The fried Brussels sprouts served at Mattie’s in Austin, Texas, are the inspiration for this recipe. They’re delicious and irresistible. The sprouts get tossed with a honey mustard glaze that’s sweet and savory. They are then pan-fried until they reach perfection. This might become our favorite way to enjoy vegetables.
You may be surprised to learn that you are not a Brussels sprouts lover! The roasted Brussels sprouts you’ve tried may not have been the same as those mushy and flavorless sprouts that you might be used to. They’re crispy and full of flavor instead!
Our seven-ingredient is lighter on oil and oven-finished. It’s garnished with dates and toasted almonds for a sweet, crunchy, and nutty finish. We’ll show you how to do it!
Prepare the honey mustard glaze first by mixing a mixture of spicy and grainy mustards. The spicy mustard gives it a little kick, while the grainy mustard adds texture.
Then add honey to sweeten (or maple syrup, if you’re vegan), coconut aminos to enhance flavor, and a pinch each of salt and black pepper.
We like to cut Brussels sprouts in half without removing their stem. The leaves will stay together and cook evenly.
The halved Brussels Sprouts are then added to the honey-mustard glaze and marinated for 10 minutes.
Roast Brussels Sprouts
After the Brussels sprouts are marinated, they are removed from the marinade to be seared in a pan for a crispy outer.
They are then transferred to the oven for further cooking. Roasting them for 8-12 mins at 400 degrees Fahrenheit is our favorite. The smaller the sprouts, the faster they will cook. Larger ones will take longer.
The roasted Brussels sprouts will be tossed with the remaining honey mustard and topped off with toasted almonds to give them a crunchy texture. You can (optionally) add chopped dates Medjool at this point to give it a little extra sweetness. It is highly recommended!
- We like Old-style mustard.
- We like 365 Organic German Mustard.
- Honey (or maple syrup if vegan): 2 to 2 1/2 tablespoons plus additional honey according to taste
- Coconut aminos (for depth of flavor): 1 Tbsp
- One pinch of each (plus one more bit for the top of Brussels sprouts).
- Two cups of halved Brussels sprouts
- Avocado or olive oil (e.g., Avocado or olive oil // If you don’t have any oil, use very little water or omit it.
FOR SERVING optional
- 1/4 cup slivered Almonds, Toasted
- Finely chop 2 pitted small Medjool dates (or substitute other dried fruits of your choice, such as cherries).
- Preheat oven to 400 degrees F. (204 C). If you have a convection option, use it for crispier Brussels Sprouts.
- Add the mustard in a medium bowl along with the honey (or maple sugar), coconut aminos, and salt and pepper. Stir together. Add more honey, salt, and pepper as desired.
- Add the halved Brussels Sprouts to the bowl. Sprinkle with salt and pepper. Gently toss/stir to coat.
- Let Brussels sprouts marinate at room temperature for 10 minutes, uncovered.
- Meanwhile, toast the slivered almonds (optional), stirring often, in a medium-low skillet until they turn golden brown. Dates can be pitted and chopped (optional). Set aside.
- A large skillet should be heated on medium heat. Add just enough oil to the pan once it is hot. After waiting for 1 minute, add the Brussels sprouts using tongs or slotted spoons, and leave the excess marinade (you will use it to glaze the Brussels after cooking). To get a good sear, arrange the sprouts cut-side down.
- Pan fry for a few minutes and then toss with a wooden spoon. Transfer the sprouts to a preheated 400-degree F oven for 8-12 minutes or until they are golden brown.
- Add the remaining marinade and dates (optional) to the oven. Serve immediately.
- Keep leftovers in the fridge for 2-3 days. It is not freezer-friendly.