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Description
A warm and hearty winter side dish featuring roasted Brussels sprouts and potatoes coated in a sweet and tangy honey mustard glaze.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 lb potatoes, diced
- 2 tbsp olive oil
- 2 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat oven to 400°F.
- Toss Brussels sprouts and potatoes with olive oil, salt, and pepper.
- Spread vegetables on a baking sheet and roast for 20 minutes.
- Whisk honey, Dijon mustard, whole grain mustard, and garlic powder in a bowl.
- Remove vegetables from oven, drizzle with honey mustard mixture, and toss to coat.
- Return to oven and roast for another 10-15 minutes until tender.
- Serve warm.
Notes
- Use fresh Brussels sprouts for best texture.
- Adjust honey or mustard to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American