Why You’ll Love This Maple Dijon Roasted Brussels Sprouts

• The Flavor Transformation. Roasting is the secret weapon here, turning any potential bitterness into a deep, caramelized sweetness that pairs perfectly with our tangy-sweet glaze. You’ll be amazed at how different they taste from their boiled counterparts.
• It’s Seriously Simple. Honestly, the hardest part is trimming the sprouts. The glaze is a quick whisk-and-pour situation, and the oven does most of the heavy lifting. You get a hugely impressive side dish with minimal active effort.
• The Textural Dream. We’re aiming for—and achieving—the perfect contrast. The outer leaves become shatteringly crisp, almost like little chips, while the insides stay tender and almost creamy. It’s a texture party in every bite.
• It’s Incredibly Versatile. This isn’t a one-trick pony. These sprouts are fantastic alongside a roast chicken, a holiday turkey, a juicy steak, or even tossed into a grain bowl the next day. They play well with so many different meals.

Ingredients & Tools

• 680 g Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 small clove garlic, minced
• Optional for serving: 2 tablespoons toasted pecans or walnuts, chopped

Tools: A large rimmed baking sheet, parchment paper (highly recommended for easy cleanup!), a large mixing bowl, a small whisk or fork.

The quality of your ingredients really shines in a simple recipe like this. Using pure maple syrup instead of pancake syrup makes a world of difference in flavor depth, and a good, sharp Dijon mustard provides the necessary tang to balance the sweetness. Don’t skip the vinegar—it adds a bright little kick that keeps the glaze from being too one-dimensional.

Serves: 4 | Prep Time: 10 minutes | Cook Time: 25-30 minutes | Total Time: 35-40 minutes

Before You Start: Tips & Ingredient Notes

• Choosing Your Sprouts. Look for sprouts that are firm, bright green, and compact. Smaller sprouts tend to be sweeter and more tender. If you can only find large ones, just quarter them instead of halving to ensure they cook through evenly.
• The Trimming Trick. Slice off the dry, woody stem end. Then, if the outer leaves look yellowed or loose, just peel them away—they’ll burn in the oven. Don’t be surprised if a few more outer leaves fall off when you halve them; toss those onto the pan too! They’ll become the best, crispiest bits.
• Why a Rimmed Baking Sheet? A rimmed sheet (a half-sheet pan is perfect) is essential. It contains the oil and any bubbling glaze, preventing a smoky oven and a messy cleanup. The high heat and ample surface area are key for getting that beautiful caramelization instead of steaming.
• Maple Syrup Matters. I’ll say it again: pure maple syrup is the way to go. The flavor is complex and rich, not just cloyingly sweet. The glaze will have a much better consistency and a more sophisticated taste profile.

How to Make Maple Dijon Roasted Brussels Sprouts

Serving Suggestions

Complementary Dishes

• Herb-Roasted Chicken — The classic, comforting flavors of rosemary and thyme are a perfect match for the sweet and tangy sprouts. The juicy chicken and crispy veggies make for a complete, satisfying plate.
• Pan-Seared Pork Chops — Pork and applesauce is a classic, and these sprouts have a similar sweet-and-savory vibe that pairs wonderfully with the rich, juicy pork. It’s a restaurant-quality meal at home.
• Creamy Polenta or Mashed Potatoes — The soft, creamy base is a dreamy contrast to the crispy sprouts. You can spoon the sprouts and any extra glaze right on top—it’s heaven.

Drinks

• A Crisp Chardonnay — Look for an unoaked or lightly oaked Chardonnay. Its bright acidity and notes of apple and citrus will cut through the richness of the glaze and complement the savory notes beautifully.
• A Malty Amber Ale — The caramel and toasty notes in an amber ale mirror the caramelization on the sprouts, while the beer’s carbonation cleanses the palate between each flavorful bite.
• Sparkling Apple Cider — A non-alcoholic option that’s just as festive. The bubbles and apple flavor are a refreshing partner to the savory, sticky glaze.

Something Sweet

• Warm Apple Crumble — Staying with the cozy, autumnal theme, a simple apple crumble with a scoop of vanilla ice cream is the perfect follow-up. The warm spices like cinnamon and nutmeg feel like a natural progression.
• Dark Chocolate Pots de Crème — For a more elegant finish, the deep, bitter notes of dark chocolate provide a sophisticated contrast to the sweet and savory dinner you just enjoyed.
• Simple Ginger Cookies — The spicy snap of a ginger cookie is a lovely, light way to end the meal without being too heavy, and the ginger echoes the warmth of the roasted sprouts.

Top Mistakes to Avoid

• Mistake: Crowding the Pan. This is the number one reason sprouts turn out soggy. They need their personal space to roast properly. If your pan is small, roast in two batches or use two pans. It’s worth it for that crispiness.
• Mistake: Skipping the Pre-Roast Toss in Oil. Adding the glaze at the beginning will cause the sugar to burn before the sprouts are cooked through. The initial roast in just oil and seasoning ensures they cook and brown perfectly before the sticky glaze is introduced.
• Mistake: Using a Blunt Knife. Trimming Brussels sprouts with a dull knife is a hassle and can be dangerous. A sharp chef’s knife will slice through the stems cleanly and make the prep work quick and safe.
• Mistake: Not Tasting Before Serving. Roasting can concentrate flavors, and the salt level might need a final adjustment after cooking, especially once the sweet glaze is added. Always give it a taste and season with an extra pinch of salt or a crack of pepper if needed.

Expert Tips

• Tip: Get Creative with Add-Ins. Toss in some chopped bacon or pancetta with the sprouts at the beginning for a smoky, salty crunch. In the last 5 minutes of cooking, you could also add some dried cranberries for a burst of tart sweetness.
• Tip: Maximize the Crispy Leaves. When you trim and halve the sprouts, any loose leaves that fall off—don’t discard them! Scatter them on the pan. They’ll roast up into incredibly delicious, delicate, and crispy little chips.
• Tip: Make it a Main. Turn this side into a vegetarian main course by serving the roasted sprouts over a bed of quinoa or farro, adding a can of drained chickpeas to the pan for the last 10 minutes of roasting, and finishing with a dollop of creamy goat cheese or feta.
• Tip: The Reheat Trick. Leftovers are best revived in the oven or a toaster oven to maintain crispiness. A microwave will make them soft. Spread them on a baking sheet and heat at 190°C for 5-10 minutes until hot.

FAQs

Can I make these ahead of time?
You can do some of the prep ahead to save time! You can trim and halve the Brussels sprouts a day in advance; store them in an airtight container in the fridge. You can also whisk the glaze together and keep it separate in the fridge. I don’t recommend roasting them fully ahead of time, as they’ll lose their crispness. For the best texture, roast them just before serving. If you must, you can roast them about an hour ahead and keep them warm in a low oven, but they are truly at their peak right out of the oven.

My glaze burned a little. What happened?
This usually happens if the oven temperature is too high or if the glaze is added too early. Oven thermostats can be inaccurate, so an oven thermometer is a great tool. Also, make sure you’re using pure maple syrup, as imitations with corn syrup burn more easily. If you notice the edges getting too dark towards the end, you can tent the pan loosely with foil for the remaining cooking time. Every oven has its own personality!

Are Brussels sprouts good for you?
Brussels sprouts are a nutritional powerhouse! They’re packed with vitamins, especially Vitamin K and Vitamin C, and are a great source of fiber. Roasting them with a moderate amount of oil and a glaze made from natural ingredients is a fantastic way to enjoy their health benefits while making them incredibly delicious. It’s all about balance.

Can I use frozen Brussels sprouts?
You can, but the texture will be different. Frozen sprouts contain more water, so they won’t get as crispy and may be a bit softer. If you use frozen, there’s no need to thaw—just toss them straight from the freezer with the oil and roast, extending the initial cooking time by about 5-10 minutes before adding the glaze. Pat them as dry as possible with a towel after tossing with the glaze to help.

What can I use instead of Dijon mustard?
Dijon has a specific sharp, tangy flavor that’s key to the balance. In a pinch, you could use a whole-grain mustard for a different texture and a slightly milder flavor, or even a spicy brown mustard. I’d avoid yellow mustard, as its flavor profile is quite different and more acidic. The goal is a condiment that provides complexity and tang to play against the maple’s sweetness.