Honey Mustard Brussels Sprouts

# What You Need:

→ Vegetables

01 - 1 lb Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tbsp olive oil

03 - 2 tbsp honey

04 - 1 ½ tbsp Dijon mustard

05 - 1 tbsp whole-grain mustard

06 - ½ tsp garlic powder

07 - 1 tbsp apple cider vinegar

08 - ½ tsp salt

09 - ¼ tsp black pepper

→ Optional Garnish

10 - 2 tbsp fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 425°F and line a baking sheet with parchment paper.

02 - In a large bowl, whisk together olive oil, honey, Dijon mustard, whole-grain mustard, garlic powder, apple cider vinegar, salt, and black pepper until smooth.

03 - Add the Brussels sprouts to the bowl and toss thoroughly to ensure even glaze coverage.

04 - Spread the Brussels sprouts cut side down in a single layer on the prepared baking sheet for optimal caramelization.

05 - Roast in the oven for 20 to 25 minutes, flipping halfway through, until sprouts are golden brown and caramelized.

06 - Transfer the roasted Brussels sprouts to a serving dish, sprinkle with chopped fresh parsley if desired, and serve immediately.

# Expert Advice:

01 -

Brussels sprouts finally become the star of the plate instead of the vegetable everyone pushes around.
The glaze caramelizes into crispy, sweet-and-tangy edges that taste nothing like typical roasted vegetables.
Takes less than 40 minutes from start to table, with most of that being hands-off oven time.
Works for weeknight dinners and fancy dinners alike because it looks and tastes intentional.

02 -

Don't crowd the pan or stir too much during roasting; the sprouts need direct contact with the hot sheet to brown properly and caramelize, not steam.
The glaze will continue to coat the sprouts as they cool, so the first time you make this, pull them out when they look just slightly underdone and they'll finish perfectly.

03 -