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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons extra-virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper - 1 tablespoon balsamic vinegar (optional) - 2 tablespoons chopped pecans (for garnish) - Fresh parsley, finely chopped (for garnish) - Prep time: 10 minutes - Total time: 35 minutes - Servings: 4 Gathering your ingredients is the first step. You want fresh Brussels sprouts for the best taste. I recommend choosing those that are firm and bright green. These small cabbages pack a lot of flavor and nutrients. Next, you need some good-quality extra-virgin olive oil. This oil adds richness and helps the sprouts roast evenly. Pure maple syrup brings a sweet touch. It balances the sharpness of Dijon mustard and adds depth to the dish. Garlic powder gives a nice punch, while sea salt and black pepper enhance all the flavors. If you like a bit of tang, balsamic vinegar is a great option. It adds a unique twist. For garnish, I suggest using chopped pecans and fresh parsley. The pecans add crunch, and the parsley brings a pop of color. Together, they make the dish look and taste fantastic. Now that you have your ingredients, you can enjoy the process of making this sweet and savory delight. The prep time is quick, and the total time is just 35 minutes. Perfect for a busy night! {{ingredient_image_2}} Set your oven to 400°F (200°C). This hot temperature helps the Brussels sprouts roast nicely. In a large bowl, whisk together: - 3 tablespoons extra-virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon sea salt - ½ teaspoon freshly ground black pepper Mix these until smooth. This mixture adds a sweet and tangy taste to your sprouts. Add 1 pound of halved Brussels sprouts to the bowl. Toss them well in the maple-Dijon mixture. Make sure every piece is evenly coated. If you want a tangy twist, drizzle 1 tablespoon of balsamic vinegar over the sprouts. Toss them again to mix in the vinegar. Line a baking sheet with parchment paper. Spread the coated Brussels sprouts on the sheet. Make sure they are in a single layer and not overlapping. Place the baking sheet in the oven. Roast the sprouts for 20-25 minutes. Stir them halfway through cooking. This helps them get golden and crispy. While the sprouts roast, toast 2 tablespoons of chopped pecans in a skillet over medium heat. Stir them for about 3-4 minutes until they smell nice and are lightly golden. Be careful not to burn them! Once the Brussels sprouts are done, take them out of the oven. Sprinkle the toasted pecans and some chopped parsley on top for a beautiful finish. Enjoy the sweet and savory delight of your Maple Dijon Roasted Brussels Sprouts! To get crispy Brussels sprouts, lay them flat on the baking sheet. Avoid stacking them; this keeps the hot air flowing. Stir the sprouts halfway through roasting. This helps them brown evenly. For an extra touch of sweetness, drizzle more maple syrup just before serving. This will give your dish a glossy finish and make it even tastier. The added sweetness balances the Dijon mustard. If you don’t have balsamic vinegar, try lemon juice for a fresh taste. You can also swap Dijon mustard with whole grain mustard for a different texture. Use any nuts you have on hand instead of pecans. Walnuts or almonds work well too. Pro Tips Use Fresh Brussels Sprouts: Fresh Brussels sprouts will yield the best flavor and texture. Look for bright green, firm sprouts without any yellowing or soft spots. Adjust Sweetness to Taste: Feel free to modify the amount of maple syrup based on your preference for sweetness. You can start with less and add more if desired. Experiment with Seasonings: Don't hesitate to experiment with additional spices such as paprika or chili flakes for a kick, or herbs like thyme for a more aromatic profile. Ensure Even Roasting: Make sure to spread the Brussels sprouts in a single layer on the baking sheet and not overcrowd them. This will help them roast evenly and crisp up nicely. {{image_4}} You can spice up your Maple Dijon Roasted Brussels Sprouts in many ways. Try adding: - Cayenne pepper for heat. Just a pinch gives a nice kick. - Smoked paprika adds depth and a hint of smoke. - Honey instead of maple syrup gives a different sweetness. - Lemon zest brightens the dish with fresh citrus notes. - Parmesan cheese for a savory, cheesy touch after roasting. Feel free to play with these flavors and make this dish your own! Maple Dijon Roasted Brussels Sprouts are great as a side. They pair well with: - Grilled chicken for a tasty and healthy meal. - Pork chops to enhance the savory flavors. - Quinoa or rice as a base for a hearty vegetarian option. - Steaks for a rich and satisfying dinner. You can also serve them as an appetizer at gatherings. Their sweet and savory taste will impress everyone! You can prepare Brussels sprouts in different ways. Try air frying for a quicker method: - Air Frying: Set your air fryer to 375°F (190°C). Cook the sprouts for about 15-18 minutes, shaking halfway for even crispness. - Oven Roasting: This method gives a deeper flavor and crispiness. It takes about 20-25 minutes at 400°F (200°C). Both methods make delicious Brussels sprouts. Choose your favorite based on time and texture! Store leftovers in an airtight container. This keeps the sprouts fresh and tasty. Place them in the fridge right away. Enjoy them within three days for the best flavor. To freeze, let the Brussels sprouts cool completely. Then, pack them tightly in a freezer-safe bag. Remove any extra air before sealing. When ready to eat, thaw them overnight in the fridge. Reheat in the oven or skillet until warm. This keeps their texture and taste. In the fridge, your Maple Dijon Roasted Brussels Sprouts last about three days. If you freeze them, they can stay good for up to three months. Always check for any off smells or changes before eating. Yes, you can make this recipe vegan. Use maple syrup as your sweetener. Instead of honey, maple syrup adds a rich flavor. For the Dijon mustard, check that it’s vegan, as most brands are. You can also replace the olive oil with avocado oil for a plant-based fat. This way, you keep all the sweet and savory flavors without any animal products. Brussels sprouts can be a bit bitter. To reduce this, cut off the stem ends and remove any yellow leaves. Rinsing them in cold water helps too. Roasting at a high heat, like 400°F, caramelizes the sugars. Adding maple syrup and balsamic vinegar also balances the bitterness. Try these tips for a sweeter taste! These roasted Brussels sprouts shine next to many dishes. They go well with roasted chicken or grilled salmon. Try them with quinoa salad for a healthy side. They also pair nicely with creamy mashed potatoes. Feel free to mix and match based on what you enjoy! You can use frozen Brussels sprouts, but fresh ones taste better. If you use frozen, thaw them first. Pat them dry to avoid sogginess. They may need a few extra minutes in the oven to roast well. Fresh sprouts offer a crunchier texture and richer flavor, so I recommend using them when you can. This blog post covered how to make Maple Dijon Roasted Brussels sprouts with ease. You learned about the simple ingredients, prep steps, and tips for perfecting the dish. Remember to toss the sprouts well and roast at the right temperature. This can make them crispy and tasty. Feel free to adjust flavors or try different cooking methods. With a few tweaks, you can enjoy this dish in many ways. Now, it’s your turn to experiment and enjoy these versatile sprouts!

Maple Dijon Roasted Brussels Sprouts

A delicious side dish featuring Brussels sprouts roasted with a sweet and tangy maple-Dijon glaze, topped with toasted pecans and fresh parsley.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 150 kcal

Ingredients
  

  • 1 pound Brussels sprouts, trimmed and halved
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 0.5 teaspoon freshly ground black pepper
  • 1 tablespoon balsamic vinegar (optional for a tangy twist)
  • 2 tablespoons chopped pecans (for garnish)
  • 1 tablespoon fresh parsley, finely chopped, for garnish

Instructions
 

  • Begin by preheating your oven to 400°F (200°C) to ensure it's hot enough for roasting.
  • In a large mixing bowl, combine the extra-virgin olive oil, pure maple syrup, Dijon mustard, garlic powder, sea salt, and freshly ground black pepper. Whisk these ingredients together vigorously until the mixture is smooth and well integrated.
  • Add the trimmed and halved Brussels sprouts to the bowl, making sure they are all surrounded by the flavorful maple-Dijon mixture. Toss them gently until they are completely coated for an even flavor distribution.
  • If you opt for a bit of tanginess, drizzle the balsamic vinegar over the coated Brussels sprouts and give them another gentle toss to incorporate the vinegar throughout.
  • Line a baking sheet with parchment paper for easy cleanup and evenly spread the Brussels sprouts in a single layer. Make sure none are overlapping for optimal roasting.
  • Place the baking sheet in the preheated oven and roast for 20-25 minutes. Stir halfway through cooking, making sure they become golden brown and crispy on the edges for perfect texture.
  • While the Brussels sprouts are roasting, prepare the garnish: toast the chopped pecans in a small skillet over medium heat. Stir frequently for about 3-4 minutes, or until they are fragrant and lightly golden—be careful not to let them burn!
  • When the Brussels sprouts are finished roasting, take them out of the oven and sprinkle the toasted pecans and freshly chopped parsley over the top for a beautiful finish.

Notes

For an extra touch of sweetness, drizzle a small amount of additional maple syrup on top just before serving.
Keyword Brussels sprouts, Dijon, maple, roasted, vegetarian