Table of Contents
This recipe for roasted mushrooms and Brussels sprouts with Balsamic, mustard, and honey is absolutely delicious and will quickly become a favorite. It’s a simple yet flavorful dish that is perfect for any occasion, especially during the holiday season.
Overview:
This Brussels sprouts recipe is inspired by a dish from a renowned restaurant in Sydney. I wanted to create a homemade version that is simpler, healthier, and equally delicious. The combination of roasted Brussels sprouts and mushrooms, dressed in a tangy and sweet sauce, is a true culinary delight.
The roasted vegetables are coated in a flavorful mix of Balsamic vinegar, honey, and hot mustard, creating a perfect balance of flavors and textures. This dish is not only vibrant and colorful but also cozy and comforting.
Whenever I make this dish, it always receives rave reviews. I hope you enjoy it as much as I do. It’s a versatile side dish that pairs well with any meal, especially during festive gatherings. This recipe is gluten-free, vegetarian, vegan, and paleo-friendly.
Key Ingredients:
You can find the complete list of ingredients and measurements in the recipe card below.
- Brussels sprouts: Look for fresh, compact Brussels sprouts for even cooking. They are rich in vitamins A and C and iron.
- Mushrooms: Use cremini, Swiss Brown, or button mushrooms, either whole or halved.
- Olive oil: Coating the vegetables with olive oil before roasting enhances their crispiness.
- Balsamic vinegar: Opt for high-quality Balsamic vinegar for a rich flavor.
- Honey: Use runny honey for easy mixing.
- Mustard: Hot English mustard adds a spicy kick to the dish. You can also use Yellow or Dijon mustard with a pinch of chili powder.
- Garlic: Adds a fragrant touch to the dish.
Cooking Instructions:
For detailed step-by-step instructions, refer to the recipe card below. Here are some key points to get you started:
- Halve the Brussels sprouts and mushrooms, drizzle with olive oil, and roast until crispy and golden brown.
- Pro Tip: Roast the vegetables on a flat tray at high heat for optimal crispiness. Remove any browned leaves halfway through cooking to prevent burning.
- If serving a larger group, roast two trays of vegetables simultaneously.
- Prepare the dressing of hot mustard, garlic, Balsamic vinegar, honey, and olive oil. Hot English mustard adds a unique flavor profile.
Once cooked, season the vegetables with salt and pour the dressing while hot. Garnish with fresh herbs like mint, parsley, or basil. Serve warm.
Recipe Tips:
- Preheat the baking sheet before adding the vegetables for crispier results.
- Avoid overcrowding the ingredients on the baking sheet to ensure even roasting.
- Check the Brussels sprouts halfway through cooking and remove any burnt leaves.
- Dress the vegetables just before serving to maintain their crispiness.
Want to Save This Recipe?
Enter your email to receive the recipe in your inbox. Plus, get new recipes every week!
By submitting this form, you agree to receive emails from Cooked & Loved
Enjoy these delicious roasted Brussels sprouts with honey, Balsamic vinegar, and mustard. This recipe is perfect for any meal, especially during special occasions like Thanksgiving or Christmas.
-
Preheat the oven to 200 C / 400 F. Grease a flat baking tray with oil.
-
Combine halved Brussels sprouts and mushrooms in a bowl, drizzle with olive oil, and toss to coat.
-
Spread the vegetables on a baking tray, cut side up, and roast until golden brown and crispy.
-
While the vegetables are roasting, prepare the dressing.
-
Season the cooked vegetables with salt, transfer to a serving bowl, pour the dressing, and top with fresh herbs. Serve warm.
- If making a larger batch, double the ingredients and roast on separate trays. Avoid overcrowding for optimal crispiness.
- You can omit mushrooms or add broccoli or bacon for variation. To replicate the original dish, add warm lentils instead of mushrooms.
- Hot mustard can be substituted with Yellow or Dijon mustard and a pinch of chili powder for heat.
- Can I use frozen Brussels sprouts? Fresh Brussels sprouts are recommended for better texture and flavor.
Calories: 287kcal | Carbohydrates: 8g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 299mg | Potassium: 261mg | Fiber: 1g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg
More Recipes With Brussels Sprouts