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Roasted Brussels Sprouts with Honey Mustard and Pecans

An easy and nutritious side dish that will make a Brussels sprouts lover out of anyone.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 -4

Ingredients

  • 2 pounds fresh Brussels sprouts stems and outer leaves removed (cut in half if they are large)
  • 2 Tablespoons coconut oil
  • 1/2 teaspoon salt
  • Pinch black pepper
  • 2 Tablespoons whole grain or stone ground mustard
  • 1 Tablespoon raw honey or maple syrup
  • 1 garlic clove peeled and finely chopped
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon olive oil
  • 1/2 cup raw pecans any nut will work

Instructions

  1. Preheat oven to 425 degrees.
  2. Coat the Brussels sprouts in coconut oil, salt, and pepper.
  3. Place on a baking sheet in one layer.
  4. Roast in the hot oven until the out leaves are super crispy and the Brussels sprouts are tender about 15-20 minutes.
  5. In a dry pan over medium low heat add the nuts and toast until slightly golden and fragrant about 3-5 minutes.
  6. In a large bowl mix together the mustard, honey, garlic, lemon juice, and olive oil.
  7. Coat the hot Brussels sprouts with the sauce.
  8. Toss in toasted nuts and reserve some to be sprinkled on top.

Recipe Notes

Choose organic ingredients when possible.