Save Crisp Maple Dijon Roasted Brussels Sprouts are my go-to for transforming simple veggies into a craveable side dish with little effort. Roasting brings out their natural sweetness, while the maple-Dijon glaze creates just the right balance of tangy and caramelized flavors. With only a few ingredients and hands-on time, this dish can easily elevate your weeknight dinner or make a standout addition to any holiday table.
Brussels sprouts were not always popular in my house, but the first time I made this recipe, they disappeared the moment I put them on the table. Now even my most veggie-wary family members ask for seconds every time.
Ingredients
- Brussels sprouts: fresh and bright green feel heavy for their size and with tightly packed leaves for best flavor
- Pure maple syrup: the real kind brings a luscious sweet note to highlight the natural flavors
- Dijon mustard: not too sharp or overpowering choose one with a smooth texture and classic tang
- Olive oil: helps toast and crisp the sprouts and rounds out the glaze
- Apple cider vinegar: cuts through the sweetness for a balanced tang
- Sea salt and black pepper: season generously since sprouts soak up flavor
- Chopped toasted pecans: for a crunchy topping and satisfying nutty finish optional but highly recommended for texture
- Fresh parsley: a bright finishing touch to freshen each bite look for vibrant leaves
Instructions
- Preheat the Oven:
- Set your oven to 220C or 425F to get it fully hot which helps with caramelization
- Mix the Maple Dijon Glaze:
- In a large bowl combine maple syrup Dijon mustard olive oil apple cider vinegar salt and pepper Whisk until smooth so the flavors blend evenly
- Coat the Brussels Sprouts:
- Add trimmed and halved Brussels sprouts into the bowl Toss thoroughly with clean hands or a spatula so every piece is glossed with glaze
- Arrange on the Baking Sheet:
- Spread sprouts out on a parchment lined baking sheet Cut sides down in a single layer helps maximize caramelized edges and crispness
- Roast Until Golden and Crisp:
- Slide the pan onto the center rack Roast for 20 to 25 minutes Stir halfway through for even browning Brussels sprouts should be tender with deep golden edges at the finish
- Serve and Garnish:
- Transfer to a serving bowl or platter Sprinkle with toasted pecans and parsley if you like Serve piping hot for the best aroma and texture
Save I am partial to real maple syrup for its subtle woodsy flavor It makes all the difference and I always get a little nostalgic when I use the bottle we stock for pancake weekends My family loves choosing who gets the crispiest sprout from the tray
Storage Tips
Store any leftovers in an airtight container in the fridge They keep well for up to three days When reheating I recommend a quick toss in a hot skillet or the oven to revive the crisp edges Microwaving tends to soften them so skip it for the best texture
Ingredient Substitutions
If you do not have pure maple syrup try using honey with a splash of extra apple cider vinegar for acidity Whole grain mustard can stand in for Dijon for a more rustic tang For a nut free version simply skip the pecans You can also trade olive oil for avocado oil
Serving Suggestions
Serve as a side for roasted chicken seared salmon or holiday mains I love piling the sprouts on a platter with a drizzle of extra glaze and a handful of toasted nuts Try tossing leftovers into salads omelets or grain bowls for lunch
Cultural and Historical Notes
Once considered an acquired taste Brussels sprouts have enjoyed a resurgence, partly thanks to the power of roasting which brings out their natural sweetness The maple Dijon combination echoes flavors from French and New England cuisines The sweet tangy contrast is what traditionally turned many skeptics into fans
Seasonal Adaptations
Brussels sprouts are at their peak in fall and winter Look for firm compact heads at the farmers market In spring add a handful of fresh mint instead of parsley or toss with pomegranate seeds for a sweet tart finish In colder months pair the dish with roasted root vegetables for a hearty spread
Save Once you get the technique down you can riff on the glaze and aromatics or even double the recipe since leftovers disappear quickly at my house It is a dish that turns skeptics into fans every single time
Recipe Guide
- → What makes the glaze tangy and sweet?
The combination of pure maple syrup and Dijon mustard gives the glaze both sweetness and tanginess, balanced by apple cider vinegar.
- → How do I achieve extra crispy Brussels sprouts?
Arrange the halves cut side down on a parchment-lined sheet and avoid overcrowding the pan; roast at high heat and stir halfway through.
- → Can I make this dish nut-free?
Yes, simply omit the pecan garnish. The sprouts are flavorful and satisfying with or without nuts.
- → Is this suitable for gluten-free diets?
Yes, all listed ingredients are naturally gluten-free. Always check labels for hidden gluten in condiments and garnishes.
- → How should I serve these Brussels sprouts?
Serve hot as a side dish; they complement roasted chicken, salmon, or vegetarian mains beautifully.
- → Can I add more flavor variety?
Add a pinch of red pepper flakes for gentle heat, or try lemon zest or Parmesan for different flavor profiles.