Honey Dijon Glazed Brussels Sprouts

Honey Dijon Glazed Brussels Sprouts

Serves: 4-6
prep time: 10 minutes
cook time: 20 minutes


  • 1 pound fresh Brussels sprouts, ends and outer leaves removed and cut in half
  • 1 cup chopped bacon, uncooked
  • 1 ½ tablespoons Maille Honey Dijon
  • 1 ½ tablespoons maple syrup
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • 1/3 cup dried cranberries
  • 1/3 cup toasted pecan pieces (you can also use almonds, walnuts or hazelnuts)


  1. Preheat oven to 450 degrees.
  2. Place the Brussels sprouts and bacon onto a large baking sheet. Drizzle on the Maille Honey Dijon, maple syrup, olive oil and sprinkle on the salt. Use your hands (or a spoon) to gently toss the Brussels sprouts until they’re well coated, then spread them out in a single layer. Bake for 17-20 minutes, stirring occasionally, or until the bacon is cooked and the Brussels sprouts are golden and crispy.
  3. Transfer to a serving dish and top with the dried cranberries and toasted pecans. Serve immediately.
  4. Leftovers can be stored in an airtight container in the refrigerator and reheated in the oven for 5-7 minutes.