This dish is one of my current faves for countless reasons! It’s easy, affordable, packs flavor, a hint of sweetness, a hint of heat, goes perf with my classic cauliflower wings, puts a modern spin on classic Brussels sprouts, perf for any season, and is nonvegan approved! If you love classic veggies with a modern spin, you have to try this recipe for vegan “Honey” Mustard BBQ Brussels.

‘Honey’ Mustard BBQ Brussels [Vegan]

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For the Brussels:

  • 1-pound Brussels, stems removed, chopped in half
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Garnish, sliced shallots

For the Sauce:

  • 2 tablespoons vegan butter
  • 2 cloves garlic, minced
  • 1/2 cup dijon mustard
  • 2 tablespoons agave
  • 1 tablespoon vegan Worcestershire sauce
  • 4 tablespoons apple cider vinegar
  • 1/2 teaspoon kosher or sea salt, plus more for seasoning
  • 1/2 teaspoon black pepper, plus more for seasoning
  • 1 teaspoon turmeric
  • 3 tablespoons Sriracha


  1. Preheat oven to 400 degrees. Heat a saucepan over medium heat. Melt the vegan butter, and then stir in the garlic. Cook for 1 to 2 minutes, or until the garlic is lightly browned.
  2. Add the remaining ingredients, bring to a boil, whisk and combine, reduce to a simmer for about 3 to 5 minutes or until thickened. Set aside.
  3. Wash the brussels, remove stems, and cut in half. Coat with olive oil, salt, and pepper, roast for 30 mins or until crispy. Rotate midway for an even bake.
  4. Remove ultra-crispy brussels. Toss and coat in the sauce, garnish with shallots, enjoy!

Nutritional Information

Per Serving: Calories: 196 | Carbs: 22 g | Fat: 8 g | Protein: 3 g | Sodium: 590 mg | Sugar: 1 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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