Roasted Maple Dijon Roasted Brussels
on Apr 01, 2015, Updated Jul 24, 2024
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Simple, vegan roasted maple dijon Brussels sprouts that make a perfect side dish for Thanksgiving, Easter or Christmas dinner.
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.
Add the chopped brussels to a large mixing bowl. Mix the brussels with the 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.
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 Roasted Brussels Sprouts
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
Nutrition
This recipe was originally published April 1, 2015.
These were amazing and a big hit with the whole family!!!
So delicious! I make these all year round – too delicious to only eat during the holidays ! Great recipe!
i didn’t like brussels sprouts before but now this is the only way i’ll eat them!! perfect flavor!
Woohoo! That’s awesome. So glad you like them this way!
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.
Yaaa, try them roasted! So good!
Roasted brussel sprouts are the best!
Dude. DUDE. I love everything these recipes choose to be: Maple + Dijon + roasted + Brussels sprouts + bake. YES. PLEASE. I can’t even.
I LOVE French’s! One of my essential mustard brands to always have on hand!
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 :))