Go Back
- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup chopped pecans (optional) - Fresh parsley for garnish Gathering the right ingredients makes this dish shine. You need fresh Brussels sprouts for the best flavor. Trim them well and cut each one in half. This helps them cook evenly. You will also need olive oil to help the veggies roast without sticking. Maple syrup adds a sweet touch. The Dijon mustard gives a nice tang to balance the sweetness. Don't forget the garlic powder! It adds depth and richness. Salt and pepper are key for flavor. If you like a crunch, add pecans to the mix. They toast nicely in the oven. Finally, fresh parsley makes a lovely garnish. It adds a pop of color and freshness to your plate. Make sure to have all your ingredients ready before you start. This will make the cooking process smooth and fun! - First, take 1 pound of Brussels sprouts. - Trim the ends and cut each sprout in half. - This helps them cook evenly. - Next, measure out the oil and seasonings: - 3 tablespoons of olive oil - 2 tablespoons of pure maple syrup - 1 tablespoon of Dijon mustard - 1 teaspoon of garlic powder - Salt and pepper to taste - In a large mixing bowl, add the olive oil. - Next, pour in the maple syrup. - Add the Dijon mustard and garlic powder. - Sprinkle in salt and pepper. - Whisk these together until smooth and well mixed. - Toss the halved Brussels sprouts in the maple Dijon mixture. - Make sure every sprout gets a nice coating. - Spread the coated sprouts on a baking sheet lined with parchment paper. - Roast in a preheated oven at 400°F (200°C) for 20-25 minutes. - Stir them halfway through for even cooking. - When they look golden brown and tender, they are done. - If using pecans, add them in the last 5 minutes to toast. - Once out of the oven, let them cool a bit. - Transfer to a serving dish and garnish with fresh parsley. To get the best roasted Brussels sprouts, size matters. Cut larger sprouts in half or quarters. Keep smaller ones whole. This way, they cook evenly. To achieve that golden brown color, roast them at 400°F (200°C). Stir them halfway through cooking. This helps all sides get that nice, crispy finish. You can adjust the sweetness by adding more maple syrup. If you want more tang, add extra Dijon mustard. For a twist, try adding a pinch of cayenne for some heat. Fresh herbs like thyme or rosemary also pair well. They add a nice aroma and depth to the flavor. These Brussels sprouts work great as a side dish. They pair nicely with roasted chicken or grilled fish. For a fun twist, toss them in a salad with feta cheese and cranberries. If you have leftovers, try mixing them into a stir-fry or a grain bowl. They add great flavor and texture! {{image_2}} If you want a nut-free dish, you can replace the pecans. Use seeds like sunflower or pumpkin seeds instead. You can also skip the nuts entirely. This way, you still get a crunchy texture. The sprouts will still taste great with the maple and Dijon mix. To make this dish vegan, focus on sweeteners. Use agave nectar instead of maple syrup. You can also use a plant-based binder. Silken tofu or mashed bananas can work well. These options keep the texture smooth and add sweetness. You can cook Brussels sprouts in different ways. Air frying gives them a crispy edge. Set your air fryer to 375°F (190°C) for about 15 minutes. Shake the basket halfway through for even cooking. Grilling adds a smoky flavor. Toss the sprouts in the maple Dijon mix and skewer them. Grill for about 10 minutes, turning often. This method makes them charred and delicious. To store your leftover Maple Dijon Roasted Brussels Sprouts, let them cool first. Place them in an airtight container. This keeps them fresh. They can last up to three days in the fridge. Make sure not to stack them too high. This helps prevent them from getting soggy. If you want to save some for later, freezing is a great option. First, cool the sprouts completely. Then, spread them on a baking sheet in a single layer. Freeze for about an hour. Once they are frozen, transfer them to a freezer-safe bag. Remove as much air as possible. They can stay good for about three months. Reheating is easy and can be done in a few ways. You can use the oven, microwave, or stovetop. To keep the texture nice, the oven works best. Preheat to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10-15 minutes. This will keep them crispy. If you use the microwave, place them in a dish with a lid. Heat in short bursts, checking often. This way, they won’t get too soft. To cut Brussels sprouts, start by trimming the stem end. Then, slice each sprout in half from top to bottom. This method ensures even cooking. Try to keep the halves similar in size. This helps them roast evenly and get that nice golden color. Yes, you can use frozen Brussels sprouts. They are handy and save time. However, fresh sprouts often taste better. Frozen sprouts may have a softer texture after cooking. If you use frozen, thaw them first. Make sure to pat them dry to avoid extra moisture. To achieve crispy Brussels sprouts, follow these tips: - Use enough olive oil. This helps them crisp up nicely. - Spread them out on the baking sheet. Avoid crowding the sprouts. - Roast them at a high temperature, like 400°F. - Stir them halfway through cooking for even browning. - If you want extra crunch, add the pecans in the last few minutes. They will toast perfectly! This article covered the key ingredients and steps to make delicious roasted Brussels sprouts. We explored tips for perfect roasting, flavor boosts, and variations for different diets. Remember, even small changes can make a big difference in taste. Experiment with your favorite flavors and cooking styles. Enjoy your tasty dish, whether fresh or creatively repurposed. With just a few guidelines, you can impress anyone at your table. Happy cooking!

Maple Dijon Roasted Brussels Sprouts

Discover a delicious twist on a classic veggie with these Maple Dijon Roasted Brussels Sprouts! This easy recipe combines the sweetness of maple syrup and the tanginess of Dijon mustard for a flavorful side dish. Perfectly roasted and garnished with pecans and parsley, this dish will wow your guests. Click to explore this scrumptious recipe and elevate your dinner table with vibrant flavors and healthy ingredients!
Print Recipe Pin Recipe

Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup chopped pecans (optional)

Fresh parsley for garnish

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Whisk until well blended.

      Add the halved Brussels sprouts to the bowl and toss them in the maple Dijon mixture until all the sprouts are well coated.

        Spread the Brussels sprouts out in a single layer on a baking sheet lined with parchment paper.

          Roast in the preheated oven for about 20-25 minutes, stirring halfway through, until they are golden brown and tender.

            If using, add the chopped pecans to the baking sheet during the last 5 minutes of roasting to toast them slightly.

              Remove from the oven and let cool for a couple of minutes before transferring to a serving dish.

                Garnish with fresh parsley for an added burst of color and flavor.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4