Its roasted veggies season! I love roasted vegetables, but especially Brussels sprouts. They are so delicious when they are roasted and get a little charred. This recipe for Maple Dijon Roasted Brussels Sprouts is my current favorite way to make them.
I’m so happy that Brussels sprouts are en vogue now that we’ve stopped boiling them. They are delicious, nutritious and are actually pretty versatile. They are great in a variety of ways, but my favorite are sautéing and roasting.
These brussels sprouts are the perfect side dish. I love this recipe because the oven does the work. It takes minimal prep and only 3 ingredients- it doesn’t get easier than that. The combo of maple and dijon here is a sweet, salty and tangy which is a flavor combo I LOVE. And the sauce gets into the leaves of the sprouts, so each bite has a ton of flavor.
Use any good quality maple syrup here. Whatever you have around will work. And don’t be tempted to substitute dijon for a different variety of mustard. They are all so different! And dijon is incredibly versatile so its nice to have on hand. I typically stick with the classic Grey Poupon, but any dijon will be fine.
These Maple Dijon Roasted Brussels Sprouts are also a great Thanksgiving side dish. They are really flavorful, but won’t clash with the typical Thanksgiving fare. Easy sides are key to Thanksgiving. These sprouts also require minimal prep time, leaving you free to chill for a minute. Or more realistically, leave you free to mash the potatoes.
So, make these Maple Dijon Roasted Brussels Sprouts a part of this years Thanksgiving or simply make them as an easy side for a weeknight meal. They are a great and flavorful way to eat those veggies!
Maple Dijon Brussels Sprouts
- 1 Pound Brussels Sprouts, trimmed and halved
- 1 1/2 Tbsp Dijon Mustard
- 1 1/2 Tbsp Maple Syrup
- 1/2 tsp Kosher Salt Less if using fine grain or iodized
- Black Pepper
- Preheat oven to 425* F.
- In a large bowl, combine maple syrup, dijon, salt and pepper. Stir to combine.
- Add halved brussels sprouts and stir well, making sure that everything is evenly coated.
- Transfer the sprouts to an unlined sheet pan and spread them out into an even layer.
- Roast in a 425* oven for 15 minutes, remove from the oven to stir the sprouts and then return to the oven for another 15 minutes, then remove from the oven.
- Serve hot.
Let me know how you like this recipe!