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)
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!
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.)
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.
Craving More? You Might Love…
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Roasted Maple Dijon Brussels Sprouts
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 as a side dish 1x
Description
Roasted Maple Dijon Brussels Sprouts are the perfect healthy side dish–little tangy, a little sweet, with perfectly caramelized edges. (Vegan & Paleo)
Ingredients
- 1 lb. Brussels sprouts, halved lengthwise
- 3 Tbsp. pure maple syrup
- 2 Tbsp. Dijon mustard*
- 1 Tbsp. olive oil
- generous pinch salt & pepper
Instructions
- Preheat oven to 350 degrees F.
- Halve Brussels sprouts lengthwise and place in a medium bowl.
- In a small bowl, whisk together dijon, maple syrup, olive oil, salt, and pepper.
- Toss dressing with Brussels sprouts.
- Place Brussels sprouts cut side down on a baking sheet. Drizzle over any remaining dressing.
- 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.
- Category: Side Dish, Vegetables
- Method: Roasting, Oven
- Cuisine: American
Keywords: roasted Brussels sprouts, Brussels sprouts recipe, maple dijon Brussels sprouts
Recipe, photos & post updated Nov 2018. Originally posted Sep. 2013.
Oh, YUM! Another delicious way to prepare brussels sprouts. I love them plain with salt, but this sounds awesome!
I love brussel sprouts and am glad to have a new recipe! 🙂
delicious! i love that brand of mustard as well!
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.
★★★★
Jessi – Thanks for the tip! Great reminder!
I’ve turned so many family members in to sprout lovers! This recipe is amazing! Love love love them!
★★★★★
Way to go!!!
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.
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!!!
Sounds great but is it possible to substitute the mustard, I just can’t get along with it. Thanks in advance.
★★★★★
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!
Thanks Emily, I’ll give it a try!
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.
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!
Thank you!
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?
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.