Go Back
- 1 lb Brussels sprouts - 2 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1/4 teaspoon red pepper flakes (optional) - Fresh parsley, chopped - 1/4 cup chopped pecans The first step to making these Maple Dijon Roasted Brussels Sprouts is gathering the right ingredients. Fresh Brussels sprouts are a must. Look for firm, green sprouts with no yellow leaves. They should feel heavy for their size. You will need olive oil, which adds richness. Pure maple syrup gives a nice sweetness. Dijon mustard adds a tangy flavor that pairs well with the sprouts. Next, garlic powder enhances the taste. It brings depth without overpowering. Salt and black pepper add just the right amount of seasoning. Red pepper flakes are optional if you like a bit of heat. To finish, fresh parsley gives a nice pop of color. It also adds a fresh taste to the dish. If you want extra crunch, consider adding pecans. They toast nicely in the oven and add great texture. Gather these ingredients, and you are ready to make a flavorful side dish that everyone will love! First, we need to trim the Brussels sprouts. Cut off the tough ends and remove any yellow leaves. Next, slice each sprout in half. This helps them cook evenly and soak up the glaze. Now, let's preheat the oven to 400°F (200°C). This temperature is perfect for roasting. I also line a baking sheet with parchment paper. This keeps the sprouts from sticking and makes cleaning easy. In a large bowl, I whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, black pepper, and red pepper flakes. This glaze will give the Brussels sprouts a sweet and tangy flavor. Make sure to mix well until everything is combined. Add the halved Brussels sprouts to the bowl. Toss them in the maple-Dijon mixture until every sprout is coated. This step is key for flavor. Next, spread the Brussels sprouts in a single layer on the baking sheet. Avoid overcrowding to ensure they roast properly. Place the baking sheet in the oven and roast for 20-25 minutes. Halfway through, I turn the sprouts for even cooking. About five minutes before they're done, I sprinkle chopped pecans on top. This adds a nice crunch. Once they are golden and tender, remove the sprouts from the oven. Let them cool for a few minutes before serving. Oven temperature is key to great Brussels sprouts. I set my oven to 400°F (200°C). This heat helps them roast evenly and get crispy. When you spread them out on the baking sheet, give them space. This allows steam to escape, so they can caramelize well. To achieve caramelization, use the right time. Roast for 20-25 minutes. Halfway through, turn them over. This helps all sides get nice and brown. The edges should become tasty and crunchy. Want to spice things up? Consider adding herbs like thyme or rosemary. They bring fresh notes to the dish. You can also mix in garlic or onion powder for more depth. Adjust the sweetness and heat levels too. If you like it sweeter, add more maple syrup. For heat, toss in more red pepper flakes. Find the balance that suits your taste. Brussels sprouts pair well with many main dishes. Serve them alongside roasted chicken or grilled steak. They also fit nicely with vegetarian meals like quinoa or lentils. Get creative with your serving! Try them in a salad or as a topping for a grain bowl. You can also serve them warm or at room temperature. Enjoy the crunch and flavor! {{image_2}} You can change the glaze to suit your taste. Try using honey or agave instead of maple syrup. Both options add a sweet touch. You can also play with different mustards. Spicy brown mustard or whole grain mustard can give a nice twist. Each choice brings its own flavor to the dish. Want to make this dish heartier? Add crispy bacon or grilled chicken. Chop the bacon and cook it before mixing it with the Brussels sprouts. For chicken, use cooked and diced pieces. If you prefer a meatless option, try chickpeas or tofu. Both provide protein and blend well with the flavors. Using seasonal ingredients can enhance this dish. In fall, consider adding roasted butternut squash or sweet potatoes. In spring, asparagus or green beans work great. Nuts like walnuts or almonds can add a crunch too. For holidays, sprinkle some cranberries or pomegranate seeds on top for color and sweetness. These small changes can create a festive look and taste. To store leftovers, let the Brussels sprouts cool first. Place them in an airtight container. This keeps them fresh for about three to four days. Glass containers work well because they do not stain or absorb smells. If you use plastic, make sure it is BPA-free. The best way to reheat Brussels sprouts is in the oven. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet and heat for about 10-15 minutes. This helps them stay crisp. You can also use a skillet on medium heat. Stir them gently to avoid burning. Avoid the microwave, as it can make them soggy. Yes, you can freeze roasted Brussels sprouts! To prepare for freezing, let them cool completely. Spread them on a baking sheet in a single layer and freeze for about two hours. After they are frozen, place them in freezer bags. Remove as much air as possible. They will last up to three months in the freezer. When you pick Brussels sprouts, look for bright green ones. They should feel firm and heavy in your hand. Avoid any that are yellow or wilted. Small to medium sprouts are sweeter and more tender. If they have a small stem still attached, that's a good sign of freshness. Yes, you can prep Brussels sprouts ahead of time. Trim and halve them a day before cooking. Store them in an airtight container in the fridge. The maple-Dijon mixture can also be made ahead and kept in the fridge. Just toss everything together right before roasting for the best taste. Maple Dijon roasted Brussels sprouts pair well with many sides. Try serving them with quinoa or brown rice for a healthy grain option. Roasted sweet potatoes add sweetness and color. A simple green salad balances the meal nicely. These sides are all nutritious and will complement the flavors well. In this article, we explored how to make roasted Brussels sprouts with a sweet glaze. You learned about the key ingredients, such as maple syrup and Dijon mustard, and how to prepare, roast, and serve them perfectly. Remember to adjust flavors to your taste to enhance the dish. You can also try different glazes or proteins for variety. Enjoy these tasty Brussels sprouts as a side dish or a healthy snack! Your kitchen will smell amazing, and you'll impress everyone at your next meal.

Maple Dijon Roasted Brussels Sprouts

Discover the delightful flavors of Maple Dijon Roasted Brussels Sprouts with this easy recipe! Perfectly caramelized and packed with crunch, these Brussels sprouts are coated in a sweet and tangy maple-Dijon sauce, making them a tasty side dish for any meal. Ready in just 35 minutes, they're a must-try! Click through to explore the full recipe and elevate your dinner table with this delicious dish!
Print Recipe Pin Recipe

Ingredients
  

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon red pepper flakes (optional for heat)

1/4 cup chopped pecans (for added crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

    In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, black pepper, and red pepper flakes until well combined.

      Add the halved Brussels sprouts to the bowl and toss them in the maple-Dijon mixture until evenly coated.

        Spread the Brussels sprouts in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

          Roast in the preheated oven for 20-25 minutes, turning halfway through, until the Brussels sprouts are tender and caramelized on the edges.

            In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts to toast them slightly.

              Once done, remove from the oven and let cool for a few minutes, then transfer to a serving platter.

                Garnish with fresh chopped parsley before serving.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4