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Roasted Maple Dijon Brussels Sprouts (Vegan, Paleo)

Dairy FreeGluten FreePaleoVegan
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November 7, 2018 | 17 Comments |This post contains affiliate links.

Roasted Maple Dijon Brussels Sprouts – Think you don’t like Brussels sprouts? This recipe for roasted Brussels sprouts might just win you over–a little bit tangy, a little bit sweet, with beautiful caramelized edges you’re bound to love. (Vegan & Paleo)

These easy Maple Dijon Brussels Sprouts are one of my favorite easy side dishes! Perfect for Thanksgiving, or a weeknight! (Gluten free, vegan, paleo)
Do you hate Brussels sprouts? That is, do you think you hate Brussels sprouts? Don’t let this recipe scare you. These maple dijon Brussels sprouts are seriously good. Crazy good. Eat-half-a-batch-in-one-sitting kind of good.

I was the weird child who ate my veggies–spinach, Brussels sprouts, broccoli, peas… I was down with all of it. My mom prepared veggies simply and well. But it wasn’t till college that I realized just how good these kinds of veggies could be. Why not add a sauce? Saute them with some yummy add-ins? Roast them for some caramelization? It was like a brand-new world.

These roasted maple dijon Brussels sprouts are a perfect example. A little tangy, a little sweet, with perfectly caramelized edges–what’s not to love? Let’s jump in!


These easy Maple Dijon Brussels Sprouts are one of my favorite easy side dishes! Perfect for Thanksgiving, or a weeknight! (Gluten free, vegan, paleo)

What Makes This Roasted Brussels Sprouts Recipe Great:

Well, roasting. Roasting these Brussels sprouts gives them glorious caramelized edges and a softened flavor without turning them to mush. It’s a great way to eat them if you haven’t been a fan in the past.

The maple dijon glaze. Brussels sprouts are a stronger-tasting veggie, so bold flavors tend to pair well with them.The tangy-sweet pairing of dijon mustard and pure maple syrup are SO great with Brussels sprouts.

It’s an easy recipe. These roasted Brussels sprouts are easy to prepare, require very little hands-on time, and make a great side dish to a huge variety of entrees. Slice, whisk, toss, roast. Bam. That’s it.

They play nicely with just about anything. They’re just as at home on a Thanksgiving or holiday table as they are on a weeknight. It doesn’t get much better than that! You can serve them with pretty much anything that goes well with a green vegetable–chicken, pork, steak, a roast, fish, or you can go veggie-style. (One of my favorite meals is to pair a few different veggie sides together. These are dynamite next to some sweet potatoes. Just saying.)

Roasted Maple Dijon Brussels Sprouts - the perfect healthy side dish! I love how caramelized these get. (Paleo, gluten free, vegan, vegetarian!)

Notes on These Maple Dijon Brussels Sprouts:

Don’t break this rule. I must make one thing exceptionally clear: you MUST use real, pure maple syrup in this recipe. NO pancake syrup allowed–it’ll scorch and won’t taste the same. Real maple syrup tastes rich, more subtly sweet, and lovely. If you can’t find it, you can substitute honey instead (or agave for vegan). PS – I usually find the best price at Costco or Amazon.

Paleo/Gluten free Dijon. We have good luck with Organicville, Koop’s, or Annie’s dijon mustard. They’re all gluten free with great flavor that’s not too strong. Even if they won’t eat veggies, my kids love this stuff.

Leave them Alone. I’m a recovering Check-The-Oven-Too-Often-er. But trust me. If you leave these alone, you’ll get some gorgeous caramelization. If you don’t, they won’t get quite as gloriously caramelized. That said, I recommend giving them a peek at about the 30 minute mark to get a sense of how quickly they’re cooking.

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Overhead view of a plate of maple dijon roasted Brussels sprouts.

Roasted Maple Dijon Brussels Sprouts


★★★★★

4.8 from 4 reviews

  • Author: Emily
  • Total Time: 50 minutes
  • Yield: 4 as a side dish 1x
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Description

Roasted Maple Dijon Brussels Sprouts are the perfect healthy side dish–little tangy, a little sweet, with perfectly caramelized edges. (Vegan & Paleo)


Ingredients

Scale
  • 1 lb. Brussels sprouts, halved lengthwise
  • 3 Tbsp. pure maple syrup
  • 2 Tbsp. Dijon mustard*
  • 1 Tbsp. olive oil
  • generous pinch salt & pepper

Instructions

  1. Preheat oven to 350 degrees F.
  2. Halve Brussels sprouts lengthwise and place in a medium bowl.
  3. In a small bowl, whisk together dijon, maple syrup, olive oil, salt, and pepper.
  4. Toss dressing with Brussels sprouts.
  5. Place Brussels sprouts cut side down on a baking sheet. Drizzle over any remaining dressing.
  6. Roast at 350 degrees 40-45 minutes, or until golden, caramelized, and lovely. (Check them at about the 30 minute mark)

Notes

Don’t break this rule. I must make one thing exceptionally clear: you MUST use real, pure maple syrup in this recipe. NO pancake syrup allowed–it’ll scorch and won’t taste the same. Real maple syrup tastes rich, more subtly sweet, and lovely. If you can’t find it, you can substitute honey instead (or agave for vegan). PS – I usually find the best price at Costco or Amazon.

*Paleo/Gluten free Dijon. We have good luck with Organicville, Koop’s, or Annie’s dijon mustard. They’re all gluten free with great flavor that’s not too strong. Even if they won’t eat veggies, my kids love this stuff.

Leave them Alone. I’m a recovering Check-The-Oven-Too-Often-er. But trust me. If you leave these alone, you’ll get some gorgeous caramelization. If you don’t, they won’t get quite as gloriously caramelized. That said, I recommend giving them a peek at about the 30 minute mark to get a sense of how quickly they’re cooking.

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish, Vegetables
  • Method: Roasting, Oven
  • Cuisine: American

Keywords: roasted Brussels sprouts, Brussels sprouts recipe, maple dijon Brussels sprouts

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Roasted Maple Dijon Brussels Sprouts - These will convert any Brussels sprouts hater. I LOVE the dressing and how caramelized they get! (Gluten free, vegan, paleo side dish!)

Recipe, photos & post updated Nov 2018. Originally posted Sep. 2013.

Filed Under: Dairy Free, Gluten Free, Paleo, Thanksgiving, Vegan, vegetables & sides

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Comments

  1. Momma Lynn

    September 11, 2013 at 12:13 pm

    Oh, YUM! Another delicious way to prepare brussels sprouts. I love them plain with salt, but this sounds awesome!

    Reply
  2. Madison

    September 12, 2013 at 4:41 am

    I love brussel sprouts and am glad to have a new recipe! 🙂

    Reply
  3. Brittany

    September 20, 2013 at 9:43 am

    delicious! i love that brand of mustard as well!

    Reply
  4. Jessi Ott

    September 2, 2017 at 6:43 pm

    Loved the recipe but I want to let people know that you may want to check your brussels at 30 or 35 minutes, I took mine out at 30 and they were cooked perfectly, but ovens do vary.

    ★★★★

    Reply
    • Emily

      September 2, 2017 at 6:56 pm

      Jessi – Thanks for the tip! Great reminder!

      Reply
  5. KaraK

    October 7, 2017 at 7:56 am

    I’ve turned so many family members in to sprout lovers! This recipe is amazing! Love love love them!

    ★★★★★

    Reply
    • Emily

      October 7, 2017 at 1:52 pm

      Way to go!!!

      Reply
  6. Karen Scherer

    November 19, 2018 at 11:00 am

    Any idea how this would be if you cooked them earlier then keep them in one of those Pyrex carriers with the heat pack? Would like to try them for thanksgiving but 40 minutes is a long time at roasting temp when there’s so many other thing s that go in for a last minute heat at around 350.

    Reply
    • Emily

      November 20, 2018 at 5:25 am

      Ooh, good question. I don’t have one of those carriers/heatpacks so I’m not totally sure what the heat is like, but do know that covered when warm, they will taste delicious, but will continue to steam and soften a bit (including softening the crispy roasted bits). If you want to free up oven space, you might like this warm Brussels sprouts salad or this green beans with balsamic pepper relish recipe that can both be made on the stovetop and can stay warm a bit better texturally. I hope that helps!!!

      Reply
  7. JOHN RYAN

    September 17, 2019 at 12:42 pm

    Sounds great but is it possible to substitute the mustard, I just can’t get along with it. Thanks in advance.

    ★★★★★

    Reply
    • Emily

      September 19, 2019 at 10:24 am

      John – It’s one of the key flavors here, so you if you’re not a mustard fan, this one might not be a good fit. I’ve done a different twist with balsamic vinegar instead of dijon, though, if you want to try that!

      Reply
      • Anonymous

        September 19, 2019 at 12:47 pm

        Thanks Emily, I’ll give it a try!

        Reply
  8. Sandi

    November 25, 2019 at 4:51 am

    Hi, can I make these in advance and serve them on Thanksgiving heated up? Will they be OK? My turkey needs the oven. Or should I make them as soon as the turkey comes out of the oven? Thanks.

    Reply
    • Emily

      November 25, 2019 at 5:14 am

      Sandi – Since they take 40-45 minutes to roast, you probably won’t want to put them in after your turkey comes out (unless your turkey needs that long to rest before carving). If you want to make them ahead, I highly recommend re-heating them in the oven if possible, so they regain some of their crispness. (Those gorgeous caramelized edges are what make them special!)

      So, my recommendation would be to slightly under-cook them the first time (so they don’t over-cook upon reheating), then pop them in the oven for 15-20 minutes or so after you pull your turkey out (while it’s resting) to finish cooking and heating through.

      They won’t have *quite* the same texture done this way, but it’s probably your best bet for making them ahead! Happy Thanksgiving!

      Reply
  9. Sandi

    November 25, 2019 at 8:42 am

    Thank you!

    Reply
  10. Tracy

    November 27, 2019 at 10:45 am

    I like to have sprouts as an app with dipping sauce. Think I can just mix up some syrup and Dijon in a bowl for a dip? Should I heat it?

    Reply
    • Emily

      November 27, 2019 at 11:24 am

      Tracy – I probably wouldn’t recommend doing it that way. You definitely won’t get the same flavor or even texture, since the “sauce” caramelizes the edges of the Brussels and really gives them their flavor. If you’re set on doing it as a dip, I’d at least warm it to melt things together.

      Reply

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about emily

Hi, I’m Emily! I create fresh, flexible family recipes to help you feel more confident in the kitchen. Whether you’ve got picky eaters, food allergies/intolerances to navigate, or just a serious craving to satisfy, I want to help you eat delicious, gorgeous meals without a lot of fuss.

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