Roasted Brussels Sprouts with a Balsamic Honey Dijon Glaze

Check out this recipe for roasted brussels sprouts, as seen on WXYZ-TV in Detroit.

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Photo credit: A Healthier Michigan

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A bowl of roasted brussels sprouts garnished with pomegranate seeds


  • 1 ½ pounds of Brussels sprouts, cleaned, cored and quartered
  • 3 tbsp. extra-virgin olive oil
  • Salt and pepper
  • 2 cloves of garlic, minced
  • 3 tbsp. balsamic vinegar
  • 2 tbsp. honey
  • 2 tbsp. Dijon mustard
  • Pomegranate seeds to garnish

Roasted Brussels Sprouts with a Balsamic Honey Dijon Glaze

1. Pre-heat oven to 450 degrees F. Prepare cookie sheet of pan and spray with cooking spray.
2. Toss brussels sprouts in oil, salt and pepper and garlic in bowl.
3. Spread brussels sprouts on cookie sheet and roast for 30-45 minutes. Mix 2-3 times during the duration of the cook time.
4. While brussels sprouts are roasting, use the same bowl you tossed them in and combine balsamic vinegar, honey and Dijon.
5. Once Brussels sprouts are done, toss them in the mustard glaze.
6. Finish with pomegranate garnish and serve warm. Enjoy!

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