Honey Mustard Pecan Brussels Sprouts

Honey Mustard Pecan Brussels Sprouts


3 cups - Brussels sprouts, halved

2 1/2 T - olive oil

1/4 tsp. - sea salt

3 T - Dijon mustard

1/4 cup - honey

1 T - apple cider vinegar

1/2 cup - pecan halves


Preheat oven to 425° F.

In a bowl, mix together Brussels sprouts, oil and salt.

Spread Brussels sprouts on a baking sheet and bake for 8-9 minutes.

Mix together mustard, honey and vinegar. Remove Brussels sprouts from the oven (after the 8-9 minutes of baking), add mixture over Brussels sprouts and bake another 3-4 minutes.

On a separate baking sheet, toast pecans for 2 minutes at the same 425° F.

Place Brussels sprouts into a serving dish and top with pecans.

Serve and enjoy!

Recipe courtesy of Mitzi Dulan, RD, CSSD, made for the National Honey Board


Try a honey varietal for extra flavor.