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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.
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.