Roasted Maple Dijon Roasted Brussels

By Deryn Macey

5 from 4 votes

on Apr 01, 2015, Updated Feb 24, 2025

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Simple, vegan roasted maple dijon Brussels sprouts that make a perfect side dish for Thanksgiving, Easter or Christmas dinner.

Roasted brussels sprouts on a pan lined with parchment paper.

Table of Contents

This recipe is very easy to make and works well as a delicious side to any meal. They are best served straight from the oven but will keep in the fridge for a few days and an be reheated stovetop or in the oven.

For a holiday feast, pair these with Roasted Golden Beets, Homemade Cranberry Sauce, Healthy Vegan Mashed Potatoes and Chickpea Meatloaf.

Step-by-Step Instructions

Step 1: Prepare the Brussels Sprouts. To prepare the brussels sprouts for roasting, cut the stem off each and then cut each in half lengthwise.

Chopped brussels sprouts on a cutting board.

Step 2: Add the chopped brussels to a large mixing bowl. Mix the brussels with the olive oil, salt and pepper.

Chopped brussels sprouts in a mixing bowl with olive oil, salt and pepper.

Step 2: Roast the Brussels Sprouts. Next, it’s roasting time! Place the chopped brussels sprouts on a baking tray, cut side down, in a single layer. I like to line the baking tray with parchment paper for easy clean up but it’s not totally necessary.

Roast the brussels at 375 degrees F for about 30 minutes. They should be tender and starting to brown.

Maple dijon roasted brussel sprouts on a baking tray lined with parchment paper.

Step 3: Add the Maple Dijon Glaze. After roasting the brussels for about 30 minutes, remove them from the oven and drizzle them with the maple dijon glaze. Use a spatula to coat then pop them back in the oven for 5-10 minutes. After that, they’re ready to serve.

Maple dijon glaze in a small glass cup.
Maple dijon roasted brussel sprouts and a wooden spatula on a baking tray lined with parchment paper.

A small white bowl of maple roasted brussel sprouts.

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Maple dijon roasted brussel sprouts on a baking tray lined with parchment paper.
5 from 4 votes

Maple Dijon Roasted Brussels Sprouts

By: Deryn Macey
These sweet and tangy, maple dijon brussels sprouts are so delicious they’ll be a hit at your holiday table. Serve straight from the oven as a side dish to your Thanksgiving, Easter or Christmas meal.
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 4
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Ingredients 

  • 1 ½ lb. brussels sprouts, about 30 brussel sprouts or 4 cups chopped
  • 1 tbsp olive oil
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1 tbsp dijon mustard
  • 1.5 tbsp maple syrup

Instructions 

  • Preheat oven to 375 degrees.
  • Cut the stems off the Brussels sprouts then cut each in half. Add the chopped Brussels to a large bowl with the olive oil, salt and pepper. Toss to fully coat.
  • Spread on a baking sheet in a single layer and roast for approximately 30 minutes, flipping once, half way through. 
  • In a small bowl, whisk together the dijon and maple syrup. Drizzle over the brussels sprouts and mix on the pan using a spatula.
  • Place back in the oven for another 5-10 minutes.

Notes

For maple roasted brussels sprouts, omit the dijon mustard and use 2 tbsp maple syrup.
Best enjoyed straight from the oven but can be stored in an airtight container in the fridge for 2-3 days. Enjoy cold in a salad or as is, or reheat in the microwave or oven.

Nutrition

Serving: 1serving, Calories: 123kcal, Carbohydrates: 20g, Protein: 6g, Fat: 4g, Sodium: 334mg, Fiber: 7g, Sugar: 8g
Like this recipe? Rate and comment below!

This recipe was originally published April 1, 2015.

About Deryn Macey

Deryn Macey is a nutrition coach, certified personal trainer, and the creator of Running on Real Food, where she's been sharing nutritious recipes since 2013. She holds a science degree and offers strength training and nutrition coaching through Onward Strong, focusing on strength, sustainable eating habits, and breaking free from diet culture.

Read More About Me

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10 Comments

  2. 5 stars
    So delicious!   I make these all year round – too delicious to only eat during the holidays !    Great recipe!

    Reply

  3. 5 stars
    i didn’t like brussels sprouts before but now this is the only way i’ll eat them!! perfect flavor!

    Reply

  4. I don’t really like brussel sprouts. Maybe I’m just making it wrong. Maybe i need to try this recipe out 🙂 This looks really awesome btw.

    Reply

  6. Dude. DUDE. I love everything these recipes choose to be: Maple + Dijon + roasted + Brussels sprouts + bake. YES. PLEASE. I can’t even.

    Reply

  7. I LOVE French’s! One of my essential mustard brands to always have on hand!

    Reply

  8. 5 stars
    Very interesting recipes, I love sprouts. I didn’t decide on the menu, still think that I have a lot of time, not sure why :))

    Reply