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Maple Mustard Brussel Sprouts

Maple mustard brussel sprouts are a simple, delicious side dish perfect for weeknight dinners or holiday meals. Slightly sweet, slightly tangy, these maple Dijon brussel sprouts are incredibly savory and pair well with so many meals. Just 5 ingredients and under 30 minutes.

White bowl filled with maple mustard brussel sprouts.

Why you will love this recipe

  • Easy to make – these maple mustard brussel sprouts are so simple to make. This recipe takes just 5 minutes to prep and once it’s in the oven it’s completely hands off. Perfect for busy weeknight dinners or holiday meals!
  • Simple ingredients – the ingredients are so easy to find in any grocery store. The maple syrup adds a touch of sweetness and the Dijon mustard is slightly tangy and salty and pairs perfectly with the brussel sprouts.
  • Versatile – pair this Dijon maple brussel sprouts recipe with just about any meal. These would go well with chicken, fish, turkey, eggs, or even a vegan meatloaf. You can use the leftovers in frittatas, omelets, salads or grain bowls.
  • Meal prep – maple Dijon brussel sprouts are perfect for meal prep. Although they are best right out of the oven for company, they reheat well and are even good cold right out of the fridge. The perfect way to add some vegetables to your weekly meal prep.
Ingredients in white bowls on a marble countertop.
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Ingredients

  • Maple syrup – maple syrup adds a layer of natural sweetness and also helps the brussel sprouts caramelize in the oven, making them extra delicious. Be sure to use pure maple syrup (not maple flavored pancake syrup) for this recipe. You could also use honey.
  • Dijon mustard – Dijon mustard is tangy and salty and pairs so well with the slight sulfur flavor of brussel sprouts. You can use a smooth Dijon mustard or a grainy mustard of choice.
  • Olive oil – olive oil helps the brussels sprouts get crispy in the oven and also ensures that they won’t stick to the pan. You could also use avocado oil or even melted coconut oil or ghee.
  • Salt – salt helps to bring out all the flavors in the dish.
  • Brussel sprouts – brussel sprouts are best in the fall and winter months. They should be bright green without many spots and can sometimes even be found on the stalk at the store (especially at Farmers Markets and at Trader Joe’s in the fall). You will want to cut the brussel sprouts to the same thickness so they cook evenly. This may mean cutting them in half or even quarters.

How to make maple mustard brussel sprouts

Start by preheating the oven to 425F.

Add the maple syrup, Dijon mustard, olive oil and salt to a large bowl. Stir well to combine.

Before and after mixing the maple dijon sauce for the brussel sprouts.

Cut the brussel sprouts to an even size. Many need to be cut in half lengthwise, but some may need to be quartered. Be sure to cut off the woody stems before cutting them in half.

Brussel sprouts cut in half on a wooden cutting board.

Add the brussel sprouts to the maple Dijon mixture and stir well to coat.

Maple mustard sauce over sliced brussel sprouts in white bowl.

Place parchment paper down on a baking sheet. Add the brussel sprouts and turn them all so that they are cut side down on the baking sheet.

Bake at 425F for 27 minutes. Note that they may start to smell like they are burning, this is from the maple syrup. Start checking them around 25 minutes.

Before and after roasting maple dijon brussel sprouts.

Top tips

  • Cut the brussel sprouts the same thickness. Most will just need to be cut in half, but larger brussel sprouts may need to be quartered.
  • Discard any of the leaves that fall off the brussel sprouts when cutting them. They will burn when roasting.
  • When roasting the brussel sprouts in the oven, be sure to take the time to turn them so they are cut side down before roasting. This really helps them caramelize when roasting.
  • Don’t touch the brussel sprouts once they are in the oven. No need to move them around in the pan.
  • Stay close to the oven, these can quickly start to burn because of the maple syrup. Start to check them around the 25 minute mark.
  • Be sure to use pure maple syrup (not pancake syrup). It’s a bit more expensive but the flavor and taste are 100% worth it. Pancake syrup is artificially flavored and too sweet for this recipe.
  • To double the recipe, you will want to use an extra-large baking sheet or 2 regular baking sheets. If the brussel sprouts overcrowd the pan, you risk steaming them instead of roasting them and you won’t get the same caramelization.
  • For easy clean up and to ensure that the brussel sprouts don’t stick to the pan, put down a sheet of parchment paper.
Baking sheet filled with maple dijon brussel sprouts with wooden spoon.

Other additions

  • Crunch: Chopped nuts (walnuts, pecans, pistachios, pumpkin seeds, sunflower seeds)
  • Pop of color: Pomegranate seeds or dried cranberries
  • Spice: Red pepper flakes, sriracha
  • Salt: Add chopped bacon, feta or goats cheese or flaky salt on top
  • Sweetness: Balsamic vinegar glaze over top after roasting or add an additional tablespoon of maple syrup to the sauce.

How to serve

  • As a side dish to pretty much any meal. These would be great for Christmas, Thanksgiving or Easter dinner. You could also serve them as a weeknight side dish to salmon, chicken, or lentil loaf.
  • As part of a grain bowl: These dijon mustard maple brussel sprouts would be so good alongside a bowl of grains (quinoa, rice, buckwheat) and some other veggies
  • On top of a salad
  • As a snack or appetizer, especially when paired with a cream sauce like this maple tahini dressing or creamy Dijon sauce
  • For breakfast with eggs and sweet potatoes or hash brown potatoes
  • Leftovers are great in frittatas or egg cups

Common questions

What is the best way to cut brussel sprouts for roasting

  • Start by cutting off the bottom of the brussel sprout where it was attached to the stalk if it is turning brown.
  • Then cut the brussel sprout in half lengthwise (through the stem).
  • If the brussel sprout was really large and thick, cut into quarters instead of half (lengthwise).
  • Remove any leaves that fall off the brussel sprouts. You can use them in salads or add them to veggies that you stir fry. The leaves will burn in the oven.
Fork holding 2 maple dijon brussel sprouts over a bowl.

Can you make maple Dijon brussel sprouts in advance?

Yes. However, these maple dijon brussel sprouts are really best right out of the oven, especially if you are serving them to company.

  • If you plan on serving them at a holiday meal or party, it’s best to cook them through almost all the way then cook them again right before serving.
    • To do this, prep them as stated then roast in the oven at 425F for 20 minutes. Take them out of the oven and allow them to cool completely. Then right before serving, put them back in the oven and bake at 425F for 10-15 minutes until caramelized and perfectly cooked.
  • If you are wanting to make these in advance for meal prep, you can just follow the recipe as written and then reheat in the microwave, in the air fryer (350F for 3-5 minutes) or in the oven 400F for 5-10 minutes until warmed through.

Do brussels sprouts need to be blanched before roasting?

No, the brussel sprouts go into the oven raw. Blanching is a process where the vegetables are cooked quickly in boiling water. This isn’t necessary for these brussel sprouts.

Storing leftovers

Fridge: Store leftover maple roasted brussel sprouts in the fridge for up to 4 days. Be sure to store them in an airtight container.

Freezer: I do not recommend freezing leftovers, as they can get mushy when reheating.

Substitutions

  • Maple syrup – you can also use honey in place of maple syrup.
  • Dijon mustard – you can use stone ground mustard in place of the Dijon mustard if needed.
  • Olive oil – you can also use avocado oil, melted coconut oil or melted butter or ghee.
  • Brussel sprouts – this would also be good with green beans or broccoli. You likely won’t need to cook the green beans for 10-15 minutes in the oven and the broccoli would be done in 18-20 minutes.
Roasted maple mustard brussel sprouts in a white bowl.

If you love brussels sprouts, you should try

Shaved Brussel Sprouts Salad with Creamy Balsamic Dressing

Roasted Brussel Sprouts and Asparagus

Roasted Brussel Sprouts and Carrots

Air Fryer Frozen Brussel Sprouts

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Maple dijon mustard brussel sprouts in a white bowl.

Maple Mustard Brussel Sprouts

Maple dijon brussel sprouts are so easy to make and ready in about 30 minutes. Great for weeknight dinners or holiday meals. These mustard maple brussel sprouts are vegan, gluten free and dairy free.
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Course: Side Dish
Cuisine: American
Keyword: maple dijon brussel sprouts, maple mustard brussel sprouts
Prep Time: 5 mins
Cook Time: 27 mins
Total Time: 32 mins
Servings: 4

Ingredients

Instructions

  • Preheat the oven to 425F.
  • Combine the maple syrup, dijon mustard, olive oil and salt in a large bowl.
  • Cut the brussel sprouts in half or even quarters if very large. You want the brussel sprouts the same thickness.
  • 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.

Notes

Top tips
  • Cut the brussel sprouts the same thickness. Most will just need to be cut in half, but larger brussel sprouts may need to be quartered.
  • Discard any of the leaves that fall off the brussel sprouts when cutting them. They will burn when roasting.
  • When roasting the brussel sprouts in the oven, be sure to take the time to turn them so they are cut side down before roasting. This really helps them caramelize when roasting.
  • Don’t touch the brussel sprouts once they are in the oven. No need to move them around in the pan.
  • Stay close to the oven, these can quickly start to burn because of the maple syrup. Start to check them around the 25 minute mark.
  • Be sure to use pure maple syrup (not pancake syrup). It’s a bit more expensive but the flavor and taste are 100% worth it. Pancake syrup is artificially flavored and too sweet for this recipe.
  • To double the recipe, you will want to use an extra-large baking sheet or 2 regular baking sheets. If the brussel sprouts overcrowd the pan, you risk steaming them instead of roasting them and you won’t get the same caramelization.
  • For easy clean up and to ensure that the brussel sprouts don’t stick to the pan, put down a sheet of parchment paper.
Other additions
  • Crunch: Chopped nuts (walnuts, pecans, pistachios, pumpkin seeds, sunflower seeds)
  • Pop of color: Pomegranate seeds or dried cranberries
  • Spice: Red pepper flakes, sriracha
  • Salt: Add chopped bacon, feta or goats cheese or flaky salt on top
  • Sweetness: Balsamic vinegar glaze over top after roasting or add an additional tablespoon of maple syrup to the sauce.
Storing leftovers
  • Fridge: Store leftover maple roasted brussel sprouts in the fridge for up to 4 days. Be sure to store them in an airtight container.
  • Freezer: I do not recommend freezing leftovers, as they can get mushy when reheating.
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Nutrition Information

Nutrition Facts
Amount per Serving
Calories
111
Fat
 
4
g
Carbohydrates
 
17
g
Fiber
 
5
g
Sugar
 
9
g
Protein
 
4
g
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
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