pound Brussels sprouts (halved)
3 tablespoons olive oil
1⁄4 teaspoon black pepper
1 tablespoon honey
1 tablespoon Mustard, Dijon
1⁄2 teaspoon apple cider vinegar
1 teaspoon olive oil
1⁄8 teaspoon red pepper flakes (optional)


In a large bowl, combine 8 cups of water and ½ cup salt. Pour in halved Brussels sprouts and allow to sit in brine for 20 minutes. Preheat oven to 400 degrees F. After 20 minutes, drain and pat dry. In a large bowl combine Brussels Sprouts, 3 Tbsp olive oil and black pepper, toss to combine. Spread Brussels sprouts evenly on sheet pan with cut side down. Place in oven to roast for 25-30 minutes, flipping once halfway through. 

While Brussels sprouts are roasting, make the glaze. In a small bowl, combine honey, mustard, olive oil and red pepper flakes if you desire, whisk until mixed well. The Brussels sprouts are done when you can pierce a fork through the center and the outside leaves are crispy. Remove from oven, place on serving platter and drizzle with glaze to taste. Enjoy!