Maple Dijon Roasted Brussels Sprouts (Printer View)

Roasted Brussels sprouts with maple-Dijon glaze, golden and crisp for a vibrant vegetarian side dish.

# What you'll need:

→ Vegetables

01 - 1 pound Brussels sprouts, trimmed and halved

→ Glaze

02 - 2 tablespoons pure maple syrup
03 - 1 1/2 tablespoons Dijon mustard
04 - 2 tablespoons olive oil
05 - 1 tablespoon apple cider vinegar
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper

→ Optional Garnish

08 - 2 tablespoons chopped toasted pecans
09 - 1 tablespoon finely chopped fresh parsley

# Method:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, sea salt, and black pepper until the mixture is thoroughly emulsified.
03 - Add the trimmed and halved Brussels sprouts to the bowl and gently toss until each piece is evenly coated with the glaze.
04 - Distribute the glazed Brussels sprouts cut side down in a single layer on the prepared baking sheet for optimal browning.
05 - Roast for 20 to 25 minutes, stirring halfway through, until the Brussels sprouts develop a golden, caramelized finish and crisp edges.
06 - Transfer the roasted Brussels sprouts to a serving dish. Garnish with chopped toasted pecans and fresh parsley if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • Uses simple pantry ingredients
  • Ready in about half an hour with minimal prep
  • Gluten free and vegetarian so everyone can enjoy it
  • The glaze perfectly complements the sprouts for both sweet and savory fans
02 -
  • High fiber and full of vitamin C
  • A side dish that tastes rich but fits a healthy plate
  • Glaze can be adjusted for more or less sweetness
03 -
  • Pat the sprouts dry after washing so they roast instead of steam
  • Do not skip lining your baking sheet with parchment for easy cleanup
  • Cut larger Brussels sprouts in quarters for even cooking
  • Always start with a hot oven for the best caramelization and texture
  • Spacing the sprouts out ensures every piece gets those addictive crispy bits
  • For big batches flip the sprouts halfway through with a spatula so both sides get golden

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