Easy and delicious, these sweet-and-sour roasted Brussels sprouts could not be farther from the the bitter, mushy Brussels sprouts that people have long loved to hate. Drizzled with a creamy, tangy, sweet honey-vinegar dressing, crispy roasted Brussels sprouts take on a restaurant-level quality. They’re simple to make, too, so if you’re searching for a low-lift Thanksgiving or holiday side dish, stop right here! Whip up the dressing ahead of time to make life even easier on the big day. While you could serve regular Roasted Brussels Sprouts (we love ‘em, too) we like to serve these as a little upgraded version for the holidays, alongside all our other holiday favorites, like Roast Turkey (or a Roast Chicken, if it’s not Thanksgiving Day), Mashed Potatoes, and buttery Parker House Rolls.
Sweet-and-Sour Brussels Sprout Ingredients
Brussels sprouts: Brussels sprouts can vary a lot in size, so we often end up halving them or even quartering them so that they roast quickly and are uniform.
Slivered almonds: Just for a hint of crunch and a rich nutty flavor.
Shallot: Minced up and roasted with the Brussels sprouts, shallots add a lot of flavor for very little work.
Honey: You’ll need a good amount of honey, but any basic honey is fine to use here.
Vinegar: Our favorite vinegar for this recipe is sherry vinegar, which is little sweet and nutty and we just love it. But if you don’t have it handy, no worries! Feel free to substitute red or white wine vinegar if that’s what you have.
Mustard: We’re actually going to double down on the mustard! You’ll use both mustard powder (Colman’s in the little yellow tin is our go-to) and stone ground mustard, too. The sharpness of mustard is such a perfect complement to the roasted Brussels sprouts, and gives this sweet-and-sour dressing a really complex flavor.
Extra-virgin olive oil: You’ll use this for roasting as well as in the sweet-and-sour dressing.
Crème fraîche: You could substitute sour cream if that’s easier to find.
How To Make Sweet-and-Sour Roasted Brussels Sprouts
Get ready to roast! Set your oven to 425°F.
Mix up the sweet-and-sour dressing: Whisk together the vinegar, crème fraîche, mustard powder, stone ground mustard, honey, pepper, olive oil, and salt. You can do this a day ahead of time, if you’d like to work ahead. Just store it in the refrigerator until you’re ready to dress the sprouts.
Roast the Brussels sprouts. Mix them with the almonds, shallots, olive oil and salt right on the baking sheet, and roast them for 20 minutes.
Dress the roasted sprouts with the sweet-and-sour dressing.
Serve!
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