These Maple Dijon Roasted Brussels Sprouts are an easy vegan and gluten-free side dish that is perfect for weeknights! You only need 6 simple ingredients and 15 minutes to prep them, and the oven does the rest of the work.
We all need more easy side dish recipes. I love roasted vegetable side dishes like my Hot Honey Roasted Rainbow Carrots, Vegan Harissa Roasted Potatoes, or Roasted Cabbage Steaks because they are so flavorful but require almost no prep time.
So I thought I'd make another easy vegan side dish for Fall. For this Maple Dijon Roasted Brussels Sprouts recipe, the oven does nearly all the work, and it only requires a few ingredients and 10 minutes to get them into the oven! And they come out crispy and delicious. What's not to love?
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Why You'll Love This Recipe
- This recipe only requires 6 simple ingredients.
- And it only takes minutes to get into the oven!
- These Maple Dijon Roasted Brussels Sprouts are completely vegan and gluten-free, so anyone can enjoy them.
- They are packed with flavor and bake up super crispy.
- And most importantly, they are absolutely delicious!
Ingredients
Brussels Sprouts: Brussels sprouts are the star of the show, here! They are so delicious roasted in this recipe or my Roasted Brussels Sprouts and Sweet Potatoes recipe. Pick Brussels sprouts that are firm when gently squeezed.
Dijon Mustard: Any Dijon mustard will work for this recipe. But don't substitute yellow mustard or even spicy brown mustard.
Maple Syrup: Maple syrup adds a bit of sweetness and helps the Brussels sprouts to roast up nice and crispy.
Spices: A combination of garlic powder, onion powder, salt and black pepper.
Substitutions
Instead of maple syrup, use agave nectar or my Vegan Hot Honey!
How to Trim Brussels Sprouts
Step 1. To trim the Brussels sprouts, use a paring knife to slice about ¼ inch off the bottom.
Discard any leaves that fall off.
Step 2. Now, slice them in half lengthwise. And that's it!
Instructions
Step 1. In a large bowl, combine olive oil, maple syrup, dijon mustard, garlic powder, onion powder, saltm and pepper.
Stir to combine, then add the halved Brussels sprouts and toss until they are evenly coated.
Step 2. Spread the Brussels sprouts onto an unlined baking sheet and roast in a 425°F oven for 35-40 minutes, stopping halfway through to stir.
Serve warm.
Recipe FAQs
Scoop any leftover Brussels sprouts into an airtight container and store in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
For crispy Brussels sprouts, roast on an unlined metal baking sheet at a high temperature. I like to roast at 425°F.
The contact with the heat from the pan will crisp them right up
I do not recommend soaking Brussels sprouts if you like them to be crispy. Soaking them in water causes them to steam while they roast, which prevents crisping.
Expert Recipe Tips
Don't line the baking sheet with parchment or aluminum foil. The contact with the metal of the baking sheet is essential to get these Maple Dijon Roasted Brussels Sprouts nice and crispy.
Looking for More Easy Vegan Recipes?
If you tried this Vegan Maple Dijon Roasted Brussels Sprouts recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Maple Dijon Roasted Brussels Sprouts
Equipment
- 1 Large Bowl
- 1 Cutting Board
- 1 Knife
- 1 Baking Sheet
- Measuring Spoons
Ingredients
- 1 Pound Brussels Sprouts, trimmed and sliced in half see note
- 2 tablespoon Olive Oil
- 2 tablespoon Maple Syrup
- 2 tablespoon Dijon Mustard
- ¾ teaspoon Garlic Powder
- ¾ teaspoon Onion Powder
- ½ teaspoon Kosher Salt half this amount if using table salt
- Black Pepper
Instructions
- Preheat oven to 425* F.
- In a large bowl, combine olive oil, maple syrup, dijon mustard, garlic powder, onion powder, salt, and pepper. Stir to combine, then add halved Brussels sprouts and stir well, making sure that everything is evenly coated.2 tablespoon Olive Oil, 2 tablespoon Maple Syrup, 2 tablespoon Dijon Mustard, ¾ teaspoon Garlic Powder, ¾ teaspoon Onion Powder, ½ teaspoon Kosher Salt, Black Pepper, 1 Pound Brussels Sprouts, trimmed and sliced in half
- Transfer the sprouts to an unlined sheet pan and spread them out into an even layer.
- Roast in a 425*F oven for 20 minutes, remove from the oven to stir the sprouts, then return to the oven for another 15-20 minutes or until they are brown. Serve warm.
Janie Yoder says
I LOVE these!!! I made them tonight and they are by far the best Brussel sprout recipe I’ve tried so far! I’ve been on the hunt for a good one. Definitely will be keeping this as my go to brussel sprout recipe, thank-you earthly!🤗
Megan Calipari says
I'm so happy to hear it! Thank you so much for the feedback!