Roasted Brussels Sprouts with Whole Grain Mustard

Easy-peasy brussels sprouts. Growing up, I wasn’t the biggest fan of brussels sprouts because they were usually boiled. But once I had a simple roasted brussels sprouts, I’ve been eating them ever since, along with whole-grain mustard, as I learned from my mentor many years ago.

Brussels Sprouts

Prep Time: 5 to 10 minutes

Cook Time: 10 to 15 minutes

Preheat Oven: 375F degrees


  • 1-pound brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 3 thyme sprigs
  • 2 tablespoons whole-grain mustard

Step by Step

Clean & Trim Brussels Sprouts

  1. Start by cutting the brussels sprouts in half from top to bottom
  2. Trim off the woody root end, but leave enough to keep them intact

Roast the Brussels Sprouts

  1. Heat a large sauté pan over medium-high heat with olive oil
  2. Place brussels sprouts (cut side down) in the pan
  3. Cook until golden brown
  4. Leaving brussels sprouts in the pan, place them into the preheated oven and roast until fork tender, about 10 to 15 minutes
  5. Carefully remove pan from the oven and return to stove on medium heat
  6. Add butter and thyme. Allow butter to foam until golden brown
  7. Turn off heat and stir in the whole-grain mustard 
  8. Serve and enjoy.