Hold on a second, Brussels sprout skeptics — don’t click away yet. I’ve heard more people declare they hate Brussels sprouts than pretty much any other food, and most of the time that dislike comes from one thing: they’ve been cooked poorly. Overboiled, soggy sprouts are easy to hate. Treated right, they’re a revelation.
The trick is roasting. Roasted Brussels sprouts turn golden and crisp on the outside while staying tender inside, developing deep, caramelized flavors that are far from the bland, mushy versions many folks remember. Even simply tossed with olive oil, salt, and pepper and roasted, they taste fantastic. But this recipe takes them up a notch with a tangy mustard sauce and charred shallots that make the dish irresistible.
The mustard sauce is so simple and so good, you might dream about it. It’s tangy from apple cider vinegar, rich with stone-ground mustard, and balanced with just a touch of honey. A quick simmer reduces it into a glossy, flavorful glaze that coats each sprout. The charred shallots add a sweet, smoky crunch that complements the sauce perfectly.
Ingredients for the sauce are straightforward:
- Apple cider vinegar
- Stone-ground (whole grain) mustard
- Honey
- Water
Combine them in a skillet and reduce until thickened — it only takes a few minutes. Meanwhile, slice shallots thinly and cook them in a little oil until they turn deep golden and slightly charred. Roast the halved Brussels sprouts at a high temperature with garlic powder, salt, and olive oil until they are deeply browned and caramelized. When everything is ready, drizzle the mustard sauce over the sprouts, top with the charred shallots, and toss to combine. The result is crunchy, tangy, slightly sweet, and utterly addictive — perfect for weeknights or as a standout side for Thanksgiving.
I’m bringing these to Thanksgiving this year for sure. They’re an easy crowd-pleaser and look elegant on the plate, too.
Quick personal update: my brother, sister-in-law, and their little girl just moved within twenty minutes of my house, and I couldn’t be happier. They’re now based at Fort Riley with us, which feels like a small family miracle. Timing hasn’t been ideal — they arrived during my busiest week of the school year — but summer break is coming, and I’ll get lots of time to enjoy family (and share these sprouts).
For fans following the 21 Day Fix program, here are the container amounts for this recipe:
- 1 green container (for sprouts and shallots)
- 1 teaspoon olive oil
*Spices, mustard, vinegar, and honey are considered “free”
Roasted Brussels Sprouts with Mustard Sauce and Charred Shallots
- Author: Annie Chesson
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
Ingredients
Scale
- 20 brussels sprouts (4 green)
- 4 teaspoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 cup apple cider vinegar
- 2 tablespoons stone ground mustard (sometimes called whole grain mustard)
- 2 teaspoons honey
- 2 tablespoons water
- 2 shallots
Instructions
- Preheat oven to 400°F (200°C).
- Trim the very bottom of any sprouts with a protruding core.
- Slice each sprout in half.
- Spread the halves on a baking sheet and toss with 3 teaspoons of olive oil, garlic powder, salt, and pepper.
- Roast for 15 minutes, remove and flip with a spatula, then roast another 5 minutes or until deep golden brown and caramelized.
- While the sprouts roast, prepare the charred shallots.
- Thinly slice the shallots and sauté in a skillet over medium heat with 1 teaspoon olive oil.
- Cook for about 10–15 minutes, stirring often, until the shallots are deep golden and slightly charred.
- Remove shallots to a bowl. In the same pan (or a separate one if you prefer), make the mustard sauce to save dishes.
- For the sauce, add the apple cider vinegar, stone-ground mustard, and water to the pan and bring to a simmer over medium heat.
- Simmer about 3 minutes until the sauce reduces and thickens to roughly 1/4 cup.
- Stir in the honey, combine, and set the sauce aside.
- When sprouts are done, season with salt, drizzle the sauce over them, add the charred shallots, and toss gently to coat.
*This recipe is gluten free*
If you make this or any of my other recipes, be sure to Instagram it and tag your photo #thegarlicdiaries.
Craving more Brussels sprout ideas? Try the Broccoli and Brussels Sprout Salad with Citrus Vinaigrette from the same kitchen.