Honey Mustard Pecan Brussels Sprouts


3 cups


Brussels sprouts



2 1/2 T


olive oil

1/4 tsp.


sea salt

3 T


Dijon mustard

1/4 cup



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.