Oven Roasted Brussels Sprouts with Mustard and Shallots - A simple and fantastic way to enjoy Brussels sprouts!

Brussels Sprouts…people either love them or hate them. We happen to love them!

But this past holiday season, after sharing this popular Brussels sprouts recipe over on our Facebook page, a reader with a great sense of humor posted a link to this photo in the comments:

Little Green Balls of Death

(Photo courtesy of NickMom)

I get it…I really do! I wasn’t a fan of Brussels sprouts growing up, but roasting them in the oven – at a high enough temperature so they caramelize as they cook – is really key to getting great flavor out of this peculiar, little green vegetable.

Brussels sprouts have a uniquely delicious and nutty flavor – and they pair particularly well with bold flavors like the ones in today’s recipe for Oven Roasted Brussels Sprouts with Mustard and Shallots.  After we roasted the sprouts in the oven, we tossed them in a light sauce of sautéed shallots, whole grain Dijon mustard, sherry, champagne vinegar and honey.

Oven Roasted Brussels Sprouts with Mustard and Shallots - A simple and fantastic way to enjoy Brussels sprouts!

Brussels sprouts are available year-round, but their peak season is considered to be from September through mid-February – so head to your market now! And be sure to pick up all of the ingredients to make these oven roasted Brussels sprouts with mustard and shallots. (I think you’ll love Brussels Sprouts as much as we do once you try this recipe!)

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Oven Roasted Brussels Sprouts with Mustard and Shallots - A Family Feast

Oven Roasted Brussels Sprouts with Mustard and Shallots

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 servings 1x

Scale

Ingredients

  • pounds Brussels sprouts
  • 2 tablespoons extra virgin olive oil, divided
  • ¼ cup thinly slices shallots
  • 1½ tablespoons whole grain Dijon mustard
  • ½ tablespoon dry sherry
  • 1 tablespoon champagne (or white wine) vinegar
  • 1 tablespoon honey
  • 1 tablespoon water

Instructions

  1. Preheat oven to 400 degrees.
  2. Clean and trim Brussels sprouts – removing any browned outer leaves and cutting off the stem. Cut any large Brussels sprouts in half.
  3. Place the Brussels sprouts on a sheet pan and drizzle with 1 tablespoon of olive oil and with your hands, toss to coat. Spread the Brussels sprouts in a single layer on the pan, then roast for 20 to 25 minutes or until tender and caramelized, but not over cooked.
  4. While the Brussels sprouts are roasting, in a small sauce pan heat the remaining tablespoon of oil over medium heat. Add the shallots and sauté until they start to turn golden – about 2 to 3 minutes. Add the whole grain mustard, sherry, vinegar, honey and water and stir to combine and heat through, stirring until the water has evaporated. Remove from heat and set aside.
  5. When Brussels sprouts are done roasting, remove from the oven and place in a large bowl. Pour the shallot and mustard mixture over the hot Brussels sprouts and toss to combine.
  6. Serve immediately or at room temperature.

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    Comments

  • Christie wrote:

    I’m addicted to Brussels sprouts. I could easily eat a whole pan of these babies. Pinned.

    • Martha wrote:

      Thanks Christie!

  • Jameson Fink (@jamesonfink) wrote:

    “Little Green Bags of Death”? Ha! I love it. And I love Brussels sprouts. Especially when tossed in a dressing with whole grain mustard.

    • Martha wrote:

      I know Jameson – I got the biggest laugh out of that photo! 🙂

  • Tonia from TheGunnySack wrote:

    I’ve got to admit that I’ve never actually eaten brussels sprouts. My mom never made them growing up and I’ve never tried making them. I am going to have to try this recipe though because I think I would really like them!

    • Martha wrote:

      I hope you like them Tonia! They are definitely worth trying at least once!

  • Kirsten wrote:

    Martha,
    These Brussels sprouts look amazing. Now, I’m biased because I do love them to begin with , but oh the caramelization and the mustard seeds just reach through the screen at me. I like how this recipe is made up pretty much of pantry staples for the sauce, so I can whip it up if I find Brussels sprouts at the market or in the farm share box. Thanks!

    • Martha wrote:

      Thanks Kirsten! You’re absolutely right – this recipe IS made with all pantry staples!

  • Valerie wrote:

    Those photos are amazing, the brussels sprouts just come to life! My family loves them, can’t wait to try these!

    • Martha wrote:

      Thanks Valerie!

  • Laura @MotherWouldKnow wrote:

    Like you, I wasn’t a brussel sprouts fan growing up, but now that I roast them, I can’t get enough of them. Love the pairing with shallots and whole grain Dijon mustard. I’ve been halving mine before roasting, so there is a flat side that can get crispy when it’s face down on the pan. (Halving them also cuts the cooking time.)

    • Martha wrote:

      Great suggestion Laura – that caramelized side is my favorite too! 🙂

  • Rachel @ The Stay At Home Chef wrote:

    Gorgeous! Sounds so good too. I love shallots. They make me feel fancy. And brussel sprouts, hello, I’m so glad they have gained in popularity because I have totally been missing out all these years! Love ’em!

    • Martha wrote:

      Thanks Rachel!

  • Lauren | Wicked Spatula wrote:

    I could eat my weight in these babies! Delish!

    • Martha wrote:

      Thank you Lauren!

  • Julie @ Julie’s Eats & Treats wrote:

    I have a new found love for Brussels Sprouts and this looks like the perfect way to make them!

    • Martha wrote:

      Hope you love the recipe Julie!

  • Elisabeth wrote:

    Does this recipe work prepared a few hours in advance and reheated? I want to bring it to Thanksgiving but am worried that it will get soggy if it sits for a few hours or will overcook if we reheat it in the oven.

    • Martha wrote:

      Hi Elizabeth – I’d suggest partially roasting the brussels sprout at home to give them a head start, then finish cooking them as you reheat them at your destination. The dish will reheat well too – but you’re right, they could get a little over cooked during a reheat in the oven. Hope that helps!

  • Michele wrote:

    I had to modify a little but yummm!! I didn’t have Dijon so I used 1 T Goulden’s Mustard and added 1/2 T mustard seed. Also substituted dry sherry with a splash of dry white wine from my glass. Thank you!

    • Martha wrote:

      You’re welcome Michele! Glad you enjoyed the recipe!

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