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!
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.
Thank you!
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!
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!
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!!!
I’ve turned so many family members in to sprout lovers! This recipe is amazing! Love love love them!
Way to go!!!
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!
delicious! i love that brand of mustard as well!
I love brussel sprouts and am glad to have a new recipe! 🙂
Oh, YUM! Another delicious way to prepare brussels sprouts. I love them plain with salt, but this sounds awesome!