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.

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