Orange and Honey Roasted Brussel Sprouts are the best way to enjoy brussel sprouts, hands down. Seared in a cast-iron skillet and roasted to perfection, these caramelized brussel sprouts are beaming with flavor in orange marmalade and honey Dijon mustard sauce. A must-have for Thanksgiving and Christmas.
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I’m going to let you in on a little secret: I had never tried brussel sprouts until culinary school.
I know. I lived a fairly sheltered childhood.
Since then, I have tried brussel sprouts in so many different ways: fried, tossed in kimchi, shaved and tossed in a salad with kale (like this Kale and Brussel Sprout Caesar Salad), raw and in coleslaw. The list goes on and on.
However, I think I may have found the best way to enjoy brussel sprouts. And it’s this recipe.
What Pairs Well with Brussel Sprouts
Brussel sprouts seem to taste a lot like cabbage to me when it’s cooked. Often bright flavors really help this vegetable to shine well.
While others like to douse brussel sprouts in cheese and cream and bacon (believe me, I would totally be on board for some of those), I really wanted my dish to stand out and be light and bright.
The idea of pairing brussel sprouts with orange marmalade came when I inherited a jar of marmalade when a friend moved. Now, I’m not a fan of orange marmalade in the least but I knew that I had to come up with some way to use it up so that I could have that space back in my fridge.
Orange and honey are a match made in heaven and adding just a bit of Dijon mustard gives this sauce for brussel sprouts a nice little zing.
Do I Need To Wash My Brussel Sprouts
A good rule of thumb with any produce is of course to wash it but you don’t have to scrub it clean like potatoes or soak them in water like you do leeks. Just a nice rinse under some running water and you’re good to go.
How To Prep Brussel Sprouts
No matter how you go on to cook or utilize brussel sprouts, you prep them the same.
I cut the bottom of the stems off of mine to release the dark green and tough outer leaves. If you happen to have some yellowing leaves, you will want to remove those as well.
For this recipe, I then cut the brussel sprouts in half. Honestly, prepping brussel sprouts is the most time consuming of any brussel sprout recipe but it only takes about 10-15 minutes, depending on how many you have to clean up.
How to Roast Orange and Honey Brussel Sprouts
There are a few ways to skin a cat, and there are a few ways to roast brussel sprouts.
- Oven roasting
- Pan searing
I, personally, like to use a combo of these two methods because both give me the perfect doneness and that gorgeous caramelized color.
I like to start my brussel sprouts of being seared in a cast-iron skillet (uncrowded) and seasoned with salt and pepper. Once the brussel sprouts get nice and caramelized on one side, I flip them over and finish them in a 400-degree oven.
The result is crunchy, golden brown, and delicious brussel sprouts. Honestly, sometimes I just eat them like this and everything feels right in the world.
How Long to Roast Brussel Sprouts at 400
400 degrees is a hot oven to be cooking food in. Cooking brussel sprouts with your oven set at this temperature should mean that they’re fully cooked in about 5 minutes. Though if you have some humongous brussel sprouts, you might need to add on another minute or two. Just poke them, gently, with a fork, and if they feel tender, they’re done.
Sauce for Brussel Sprouts
Like I had mentioned earlier, I came up with this sauce on a whim because I needed to use up some orange marmalade.
The sauce for these brussel sprouts is sweet, tangy, zingy, and light. Absolutely perfect for these brussel sprouts.
I loved also tossing in some fresh parsley because, hello, parsley lightens and brightens anything you put it on.
Once the roasted brussel sprouts are out of the oven, they can be tossed directly into the bowl of sauce and served.
Troubleshooting Brussel Sprouts
If this is your first time trying out brussel sprouts, have no fear. Lots of people detest them because they’ve only had themed steamed and come on… they’re so much better than that. But here are some troubleshoots for brussel sprouts.
Why Are My Brussel Sprouts Bitter
So like cabbage, brussel sprouts can be a bit more on the bitter side of vegetables. Especially if the dark green outer leaves are left on so be sure that you absolutely trim those off.
I find that tossing the roasted brussel sprouts in this orange marmalade sauce really cuts down on any residual bitterness that might be left on the sprout.
Why Are My Brussel Sprouts Mushy
Because they’re overcooked…
But seriously, that’s why. Roasting brussel sprouts with my method only takes 5 minutes for perfectly tender sprouts. Any longer than that and you’ll end up with mushy, and eventually, blackened brussel sprouts.
How to Reheat Brussel Sprouts
I’m a fan of throwing them in a microwave to reheat. This recipe doesn’t call for the roasted brussel sprouts to be crispy or anything so there isn’t a change to texture or taste when reheated in the microwave.
Though if you want to be extra, throw them in a 350-degree oven and bring them up to temperature that way.
And as always, these caramelized honey brussel sprouts are good for about 7 days before they need to be tossed out.
There you have it, the best-roasted brussel sprout side dish you’ll ever have. Though I would totally dig into a brussel sprout gratin easily… With just some simple prep and an even easier sauce, this brussel sprouts recipe is a quick side dish perfect for a weeknight dinner or just as perfect for Thanksgiving and Christmas.
I would love to hear about your experience with this recipe and if this has converted you to loving brussel sprouts forever! Be sure to leave your comment down below, along with a rating!
For other recipes to enjoy alongside with this oven-roasted brussel sprout recipe, check out:
- Lemon Herb Roasted Cornish Game Hens
- Stuffed Lamb Breast with Apple Cider Pan Sauce
- Creamy Edamame and Corn Succotash
- Soft Homemade Yeast Rolls
- Italian Loaded Mashed Potato Casserole
- Honey Mustard Glazed Rack of Pork
- Simplified Stuffed Porchetta Roast
- Oven Roasted Root Vegetables
For a full holiday dinner, be sure to check out these posts:
- 18+ Easy and Gourmet Holiday-Party Appetizers
- 15+ Main Dishes for a Non-Traditional Holiday Dinner
- 35+ Must-Have Holiday Dessert Recipes
- 20+ Unique and Gourmet Holiday Side Dishes
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- 3 pounds brussel sprouts, cleaned and halfed
- Sauce for Brussel Sprouts
- 2 tablespoons orange marmalade
- 2 tablespoons honey
- 1 ½ tablespoons Dijon mustard
- ½ tablespoon fresh parsley, minced
- To taste salt and pepper
- Preheat oven to 400 degrees. Heat large cast-iron skillet (or large stainless steel pan) over medium-high heat until smoking. Add 1 tablespoon olive oil to the bottom of the skillet. Carefully place brussel sprouts cut-side-down in skillet and sear until golden brown, about 2 minutes.
- Flip seared brussel sprouts and season with salt and pepper. Place skillet in oven and roast for about 5 minutes or until fork-tender.
- In a medium-sized mixing bowl combine all sauce ingredients until well mixed.
- Once brussel sprouts are roasted, remove from oven and place them into the mixing bowl. Toss to combine in the sauce.
- Serve immediately with dinner.
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Serving Size4 ounces
Amount Per ServingCalories 143Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 304mgCarbohydrates 30gFiber 7gSugar 15gProtein 7g