Brussels Sprouts in Honey Dijon Onion Sauce
Elevate your side dish game with these melt-in-your-mouth Brussels Sprouts in Honey Dijon Onion Sauce—a flavorful twist on classic roasted vegetables! Tender, golden-roasted Brussels sprouts are tossed in a luscious sauce made from caramelized onions, sweet honey, tangy Dijon mustard, and a splash of balsamic vinegar, creating the perfect balance of sweet, savory, and tangy flavors. This recipe combines the richness of butter and garlic with the earthy sweetness of caramelized onions, making it an irresistible pairing for any meal. Ready in just 35 minutes, this crowd-pleasing dish is perfect for weeknight dinners or holiday feasts alike. Serve warm and watch these glazed Brussels sprouts disappear from the table!
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Recipe Information
Ingredients
- 500 g Brussels sprouts
- 3 tbsp Olive oil
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 large Yellow onion
- 2 tbsp Honey
- 2 tbsp Dijon mustard
- 1 tbsp Balsamic vinegar
- 1 tbsp Butter
- 2 cloves Garlic
Instructions
Preheat your oven to 425°F (220°C).
Trim the Brussels sprouts by cutting off the ends and removing any discolored outer leaves. Cut larger sprouts in half.
Place the Brussels sprouts on a baking sheet, drizzle with 2 tablespoons of olive oil, and toss to coat. Sprinkle with salt and black pepper.
Spread the Brussels sprouts out in a single layer on the baking sheet and roast for 20–25 minutes, stirring halfway through, until golden and tender.
While the Brussels sprouts are roasting, thinly slice the onion and mince the garlic.
In a large skillet, heat the remaining 1 tablespoon of olive oil and the butter over medium-low heat.
Add the sliced onion to the skillet and cook slowly, stirring occasionally, for 8–10 minutes until caramelized.
Add the minced garlic to the skillet and cook for 1 minute, stirring frequently to avoid burning.
In a small bowl, whisk together the honey, Dijon mustard, and balsamic vinegar until smooth.
Pour the honey Dijon mixture into the skillet with the caramelized onions and stir to combine. Cook for 2–3 minutes until the sauce thickens slightly.
Once the Brussels sprouts are done roasting, transfer them to the skillet and toss well to coat them evenly in the honey Dijon onion sauce.
Remove from heat and serve warm as a side dish.
Nutrition Facts
Calories |
959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.7 g | 77% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 2047 mg | 89% | |
| Total Carbohydrate | 94.7 g | 34% | |
| Dietary Fiber | 20.4 g | 73% | |
| Total Sugars | 55.1 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 312 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
