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Roasted Honey Mustard Brussel’s Sprouts

I will take a big bowl of crispy, almost burnt, nicely caramelized Brussel’s sprouts any night of the week. They are a favorite side dish, snack, or salad topper and I make them almost once a week. My usual go to is simple salt and pepper, but lately I have been mixing things up with this simple honey mustard added just after roasting. The sweet and salty combo is perfect in my opinion.

In a rush? These can also be made in a pan if you want to speed things up. Heat the olive oil over medium high heat in a heavy pan or skillet. Place the sprouts cut side down in a single layer and cover. Cook for 5-8 minutes until sprouts are tender and cut side is almost black. Toss with the honey mustard and you have a simple side dish in 10 minutes.

Roasted Honey Mustard Brussel’s Sprouts
Servings: 6
Serving Size: 1/2 cup or so
Nutritional Information: 94 calories, 2.9g of fat, 16.4g of carbohydrates, 4.3g of fiber, 3.9g of protein, 8.2g of sugar
Weight Watchers® PointsPlus®: 2 *


  • 1.5 lbs. Brussel’s sprouts
  • 1 tbsp. olive oil
  • Salt and pepper
  • 2 tbsp. whole grain mustard
  • 2 tbsp. honey


  1. Preheat the oven to 425 degrees. Place a baking sheet in the oven as it preheats.
  2. Cut the sprouts in half and toss with olive oil, salt, and pepper.
  3. Carefully remove pan from hot oven. Spray with cooking spray and place sprouts cut side down on the baking sheet.
  4. Roast for 30 minutes, shaking the try a halfway through cooking time.
  5. Stir together honey and mustard. Remove sprouts and toss in honey mustard while still hot. Season with additional salt and pepper if needed.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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3 Response to Roasted Honey Mustard Brussel’s Sprouts

  1. Robin on April 3, 2014

    these look great – I’m going to try them tonight!
    Thanks, Kristen. Some of your recipes have become
    my favorites!

  2. Ivy on April 9, 2014

    I made these tonight & they were fantastic!!! Thanks for sharing!!

  3. painthacker on October 26, 2014

    Great recipe. But, really, this yummy vegetable is called “Brussels sprouts”, named for the city of Brussels. Your title makes it look like it’s for sprouts belonging to someone named Brussel. :-)


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