(Recipe can be found on the site Gluten Free with L.B. here.)
Step by Step Instructions:
Spicy Honey Mustard Brussels Sprouts are a cinch to make. Here’s what you’ll need: Red Pepper Flakes, Coarsely Ground Mustard, 5-6 cups of Brussels Sprouts cleaned and halved, 1 Garlic clove, 2 tablespoons of Butter, Honey, Olive Oil, and Salt.
First thing’s first, preheat your oven to 350 degrees. Then grab a large pot and fill with water and bring to a boil. You’ll want a pot large enough that it can hold all of the Brussels sprouts and enough water that they will be submerged.
Wait for the water to boil.
Carefully add the Brussels sprouts to the boiling water and boil for 2 minutes.
While the sprouts are cooking, chop up the garlic clove. I used a knife this time to be able to smash the garlic a bit.
After 2 minutes, drain the Brussels sprouts.
On a cutting board, layer some paper towels and in batches carefully pat the sprouts dry. (This helps them get coated really well by the sauce we’re about to make.)
As the sprouts are dried off, place them in a large bowl or a gallon-sized ziplock bag.
Melt the 2 tablespoons of butter.
In a small bowl add the melted butter, 2 tablespoons of olive oil, 1 tablespoon of honey, the chopped garlic, 2 teaspoons of coarsely ground mustard, 1 1/4 teaspoon of kosher salt, and to add some heat to the sauce add 1/2 to 1 teaspoon of red pepper flakes (to your preference).
Whisk the sauce.
Add the sauce to the sprouts.
In my case, since I used a bag, I sealed it and moved the Brussels sprouts around until they were fully coated with the sauce.
Grab a large, rimmed baking sheet and line it with foil. Then either spread a tablespoon of olive oil over the bottom, or you can use olive oil spray like I did.
Here’s the spray in case you’re curious. This stuff is really awesome!
Pour the sprouts into a single layer and arrange so they are all cut-side up. (This makes flipping halfway through a lot easier.) Bake in the oven for about 12 minutes.
After about 12 minutes, flip the sprouts so they are cut-side down. Bake for an additional 12-20 minutes. Keep an eye on them and remove once they are at your desired level of crispiness. I ended up baking mine about 35 minutes.
Here they are in all of their roasted glory! Wow did they smell great, and they tasted even better! Serve the Brussels sprouts while they are still warm and enjoy!! Happy sprouting!
2 packages fresh Brussel Sprouts – Trim the ends, remove outer leaves and cut in half (about 5-6 cups total)
2 T. butter, melted
3 T. olive oil, divided
1 clove garlic, crushed
2 t. stone ground mustard
1 T. honey
1 ¼ t. salt
½-1 t. red pepper flakes, depending on desired spiciness
1. Start off by preheating your oven to 350 degrees. Then prep your sprouts.
2. Grab a large pot of water and bring it to a boil. (You will want it to be big enough that all of the sprouts are able to be covered in water.) Then add the sprouts to the boiling water and continue boiling for 2 minutes. After 2 minutes drain the sprouts. Once they are just cool enough to handle, pat the sprouts dry and place in either a large bowl or a large ziplock bag (gallon sized will work).
3. Mix together the remaining ingredients and only use 2 tablespoons of the olive oil.
4. Add the sauce mixture to the sprouts and gently combine to coat all of the sprouts with sauce.
5. Use a large baking sheet that is rimmed and line it with nonstick foil. Either spread the remaining tablespoon of olive oil over the foil or use olive oil spray so that the foil is well coated to prevent the sprouts from sticking.
6. Pour the sprouts in a single layer on the baking sheet and flip them all so that they are either all cut-side up or down. (This will help later when it’s time to flip them.) And bake for about 12-14 minutes and then remove the baking sheet from the oven and flip all of the sprouts so they roast evenly. Bake for another 15-20 minutes. Just keep an eye on the sprouts and once they are the level of crispiness you prefer, you’re done! Remove from the oven and enjoy!!