Roasted Maple Mustard Brussels Sprouts - these little gems 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.
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.