Honey Balsamic Brussels Sprouts & Mushrooms

This dish of roasted mushrooms and Brussels sprouts with Balsamic, mustard and honey is SO GOOD that you will want to make them over and over again. This is my favourite Brussels sprouts recipe – the BEST!

Roasted Brussel sprouts with Honey Balsamic Dressing in bowl with extra dressing on the side.
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In This Post:

This honey balsamic Brussels sprouts recipe is inspired by my favourite dish from Porteño restaurant in Sydney. Their version is of deep-fried Brussels sprouts and lentils dressed in a delicious sauce of hot mustard, vinocotto and olive oil. I wanted to create a simpler, homemade recipe without lentils, not deep-fried and using ingredients you would most likely have in your pantry. 

The Brussels sprouts are roasted together with button mushrooms and dressed in the most delicious concoction of Balsamic vinegar, honey and hot mustard. It’s the perfect combo of sweet, salty and tangy flavours, and crispy and soft textures. It’s vibrant and green, but also warm and cozy.

Every time I make these Balsamic Brussels sprouts, people ask me for the recipe. I hope you love it as much as I do. Give it a try and let me know what you think. It’s great as a side dish on any occasion but especially around Christmas, Thanksgiving or other holidays. It would go fabulously with roast meat.  Gluten-free, vegetarian, vegan, paleo-friendly.

Honey balsamic Brussels sprouts roasted and served warm
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Ingredient Notes

You can scroll down to the recipe card for the full list of ingredients and measurements.

  • Brussels sprouts: When buying Brussels, look for bright green Brussels with compact heads. Try to purchase Brussels in a uniform and consistent size so they can cook evenly. They are in season in autumn and winter and are high in vitamins A and C and are a good source of iron.
  • Mushrooms: Cremini, Swiss Brown or other button mushrooms are great, you can roast them whole or cut the larger ones in halves.
  • Olive oil: you will need to coat both before roasting for extra crispiness; I love extra virgin olive oil but avocado oil is also good.
  • Balsamic: Good quality Balsamic vinegar or even aged balsamic are great here. The combination of acidity and sweetness from the honey enhances the flavours of any roasted veggies.
  • Honey: Runny honey is easiest to use here.
  • Mustard: You know honey and mustard are a great match but wait till you try this dish with hot English mustard; you need less as it’s quite spicy but that adds an incredible kick that gives my roasted Balsamic Brussels sprouts a more unique flavour. Hot mustard can be replaced with Yellow or Dijon mustard and you can add a pinch of chili powder or hot sauce to get the spice kick.
  • Garlic: Adds a touch of aroma and sharpness to the dish; you can also use some garlic powder instead.

How To Make Honey Balsamic Brussels Sprouts

You can jump to the full recipe card below but here are some handy step-by-step photos and instructions to get you started with this recipe.

  • In my recipe, the Brussels sprouts and mushrooms are halved, drizzled with olive oil and roasted until crispy and golden brown (slightly charred, almost).
  • Pro Tip: It is important to roast the Brussels sprouts on a flat try and at high heat so they get nice and crispy. My tip is to check on the veggies after about 10-15 minutes and remove any browned single leaves of Brussels sprouts as they will cook very quickly and can burn. Then pop the tray back in to finish roasting. 
  • I made one tray of veggies but if cooking for a crowd, roast two trays at the same time (simply double the ingredients).
  • Mix the dressing of hot mustard, garlic, balsamic, honey and olive oil and set aside. While you can use regular mustard for this dish, I highly recommend hot mustard. I think it really adds something special and it’s not too hot or spicy, even though it looks like you’re using a lot of it. 
Collage image of Brussels sprouts cut on a board, Brussels sprouts and mushrooms on a baking tray, ingredients for the sauce mixed up.
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Once the Brussels sprouts and mushrooms are cooked, they will shrivel down in size. Season them generously with salt and pour over the dressing while the veggies are still hot. Top with some fresh mint. Parsley or basil will also work here. Serve while warm.

Warm Brussel sprouts salad with honey balsamic dressing
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Recipe Tips

  • Preheat the baking sheet while preparing vegetables. Placing the Brussels sprouts and mushrooms on a hot surface will kick start the roasting asap, giving you crispier results.
  • Speaking of baking sheets, don’t overcrowd the ingredients. I used extra large sheet pan but you can use 2 baking sheets or do roasting in batches, then reheat if needed.
  • Check on the Brussels sprouts half way through and if you see any loose leaves browning too fast, remove them from the sheet and set aside.
  • Dress the roasted Brussels sprouts and mushrooms JUST BEFORE serving to preserve crispiness.

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Honey Balsamic Roasted Brussels Sprouts
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Honey Balsamic Roasted Brussels Sprouts

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Author: Irena Macri
Servings: 4 servings
Course: Side Dish
Cuisine: European
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5 from 5 votes
Calories: 287kcal


  • 1 large flat sheet pan for baking
Make the most delicious roasted Brussels sprouts with honey balsamic and mustard dressing. This gluten-free, vegetarian and healthy Brussels sprouts recipe makes for an excellent side dish for any meal but especially for Thanksgiving dinner, Christmas or Sunday roast with the family.


  • 20 medium Brussels sprouts about 2 lb, 900 grams, cut in halves and hardened ends removed
  • 14 button mushrooms 250 grams / 1/2 lb
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

For the dressing

  • 6 tablespoons olive oil
  • 3 tablespoons Balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon hot mustard e.g. hot English
  • 1 garlic clove minced or diced
  • Garnish: 5-6 fresh mint leaves thinly sliced


  • Preheat the oven to 200 C / 400 F. Grease a flat baking tray (sheet pan) with a little oil.
  • Combine halved Brussels sprouts and mushrooms in a mixing bowl and drizzle with a tablespoon or two of olive oil. Toss through to coat.
  • Spread evenly on a baking tray cut side up (make sure it’s a flat tray!) and pop in the oven. Cook for a total of about 25-30 minutes (maybe 35 depending on your oven), until golden brown and crispy. Make sure to take the tray out after 10-15 minute and remove any single Brussels sprouts leaves as they will have browned by now. Keep them in a bowl. Pop the tray back in to keep roasting.
  • While the veggies are roasting, mix the dressing and set aside.
  • Remove the tray from the oven once cooked. Season the vegetables generously with salt (about 1/2 a teaspoon or a bit more) and transfer to a serving bowl. Pour the dressing over the top (you can do half of it to being with). Top with fresh mint and serve while warm (although they will taste just as amazing once cooled down).


  • If making a larger batch of this recipe, double the amount of Brussels sprouts and mushrooms and roast on two flat trays, rotating their position in the oven. Don’t try and make MORE vegetables on the same tray as you want to distribute plenty of heat around each piece to achieve that lovely crispiness. For the dressing, you only to increase the amounts by a third or even quarter rather than double and you should have plenty for twice the vegetables.
  • Mushrooms can be omitted from this recipe using just Brussels sprouts, or you can add some broccoli or bacon pieces to the mix. To get this recipe closer to the original Porteno dish, feel free to add a cup of warm brown or green lentils instead of mushrooms.
  • Hot mustard can be replaced with Yellow or Dijon mustard and you can add a pinch of chili powder or hot sauce to get the spice kick.
  • Can I use frozen Brussels sprouts? They won’t caramelize or get the nice golden brown look, so I wouldn’t recommend using frozen. Fresh Brussels sprouts are best in this recipe!


Calories: 287kcal | Carbohydrates: 8g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 299mg | Potassium: 261mg | Fiber: 1g | Sugar: 6g | Vitamin A: 38IU | Vitamin C: 6mg | Calcium: 9mg | Iron: 1mg
Keywords: Paleo, Side Dishes, Grilled Vegetables, Roasted Vegetabels, Brussels sprouts
Tried this recipe?Mention @cookedandloved or tag #cookedandloved

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Irena Macri
By Irena Macri

About the author: Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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  1. 5 stars
    Wow this worked so well for our family! I used chantrelle mushrooms, because why not, and it was perfect. I doubled the recipe and dressing. I didn’t use all of the dressing but it will be great on salads this week!

    1. Thanks, Julie. Chanterelles sound amazing and I bet they looked pretty too. Glad you all enjoyed it! Irena

  2. 5 stars
    Would never have thought of adding mint to Brussels and mushrooms but it worked amazingly tasty!!
    Loved it!

  3. 5 stars
    I’ve made this several times and it’s awesome! I always add lentils as Irena suggests in her tips; a drained tin of brown lentils works well, added towards end of cooking. This makes it a more substantial vegetarian meal. Left-over dressing is delicious on salads or vegies. I love this recipe!

  4. 5 stars
    Beyond tasty, however, once I mixed the Brussels sprouts with the drizzle, I then put back on cookie sheet then put under broiler for 5-7 mins. This crisped them up even more…DELICIOUS!!!

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