As a kid, my mom used to pack Rold Gold Honey Mustard Tiny Twist Pretzels in my lunches and I loved them. They were sweet, tangy, and crunchy and I always got excited when I opened my lunch bag and found them. Well sad news, they discontinued them. Apparently I’m not the only one upset about it. There are websites online petitioning to bring them back. So far they have not been successful but lucky for us, Dot’s took the challenge and created a better version of honey mustard pretzels and they are to die for. Also lucky for us, these Honey Mustard Brussels Sprouts pack just as much of a punch and the pecans on top give the crunchy texture.
The Brussels sprouts are tossed in a honey mustard sauce before roasting which results in a yummy caramelized exterior. After they are pulled out of the oven, they are coated in another layer of sauce, and then sprinkled with sweet and smoky toasted pecans. The sweet and smoky toasted pecans are as easy as tossing the pecans in maple syrup and liquid smoke before toasting them for a couple minutes. They are tiny but pack a punch!
This recipe calls for very few ingredients (and most of them you probably have in your pantry and fridge already) and takes very little prep time so it’s another great option for a side-dish while entertaining. All you need to do is mix up the sauce, roast the Brussels sprouts, and toast the pecans. I’ve served these in grain bowls with Farro, roasted sweet potatoes, and crispy chickpeas for easy, healthy, and satisfying lunches that you could meal prep for the week.
Honey Mustard Brussel Sprouts with Sweet & Smoky PecansCourse: SidesDifficulty: Easy
- Honey Mustard Brussel Sprouts
12 oz. of Brussel sprouts, trimmed and halved
1/4 cup dijon mustard
1/4 cup yellow mustard
1/4 cup maple syrup
1 teaspoon soy sauce
1 tablespoon olive oil
- Sweet & Smoky Pecans
2 oz. of raw pecan pieces (roughly chopped)
1 tablespoon maple syrup
1/4 teaspoon liquid smoke
1/2 teaspoon salt
- Preheat oven to 400 degrees.
- Combine both mustards, maple syrup, maple syrup, soy sauce, and olive oil in a small bowl.
- Toss Brussels sprouts with half the sauce and spread on a parchment paper lined baking sheet.
- Roast for 30 minutes, tossing halfway through to ensure even browning.
- While Brussels sprouts are roasting, combine all pecan ingredients in a small bowl. Pour pecans into a shallow pan and toast over medium for 2-3 minutes until starting to smell toasty.
- To serve, drizzle additional sauce (as much as you desire) onto Brussel sprouts, toss, and sprinkle with pecans.