These Brussels Sprouts are roasted to crispy, golden perfection and are topped with a sweet and tangy maple mustard glaze. This easy side dish is simple enough for weeknight meals yet fancy enough for holiday dinners.
Why you will love these roasted sprouts
These mini cabbages often get a bad rap, but if prepared correctly, they are the most delicious little nuggets.
Roasting and sautéing are the best ways to bring out the wonderful flavor of the Brussels Sprout. They turn golden brown and this caramelization brings out their sweetness.
This recipe is fuss-free and easy. Roast the sprouts at a high temperature to get that caramelized effect.
Then, toss with a maple mustard glaze for a touch of tangy-sweetness. This glaze adds wonderful Fall-time flavor.
With just a few ingredients, these roasted sprouts couldn't be easier.
- Brussels sprouts
- Brown mustard
- Maple syrup
Tips for preparing
- Trim the stem end off and remove any brown outer leaves and discard.
- Cut the sprouts in half lengthwise. Larger sprouts can be cut into quarters. The sprouts should be roughly the same size so they cook evenly. If some of the leaves fall off, save and add these to the baking sheet. These loose leaves will turn crispy brown and are quite delicious. They are the perfect snack for the cook!
- Roast the Brussels sprouts at a high temperature - 450 degrees. This is key to caramelization... and caramelization equals flavor.
- Wait until the sprouts are brown and tender before adding the glaze. If the glaze is added at the beginning of the cooking time, the maple syrup will burn.
- Toss the sprouts with half of the glaze and return to the oven for another 3 minutes. Then plate and drizzle with the remaining glaze.
Roasted Brussels sprouts are easy enough to make for weeknight meals, and they are fancy enough to serve during the holidays. Garnish with pomegranate seeds for a festive touch.
Sheet pan | Small mixing bowl | Measuring spoons
More Brussels sprouts recipes you may enjoy
- Brussels Sprouts Pasta with Pancetta and Lemon
- Bacon-Wrapped Balsamic Brussels Sprouts
- Brussels Sprouts and Kale Salad
- Gnocchi with Brussels Sprouts and Sage Brown Butter
- Roasted Brussels Sprouts with Butternut Squash and Pancetta
- Warm Brussels Sprouts Salad
- Brussels Sprouts and Pancetta Pizza
Roasted Maple Mustard Brussels Sprouts
- 12 ounces Brussels sprouts
- 2 teaspoons grapeseed oil (or Olive oil or similar)
- salt (for seasoning)
- pepper (for seasoning)
- 2 tablespoons maple syrup
- 2 tablespoons brown mustard (or Dijon if preferred)
- pomegranate seeds (for garnish, if desired)
- Preheat the oven to 450 degrees.
- Trim the stem end off of the sprouts. Remove any brown outer leaves and discard them. Cut the sprouts in half lengthwise. For larger sprouts, cut into quarters.
- Add the sprouts to a sheet pan and drizzle with oil and season with salt and pepper. Toss to coat. Roast for 15 minutes, tossing the sprouts halfway through.
- Meanwhile, in a small bowl, combine the maple syrup and mustard. Season with salt and pepper to taste.
- Remove the Brussels sprouts from the oven and pour half of the sauce over them. Toss to combine. Roast them for another 3 minutes.
- Transfer to a serving dish and drizzle with the remaining glaze. Garnish with pomegranate seeds if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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