Honey Mustard Brussels Sprouts


Brussels sprouts are back in season and I am absolutely delighted!! They are absolutely delicious and so good for you! I have noticed over the last while that sprouts can often get a bad rep! If you’re not normally a fan of ordinary boiled sprouts give one of my sprout recipes a go!! Balsamic and Bacon Baked Sprouts , Ham, Greens & Hot Sauce , Baked Brussels Sprouts , 3 Ingredient Paleo Breakfast you’re bound to find at least one to love!


This recipe is Gluten Free, Dairy Free & Paleo. It can also be adapted to suit whole30 & vegan.

400g Brussels Sprouts
1/2 tbsp whole grain mustard
1 clove of garlic, minced
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp of honey (omit for whole30 or sub maple syrup/agave for vegan)
Sprinkle of sea salt and cracked black pepper


  1. Preheat your oven to 220°c/428°F.
  2. Slice the sprouts in half and place in an oven proof dish.
  3. In a small bowl combine the rest of the ingredients.
  4. Pour the mixture over the sprouts and stir until they are covered.
  5. Bake in the oven for 30-35 minutes until the sprouts are fully cooked and starting to turn nice and crispy!
  6. Serve and enjoy!


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