Honey Mustard Roasted Brussel Sprouts and Carrots

As the end of the year approaches and hosting season draws near, we’re gathering easy, delicious recipes that can be made ahead and refreshed just before guests arrive.

This Honey Mustard Roasted Veggie dish from Helen Schofield of Scummy Lane has quickly become a SpaZa favourite — it’s wholesome, festive, and simple to make. Perfect for a Sunday roast or your Christmas table.

Ingredients

For the veggies

• 400g (14 oz) Brussels sprouts, trimmed and halved
• 400g (14 oz) carrots, peeled and chopped into pieces roughly the same size as the sprouts
• 2 tbsp olive oil
• 4 tsp fresh thyme (or 1 tsp dried)

For the dressing

• 2 tbsp honey (or maple syrup)
• 1 tbsp balsamic vinegar
• 2 tsp mustard
• ½ clove garlic, crushed (optional)
• 1 tbsp butter
• ½ tsp salt
• ¼ tsp pepper

Optional toppings
Crumble of cheese, toasted nuts, or a sprinkle of dried cranberries or cherries (to make it more festive!)

Instructions

1. Preheat the oven to 205°C / 400°F and line a large baking tray with baking paper.
2. Prepare the veggies: Add the washed and cut Brussels sprouts and carrots to the tray — don’t forget any loose Brussels leaves (they turn deliciously crispy!). Toss everything with olive oil and thyme to coat evenly.
3. Roast: Cook for 25–30 minutes, turning halfway through. The sprouts should be golden and crisp in parts (not burnt), and the carrots caramelised and tender.
4. Make the dressing: While the veggies roast, whisk together the honey (or maple syrup), balsamic vinegar, mustard, garlic, butter, salt, and pepper. Microwave or gently heat for about 30 seconds — just enough to melt the butter and combine the flavours.
5. Finish and serve: When the veggies are done, immediately toss them with the warm dressing and transfer to a serving bowl. Add any toppings — a crumble of cheese, toasted nuts, or dried cranberries — and serve right away.

Pro Tip 💡

Prepare ahead! Chop the veggies in the morning and cover them with one of our SpaZa Casserole Covers to keep protected until you’re ready to roast. The dressing can also be made ahead, just warm it up before tossing it through.

Swap honey for maple syrup for a subtle twist, or use cranberry sauce in the dressing for a festive spin.

Simple, vibrant and full of flavour — this one’s bound to become part of your hosting season favourites.