Maple Mustard Brussel Sprouts
If you’ve been searching for a simple way to make Brussels sprouts actually taste delicious, you’re in the right place. These maple mustard Brussels sprouts are roasted until they’re caramelized and golden on the outside and tender inside, with just the right balance of sweet and tangy. They’re the kind of veggie side that feels cozy and seasonal without asking you to spend all afternoon in the kitchen.
I’ve always loved Brussels sprouts (one of my favorite veggies in the cooler months), but I know not everyone in my family feels the same. I started playing around with different flavors to win them over, and these maple dijon roasted Brussels sprouts are one of the few versions everyone agrees on. My mom made them for Thanksgiving this year and our whole family devoured them, which honestly felt like a huge win.
Even though roasted Brussels sprouts take a little longer than my usual quick burnout-friendly recipes, I still love making these when I have a bit more time or need a dependable side for a special meal. The best part is you only need five pantry-friendly ingredients and about 30 minutes, which still feels totally doable on a busy weeknight if you start them before prepping the rest of dinner.
If you love brussel sprouts as much as I do, you might also love my Air Fryer Frozen Brussels Sprouts which cook up in about 20 minutes, or my Roasted Brussels Sprouts and Carrots that are perfect for meal prep or holiday gatherings. If you’re in the mood for something a little extra, try my Air Fryer Smashed Brussels Sprouts (they take a bit more time, but the crispy edges are so worth it) or Sriracha Brussel Sprouts that cook up in 15 minutes on the stove.
Ingredient spotlight
This is not a full list of the ingredients (you can find that in the recipe card) but a highlight of a few important ingredients and substitutions.
- Maple syrup – Maple syrup adds a little natural sweetness and helps the Brussels sprouts caramelize in the oven so they get those crispy edges. Make sure you’re using pure maple syrup (not pancake syrup). You can swap in honey if that’s what you have on hand.
- Dijon mustard – Dijon adds the tangy, salty balance that complements the natural earthiness of Brussels sprouts. Smooth Dijon works great, and a grainy mustard adds even more texture and depth.
- Olive oil – A little olive oil helps the Brussels sprouts roast evenly and get nicely crisp without sticking to the pan. Avocado oil works too, and melted coconut oil or ghee are also great options.
How to make maple mustard brussel sprouts
Cut brussel sprouts in half (or quarters if very large). Remove any of the stray leaves that fall off, they will burn. In a large bowl, add dijon mustard, maple syrup, olive oil and salt. Mix this together well until fully combined. Add halved brussel sprouts to the maple dijon dressing. Stir well to coat. Place parchment paper on a large baking sheet for easy clean up (optional). Add brussel sprouts and flip them so they are all cut side down. Roast at 425F for 27 minutes. Remove from oven and enjoy.
Tips for success
- To double the recipe, use two sheet pans. Overcrowding causes steaming instead of roasting.
- Parchment helps with cleanup. It also keeps the Brussels sprouts from sticking, but is not required for the recipe to turn out.
Roasted Maple Dijon Brussels Sprouts (5 Ingredients)
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1 pound brussels sprouts
Instructions
- Preheat the oven to 425F.
- Combine the maple syrup, dijon mustard, olive oil and salt in a large bowl.2 tablespoons maple syrup, 2 tablespoons dijon mustard, 1 tablespoon olive oil, 1 teaspoon sea salt
- Cut the brussel sprouts in half or even quarters if very large. You want the brussel sprouts the same thickness.1 pound brussels sprouts
- Add the cut brussel sprouts to the bowl with the maple dijon sauce. Stir well.
- Add parchment paper to a baking sheet. Add brussel sprouts coated in maple mustard sauce to the baking sheet. Turn all the brussel sprouts to be cut side down.
- Bake at 425F for 27 minutes (start checking around 25 minutes).
Recipe Notes
- Cut the Brussels sprouts the same thickness. Most only need to be halved but larger sprouts may need to be quartered.
- Discard loose leaves. They burn easily during roasting.
- Place cut-side down. Taking the extra moment to flip them helps caramelize and brown properly.
- Don’t move them while roasting. Let the heat do the work.
- Watch closely near the end. Maple syrup can cause faster browning, so start checking around 25 minutes.
- Use pure maple syrup. Pancake syrup is too sweet and doesn’t caramelize the same way.
- Fridge: Store leftovers in the fridge for up to 4 days in an airtight container.
Nutrition Information
Other Additions (optional)
This recipe is absolutely delicious as written, but if you want to take things to the next level or make them feel a little more special for a holiday meal, here are a few simple add-ins:
- Crunch: chopped nuts (walnuts, pecans, pistachios), pumpkin seeds, sunflower seeds
- Pop of color: pomegranate seeds, dried cranberries
- Spice: red pepper flakes, sriracha
- Salt: cooked bacon, feta, goat cheese, flaky sea salt
- Sweetness: drizzle balsamic glaze after roasting or add 1 extra tablespoon maple syrup to the sauce
What to Serve with Maple Dijon Brussels Sprouts
These Brussels sprouts go well with almost any cozy fall or winter meal. I love adding them to a simple grain bowl with air fryer roasted sweet potatoes and white beans (plus a drizzle of maple Dijon dressing), or serving them alongside pecan crusted salmon and dairy free mashed potatoes for an easy, satisfying dinner.
Common questions
Can I make these in advance?
Yes, although they’re best right out of the oven, especially for a holiday meal. If you want to make them ahead for a party, roast at 425ºF for 20 minutes, let cool completely, then finish right before serving at 425ºF for 10–15 minutes until caramelized.
For meal prep, make them as written. Reheat in the microwave, air fryer (350ºF for 3–5 minutes), or oven (400ºF for 5–10 minutes).
Do Brussels sprouts need to be blanched before roasting?
No. They roast beautifully straight from raw, so there’s no need to blanch them first.
What if my Brussels sprouts steam instead of roast?
This usually happens when the pan is overcrowded or the sprouts aren’t cut side down. Cutting them in half helps release moisture and encourages caramelization. If they still seem steamed, gently stir and continue roasting for 2–3 more minutes at 425ºF.
What if the edges start to burn?
Maple syrup caramelizes quickly, so check the sprouts around the 25-minute mark and keep an eye on them near the end. If they’re browning too fast, reduce the heat slightly or move the pan to a lower rack.
