Maple Dijon Roasted Brussels Sprouts
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Maple Dijon Roasted Brussels Sprouts – crispy, caramelized little green gems tossed in a sweet-tangy glaze. Proof that even the most stubborn sprout-haters can change their ways.
Not Your Grandma’s Boiled Brussels Sprouts
I know, I know. Brussels sprouts have a bit of a reputation. They’re the vegetable your childhood self swore you’d never eat again. But then they grow up. They get roasted until their edges are all golden and crispy. They meet maple syrup and Dijon mustard, and suddenly they’re the star of the dinner table.
This recipe is one of my go-to sides for fall and holiday meals because it’s equal parts simple and show-offy. The oven does most of the work, the glaze takes about 30 seconds to whisk, and the end result tastes like something from a fancy restaurant, except you made it in your pajamas.
Why You’ll Love This Recipe
- Crispy, caramelized sprouts with that irresistible sweet-savory glaze.
- Only 5 minutes of hands-on work. The oven handles the rest.
- Fancy enough for Thanksgiving, easy enough for Tuesday night chicken.
- Converts sprout skeptics into full-blown fans.
- Reheats like a dream, if there’s any left.
Ingredients and Tips
- Trim and halve properly. Cut off the tough stem ends and remove any yellow outer leaves. Halving ensures they roast evenly.
- Cut side down. Always roast them cut side down so they caramelize instead of steaming. That’s where the magic happens.
- Use real maple syrup. This is not the time for pancake syrup. Pure maple gives the glaze depth and richness.
- Don’t skip the toss. Stirring halfway helps them brown evenly. Nobody wants a half-crispy sprout.
- Make it spicy. Add a pinch of red pepper flakes to the glaze if you like a little kick.
Substitutions
- Maple syrup: Honey works beautifully here and gives a slightly deeper sweetness. Agave syrup also does the trick if that’s what you’ve got.
- Dijon mustard: Regular yellow mustard will give you a milder flavor, or try whole grain mustard for more tang.
- Apple cider vinegar: White wine vinegar, red wine vinegar, or even a splash of fresh lemon juice will bring the acidity you need.
- Olive oil: Any neutral oil like avocado, grapeseed, or vegetable oil will work just fine.
- Brussels sprouts: If you’re fresh out, try halved baby broccoli or cauliflower florets. They roast beautifully with the same glaze.
Frequently Asked Questions
Can I make these ahead of time?
Yes, and they actually reheat really well. Roast the Brussels sprouts a day in advance, then store them in an airtight container in the fridge. When you’re ready to serve, pop them back in the oven at 400°F for 5 to 7 minutes until they’re hot and crisp again. Toss with the maple Dijon glaze just before serving so they don’t go soggy.
Can I use frozen Brussels sprouts?
Fresh is best because they roast up nice and caramelized, but frozen will work in a pinch. Thaw them completely and pat them dry before roasting. A little extra time in the oven might be needed to get those crispy edges.
What should I do if my Brussels sprouts are soggy?
They were probably overcrowded on the baking sheet, which traps steam instead of letting them roast. Next time, give them some breathing room and always roast them cut side down.
Can I double this recipe for a crowd?
Absolutely. Just use two baking sheets instead of cramming everything onto one. If the sprouts are too close together, they’ll steam instead of roast, and nobody wants sad, soggy sprouts on Thanksgiving.
Can I make these in an air fryer?
You bet. Toss the Brussels sprouts with the oil, salt and pepper just like you would for roasting. Preheat your air fryer to 375°F, then cook them for 12 to 15 minutes, shaking the basket halfway through. Once they’re golden and crisp, toss them with the maple Dijon glaze.
How To Serve Them
These Maple Dijon Roasted Brussels Sprouts are the kind of side dish that plays well with just about anything.
Roast Chicken
Bourbon Glazed Baked Ham
Rosemary Garlic Pork Roast
Brown Butter Mashed Potatoes
Try These Delicious Sides Next
- Brussels Sprouts Salad
- Sweet And Sour Air Fryer Brussels Sprouts
- Detox Salad
- Garlic Parmesan Roasted Brussels Sprouts
- Roasted Brussels Sprouts
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Maple Dijon Roasted Brussels Sprouts
Ingredients
- 1 ½ pounds brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Place the Brussels sprouts on the prepared sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them into an even layer, cut side down.
- Roast for 20 to 25 minutes, stirring once halfway, until the sprouts are golden brown and tender.
- In a small bowl, whisk together the maple syrup, Dijon mustard, and apple cider vinegar.
- Remove the sprouts from the oven, drizzle with the maple Dijon mixture, and toss to coat. Serve immediately.
Equipment
Notes
- Cut side down is key: Always roast the Brussels sprouts with the cut side facing down. That’s how you get that golden, caramelized crust instead of sad, steamed veggies.
- Fresh is best: Frozen sprouts work in a pinch, but fresh will give you the best crispy sprouts.
- Make ahead tip: Roast the sprouts a day in advance, then reheat them at 400°F for 5 to 7 minutes before tossing with the glaze.
- Spice it up: Add a pinch of red pepper flakes to the glaze or drizzle with hot honey for a sweet-spicy twist.
- Air fryer option: Cook at 375°F for 12 to 15 minutes, shaking halfway. Toss with the glaze after air frying.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
