Think you don’t like Brussels sprouts? This Roasted Maple Dijon Brussels Sprouts recipe might just win you over–a little bit tangy, a little bit sweet, with beautiful caramelized edges you’re bound to love!
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 Roasted Brussels Sprouts Have Amazing Flavor!
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.
🥣 EASE: 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.
🍯 FLAVORS: 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!
🍗 TOP TIPS: These Brussels sprouts play nicely with just about anything! They’re just as at home on a Thanksgiving table as they are with weeknight dinners. You can serve them with pretty much anything that goes well with a green vegetable–chicken, pork, steak, a roast, fish & more!
Happy cooking! xo, Emily
Gather Your Ingredients
Another thing to love about these maple mustard Brussels sprouts? The simple ingredients list!
How To Make Maple Dijon Brussels Sprouts, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Preheat & Prep. To start, preheat oven to 375 degrees F. Lightly grease a sheet pan.
- Make Dressing. In a large mixing bowl, combine dijon mustard, maple syrup, olive oil, salt an pepper. Halve Brussels sprouts lengthwise and place in a medium bowl.
- Add Brussels sprouts and stir to combine until sprouts are evenly coated in dressing.
- Roast. Place Brussels sprouts cut side down on a baking sheet. Drizzle over any remaining dressing. Roast 30-35 minutes, or until golden, caramelized, and lovely. (Check them at about the 30 minute mark)
- Serve & Store. Enjoy warm. Store leftover Brussels sprouts in an airtight container in the fridge 3-4 days.
FAQ + Tips And Tricks For The Best Roasted Brussels Sprouts
Leave them Alone. Really. 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, these crispy brussels sprouts 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.
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.
Extras To Try. Want to dress these maple mustard Brussels sprouts up even more (say, for a holiday meal)? Try adding some roasted walnuts, toasted pecans, crispy bacon, pomegranate seeds, or dried cranberries for garnish!
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Roasted Maple Dijon Brussels Sprouts recipe. I can’t wait to hear how it goes!
Roasted Maple Dijon Brussels Sprouts
Ingredients
- 1 pound Brussels sprouts halved lengthwise
- 3 Tablespoons pure maple syrup
- 2 Tablespoons Dijon mustard*
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat & Prep. To start, preheat oven to 375 degrees F. Lightly grease a sheet pan.
- Make Dressing. In a large bowl, combine dijon mustard, maple syrup, olive oil, salt an pepper. Halve Brussels sprouts lengthwise and place in a medium bowl.
- Add Brussels sprouts and stir to combine until sprouts are evenly coated in dressing.
- Roast. Place Brussels sprouts cut side down on a baking sheet. Drizzle over any remaining dressing. Roast 30-35 minutes, or until golden, caramelized, and lovely. (Check them at about the 30 minute mark)
- Serve & Store. Enjoy warm. Store leftover Brussels sprouts in an airtight container in the fridge 3-4 days.
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.
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Find it Online:
https://www.onelovelylife.com/maple-dijon-brussels-sprouts/Originally posted Sep. 2013. Recipe, photos, and post updated Oct 2025.
I love tangy roasted brussel sprouts! This recipe is fantastic. And surprisingly fast and easy.
Cut into quarters (more edges to caramelize and get delicious). In the Airfryer for about 15 minutes at 300. Shake a couple of times. Easy with lots of nice crispy leaves.
YUM! I’ve been loving my air fryer lately. Thanks for sharing!