Brussels Sprouts with Mustard Sauce


Once upon a time, brussels sprouts were one of the most unpopular vegetables around, but things have changed! Forget the soft, overcooked brussels sprout dishes of the past and try roasting them topped with a flavorful sauce. Serving Size: ¾ to 1 cup cooked brussels sprouts + 1-2 Tbsp. sauce
Course Side Dish
Servings 4
Calories 130kcal


  • 1 lb. Brussels sprouts, trimmed and halved
  • 2 Tbsp. grapeseed oil
  • 1/2 tsp. sea salt
  • Fresh ground black pepper, to taste
  • 1 Tbsp. stone-ground mustard
  • 2 Tbsp. apple cider vinegar
  • 1 Tbsp. raw local honey


  • Preheat oven to 375 degrees.
  • In a bowl, mix halved brussels sprouts with oil, salt and pepper until all pieces are evenly coated.
  • Spread coated sprouts on sheet pan and roast for 25 minutes or until browned and caramelized.
  • While sprouts are roasting, mix together mustard, apple cider vinegar, and honey in a small sauce pot and heat on low.
  • Continue to heat sauce or reduce sauce until desired taste and texture is reached.
  • Serve sauce or dip on the side with the roasted brussels sprouts.


Nutrition Information: This dish would be a good addition to a potluck. It also makes an excellent side dish to a meal with a high-quality protein and nutrient-dense starch (perhaps with seared salmon and a baked sweet potato, for instance). Gluten-free, dairy free, nut free.
  • Calories: 130
  • Fat: 7 g
  • Protein: 4 g
  • Carbohydrates: 14 g
  • Fiber: 4 g
  • Added Sugar: 4 g
  • Sodium: 360 mg