Honey Dijon Brussels Sprouts Over Cauliflower Mashed

Honey Dijon Brussels sprouts might just win over the people at your table who swear they hate sprouts. Roasted until crisp and tossed with crispy pancetta in a sweet and tangy mustard sauce, they sit over a pillow of creamy cauliflower mash. It is a side that eats like a treat.

This dish started as a competition recipe, and it earned its place on the regular rotation. The combination of crisp sprouts, savory pancetta, and smooth mash hits every note at once.

Roast the sprouts until the edges are deeply browned; that is where all the flavor lives.

Why You’ll Love These Honey Dijon Brussels Sprouts

• The honey Dijon sprouts balance sweet, tangy, and salty in every forkful
• Roasting brings out a nutty, caramelized flavor that boiling never could
• The cauliflower mash keeps the plate light while still feeling cozy

Ingredient Notes

Here are a few shopping notes to set you up for success. You will find the exact measurements in the recipe card further down.

• Brussels sprouts are best fresh and similar in size so they roast evenly
• Pancetta brings a salty, savory bite; diced bacon works in a pinch
• Dijon mustard and honey make the sweet and tangy sauce that ties it all together
• Cauliflower stands in for potatoes in a lighter mash with cream and olive oil

For equipment you will want a stockpot, a sheet pan, a large saute pan, and a food processor or a sturdy masher for the cauliflower.

How to Make Honey Dijon Brussels Sprouts

Making honey Dijon Brussels sprouts comes down to three easy parts: the mash, the roast, and the saute. Here is the quick overview before the full card.

1. Boil the cauliflower about 10 minutes, drain it very well, then process with cream and oil until smooth
2. Roast the sprouts at 400 degrees with oil, salt, and pepper until browned and crisp
3. Brown the pancetta over medium high heat, then add leeks and onion for a few minutes
4. Stir in the mustard and honey to coat, then season to taste
5. Spoon the mash onto a plate, pile the sprouts on top, and scatter red pepper and parsley

You can roast the sprouts and make the mash up to 1 day ahead, then warm and finish the sauce just before serving. The recipe serves 4 as written and doubles easily for a holiday crowd.

Storage Options

This honey Dijon side keeps well, so make extra if you like leftovers for lunch.

1. Refrigerate the sprouts and mash separately for up to 4 days
2. Reheat the sprouts in a hot oven or skillet to bring back the crisp
3. Warm the mash gently on the stovetop with a splash of cream

Variations & Substitutions

These honey Dijon sprouts are easy to adjust for what you keep on hand.

1. Use diced bacon or chopped prosciutto in place of pancetta
2. Swap the cauliflower mash for mashed potatoes if you prefer
3. Add a splash of apple cider vinegar to the sauce for extra tang
4. Toss in toasted pecans or walnuts for crunch

If you are building a cozy fall menu, this pairs nicely with a bowl of curried pumpkin and sweet potato soup to start.

What to Serve with Honey Dijon Brussels Sprouts

Honey Dijon Brussels sprouts play well next to almost any main, so build the rest of the plate around them.

1. Roasted chicken or a holiday turkey
2. A seared pork chop or pork tenderloin
3. A hearty baked main like this chorizo and corn casserole
4. Crusty bread to catch the honey Dijon sauce

Before you head to the kitchen, here are the questions readers ask most often.

Give this one a try the next time you need a side that feels a little fancy without much fuss. Crisp sprouts, salty pancetta, and creamy mash make a plate worth coming back to.

A Beautiful Bite

Honey Dijon Brussels Sprouts Over Cauliflower Mashed

4.75 from 4 votes

Roasted brussels sprouts tossed in a honey dijon glaze with crispy pancetta. It will make a sprouts lover out of you.

Prep:15 minutes mins

Cook:30 minutes mins

Total:45 minutes mins

Servings:4 serving

Author:A Beautiful Bite

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Ingredients  

1x2x3x

• ▢ 1 lb brussels sprouts
• ▢ 3 Tbsp olive oil
• ▢ salt and pepper to taste
• ▢ ¼ lb pancetta diced
• ▢ ½ cup leeks diced
• ▢ ¼ cup onion diced
• ▢ ¼ cup dijon mustard
• ▢ ¼ cup honey
• ▢ ¼ cup red bell pepper diced
• ▢ ¼ cup fresh parsley chopped
• ▢ 2 lbs cauliflower rough chopped
• ▢ ½ cup light cream
• ▢ 3 Tbsp olive oil
• ▢ salt and pepper to taste

Instructions 

• In a large stockpot, bring salted water to a boil. Place cauliflower in pot and cook for ten minutes. Drain really really well. Place cooked cauliflower in a food processor (or hand mash) and add cream and olive oil. Process until fairly smooth. If it needs more liquid, add cream or milk. Add salt and pepper to taste.
• Set aside.
• Heat oven to 400º. Place sprouts on a cookie sheet. Drizzle with olive oil. Add salt and pepper. Roll them around so they are coated well. Roast until they are slightly browned and crisp. Set aside.
• In a large saute pan, brown pancetta over medium high heat. Add leeks and onion and cook for several more minutes. Add mustard and honey and stir to coat. Add salt and pepper to taste.
• Place mashed cauliflower on a large plate. Place brussels sprouts over top. Sprinkle red pepper and parsley over top and serve. Serves 4-6.

Nutrition

Serving: 1servingCalories: 291kcalCarbohydrates: 21gProtein: 8.2gFat: 22gSaturated Fat: 3.3gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 15gSodium: 97mgPotassium: 1119mgFiber: 8.8gSugar: 6.8gVitamin A: 42750IUVitamin C: 170mgCalcium: 980mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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