Roasted Garlicky Brussels Sprouts

Roasted Garlicky Brussels Sprouts

Savory, mustard-garlic Brussels. You won't be able to help yourself from going back for more!
Prep Time5 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: brussels sprouts, garlic, mustard
Servings: 4 1/2 cup
Calories: 67kcal


  • 8 oz (about 25 sprouts) Brussels sprouts trimmed & halved
  • 2 Tbs white vinegar
  • 2 tsp honey
  • 2 tsp Dijon mustard
  • 1/8 tsp black pepper
  • 1 dash salt
  • 1 clove garlic minced
  • 2 Tbs olive oil


  • Place Brussels Sprouts on baking sheet. Recommended: Crowd sprouts ontoone side of sheet to prevent drying out.
  • Roast sprouts at 400°F for 20-25 minutes or until fork-tender.
  • Meanwhile, combine remaining ingredients.
  • When sprouts are done, combine with dressing.


Nutrition Facts (per 1/2 cup): 67 calories, 4g fat, 0.5g saturated fat, 0mg cholesterol, 112mg sodium, 8g carbohydrate, 2g fiber, 3g added sugar, 2g protein, 26mg calcium, 201mg potassium, 38mg phosphorus, 5mg oxalate

15 thoughts on “Roasted Garlicky Brussels Sprouts”

  1. I was eating lots of brussels sprouts and just found out they are high in oxylates so I was planning to cut back! This recipe looks delicious. I would cook it with fresh spouts but before that I was eating a large serving (half one of those small size frozen boxes). Is that a large serving for a vegetable which may be high ox?

  2. Was wondering.. I do roast brussel sprouts often and I love the sound of the mustard and honey which I haven’t done. I usually read through a recipe before I do it. I noticed you said to just roast the Brussels sprouts first…you say to push them together so they won’t dry out…I wondered about that! And I read the rest of your directions and you add all the oil and spices after you roast! I have never heard that! I usually oil up first anything I roast. Chuckle.. I like the sound of the honey roasted on it.. so I think I’m going to try that!

    1. Melanie Betz MS, RD, CSR, CSG

      Glad to share some new was of doing things! This is truly one of my favorite go-to recipes. I hope you love it as much as I do!

    2. Recently, I’ve heard of this recommendation for cooking vegetables – add the oil (or butter if you’re using it) and spices after cooking. I’d never heard of that before, but I’m hearing about it lately.

    1. Hi Linda! It really is one of my favorite recipes – I hope you like it. Only the Brussels Sprouts will contribute significant oxalate. Brussels Sprouts have about 2mg oxalate per 1/2 cup, so there is your answer! Let me know how you like the recipe!

      This post has been corrected

        1. Melanie Betz MS, RD, CSR, CSG

          Hi Tammy! That 17mg is a typo . According to the Harvard list, they are more like 2mg per 1/2 cup. The additional tiny amount of oxalate is from the other ingredients. Hope that helps!

          1. Melanie Betz MS, RD, CSR, CSG

            We could honestly endlessly find different (accurate!) oxalate counts for ANY food. Oxalate (along with most nutrients) differ based on where the food was grown, ripeness and SO many other factors. Other reputable sources have found very low oxalate in Brussels sprouts. In either the 2mg or 17mg case, both are low and this very healthy veggie full of fiber and other kidney stone fighting nutrients can (and should!) definitely be includes for stone prevention!

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