Maple Dijon Roasted Brussels Sprouts
Tender roasted Brussels sprouts in a sweet and tangy glaze. A simple veggie side recipe that's worthy of a special occasion!
Ingredients
- 1 pound Brussels sprouts ends trimmed and outer leaves removed [large sprouts halved]
- 1 tablespoon olive oil
- 1/4 teaspoon kosher salt + more to taste
- 1/8 teaspoon freshly ground black pepper + more to taste
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Prepare sprouts. First, rinse them well, then cut any brown ends off of the bottom and remove any shriveled or brown leaves. Cut larger sprouts in half so that all pieces are roughly the same size. Rinse and shake off excess water.
- Pour sprouts into a large bowl and drizzle with the olive oil. Toss gently until well-coated. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss again until distributed.
- In a small bowl, whisk together the pure maple syrup and mustard. Set aside.
- Spread Brussels sprouts in a single layer on a large baking sheet. Bake for about 15 minutes, then remove from oven and drizzle the maple syrup and Dijon mustard mixture over the top. Toss and flip the sprouts with a spatula then return to the oven until browned and tender, 10-15 more minutes.
- Remove from oven and taste. Finish with more salt and pepper if you like. Serve.
Video
Notes
Make-ahead instructions:
I suggest washing and cutting them beforehand, then storing them in an airtight container in the fridge for 3-4 days. You can also mix up the glaze ingredients beforehand too and store them. Then it's just a matter of roasting and glazing.Nutrition Facts
Serving: 0.5cup, Calories: 110kcal, Carbohydrates: 17g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 216mg, Potassium: 472mg, Fiber: 5g, Sugar: 9g, Vitamin A: 858IU, Vitamin C: 96mg, Calcium: 61mg, Iron: 2mg