Roasted Maple Dijon Brussels Sprouts (5 Ingredients)
Maple mustard Brussels sprouts are roasted until golden, caramelized, and perfectly tender inside. They take about 30 minutes and make such a great side dish for holidays, gatherings, or when you want to elevate a simple weeknight dinner.
Servings 4
Calories 111kcal
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).
Notes
Top tips
- 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
Calories: 111kcal | Carbohydrates: 17g | Protein: 4g | Fat: 4g | Fiber: 5g | Sugar: 9g
