Why You’ll Love This Maple Dijon Roasted Brussels Sprouts
- The perfect texture contrast. Roasting at a high heat gives you those beautifully caramelized, almost burnt-looking edges that are packed with flavor, while the inside stays wonderfully tender. It’s a textural dream.
- A glaze that balances everything. The combination of maple syrup and Dijon mustard is a match made in heaven. You get a touch of sweetness that caramelizes, a sharp tang that cuts through the richness, and a savory depth that keeps it all grounded.
- It’s incredibly versatile. This isn’t just a one-trick pony for Thanksgiving. Serve it alongside roast chicken, pile it on a grain bowl with a fried egg, or even enjoy it as a standalone snack. It adapts to any meal.
- It’s genuinely easy. There’s no complicated technique here. It’s mostly hands-off time while the oven does all the work. It’s a reliable recipe that turns out perfectly every single time, which is honestly what we all need.
Ingredients & Tools
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon black pepper
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 large clove garlic, minced
- Optional for serving: 2 tablespoons toasted pecans or walnuts, chopped
Tools: A large rimmed baking sheet, parchment paper or a silicone baking mat (highly recommended for easy cleanup!), a large mixing bowl, a small bowl for the glaze, and a whisk.
The quality of your ingredients really shines here. Using pure maple syrup instead of pancake syrup makes a world of difference in flavor, and a good, grainy Dijon mustard adds a wonderful complexity. Don’t skip the vinegar—it’s the secret weapon that brightens everything up.
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 firm, bright green sprouts that feel heavy for their size. Smaller sprouts are often more tender and sweet, but larger ones work just fine when halved or quartered.
- The power of even sizing. When you’re trimming and halving the sprouts, try to get them all roughly the same size. This is the real key to ensuring they all cook at the same rate, so you don’t end up with some burnt and some undercooked.
- Why a rimmed baking sheet? A rimmed baking sheet (also called a half-sheet pan) is non-negotiable. It contains the sprouts and any oil, preventing messy spills in your oven. The high edges are your best friend.
- To parchment or not to parchment? I am firmly Team Parchment Paper. It prevents sticking without needing extra oil and makes cleanup an absolute breeze. A silicone baking mat works wonderfully too.
How to Make Maple Dijon Roasted Brussels Sprouts
Step 1: Preheat your oven to 425°F (220°C). This high heat is crucial for getting that beautiful caramelization and crispiness. While the oven heats up, line your rimmed baking sheet with parchment paper. This is also the perfect time to prep your sprouts.
Step 2: Prepare the Brussels sprouts. Trim off the dry, woody stem ends of each sprout. Then, slice them in half from top to bottom. If you have any very large sprouts, you can quarter them so everything is uniform. As you’re doing this, don’t worry if some of the outer leaves fall off—toss them right onto the baking sheet. Those loose leaves get incredibly crispy and are like little roasted chips, a true chef’s treat!
Step 3: Toss with oil, salt, and pepper. Place the halved sprouts in your large mixing bowl. Drizzle with the 2 tablespoons of olive oil and sprinkle with the salt and pepper. Use your hands or a spoon to toss everything together until every sprout is lightly and evenly coated. This initial coating with just oil and seasoning helps them start roasting properly before we add the sugary glaze.
Step 4: Arrange and roast (first round). Spread the oiled sprouts out in a single layer on your prepared baking sheet. It’s important they aren’t crowded or piled on top of each other, or they’ll steam instead of roast. Pop them into the preheated oven and roast for 15 minutes. You’ll start to smell that wonderful, nutty aroma.
Step 5: Whisk the maple Dijon glaze. While the sprouts are roasting, grab your small bowl. Whisk together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic until it’s smooth and well-combined. The vinegar might make it look a little separated at first, but just keep whisking—it will come together into a gorgeous, glossy glaze.
Step 6: Coat and finish roasting. After the first 15 minutes, carefully remove the baking sheet from the oven. The sprouts should have some browned edges. Pour the maple Dijon glaze over the hot sprouts. Use a spatula or tongs to toss them thoroughly, ensuring each piece is coated in that sticky, flavorful glaze. Spread them back into a single layer and return the pan to the oven for the final 10-15 minutes. The glaze will bubble and caramelize. They’re done when the sprouts are tender when pierced with a fork and the edges are dark and crispy.
Step 7: Serve immediately. Transfer the glazed sprouts to a serving dish. If you’re using them, scatter the toasted nuts over the top for a lovely crunch and nutty flavor that complements the sweetness perfectly. They are best enjoyed hot from the oven while the edges are at their crispiest.
Serving Suggestions
Complementary Dishes
- Roast Chicken or Turkey — This is the classic pairing for a reason. The savory, juicy meat alongside the sweet and tangy sprouts is a flawless combination, perfect for a Sunday dinner or holiday feast.
- Pan-Seared Salmon — The richness of the salmon stands up beautifully to the bold flavors of the glaze. It creates a well-rounded, healthy, and elegant meal that feels special but comes together quickly.
- Creamy Polenta or Mashed Potatoes — Spoon these sprouts and all their glorious glaze over a soft, creamy base. The way the glaze mingles with the polenta or potatoes is absolutely divine.
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 sweetness of the maple and complement the mustard’s tang.
- A Malty Amber Ale — The caramel and toasty notes in an amber ale mirror the roasted flavors of the sprouts, while the beer’s carbonation cleanses the palate between bites.
- Sparkling Apple Cider — A non-alcoholic option that’s just as celebratory. The effervescence and apple flavor are a fantastic match for the autumnal vibe of this dish.
Something Sweet
- Warm Apple Crisp — Stay within the cozy, fall flavor profile. A simple apple crisp with a scoop of vanilla ice cream continues the theme of warmth and spice perfectly.
- Dark Chocolate Pots de Crème — For a more sophisticated finish, the deep, bitter notes of dark chocolate provide a lovely contrast to the sweet and savory notes of the main course.
- Gingerbread Cake — The molasses and warm spices in gingerbread are a natural extension of the maple syrup in the glaze, making for a harmoniously spiced meal from start to finish.
Top Mistakes to Avoid
- Mistake: Crowding the pan. This is the number one reason sprouts turn out soggy. If they’re piled on top of each other, they steam instead of roast. You need space for hot air to circulate and create that coveted crispiness. Use two pans if necessary!
- Mistake: Adding the glaze too early. If you toss the sprouts in the maple syrup mixture before roasting, the sugar will burn in the high heat before the sprouts have a chance to cook through. The two-stage roasting process is key.
- Mistake: Not preheating the oven. A properly hot oven is non-negotiable for achieving caramelization. Putting the sprouts into a lukewarm oven will result in them boiling in their own juices. Patience here pays off.
- Mistake: Skipping the acid. That tablespoon of apple cider vinegar might seem small, but it’s vital. It balances the sweetness of the maple and adds a necessary bright note that keeps the dish from feeling too heavy.
Expert Tips
- Tip: Get creative with add-ins. Toss in some chopped bacon or pancetta with the sprouts during the initial roast for a smoky, salty twist. For a vegetarian boost, add a cup of chickpeas to the pan for the last 10 minutes of cooking.
- Tip: Grate the garlic for a more subtle flavor. If you’re not a fan of biting into larger pieces of roasted garlic, use a microplane to grate the clove directly into the glaze. It will distribute the flavor more evenly and mellow out significantly.
- Tip: Make it a meal. Turn this side into a main course by serving it over a bed of quinoa or farro and topping it with a soft-boiled or fried egg. The runny yolk creates a fantastic extra sauce.
- Tip: Revive leftovers perfectly. Leftovers are best reheated in the oven or an air fryer at 375°F for a few minutes to re-crisp them. The microwave will make them soft, though still tasty!
FAQs
Can I make these ahead of time?
You can do some prep ahead to save time! You can trim and halve the Brussels sprouts a day in advance; just store them in an airtight container in the fridge. You can also whisk the glaze together and keep it separate in the fridge. When you’re ready to cook, let the glaze come to room temperature, toss the sprouts with oil, and proceed with the recipe. I don’t recommend roasting them completely ahead, as they lose their crispiness upon refrigeration and reheating.
My glaze burned a little. What happened?
This usually means your oven was too hot, or your baking sheet was too close to the heating element. Oven temperatures can vary, so if you know yours runs hot, try reducing the temperature by 25°F for the second half of cooking when the glaze is on. Also, make sure you’re using a rack positioned in the center of the oven for the most even heat.
Can I use balsamic vinegar instead of apple cider vinegar?
Absolutely! Balsamic vinegar is a wonderful substitute. It will add a deeper, sweeter, and more complex flavor. A balsamic glaze drizzled over at the end would also be delicious. The goal is the acid component, so feel free to experiment with your favorite vinegar.
Are they supposed to be soft inside?
Yes! The ideal texture is crispy, caramelized on the outside, and tender (but not mushy) on the inside. You should be able to easily pierce them with a fork. If they’re still tough, they need more time in the oven. If they’re mushy, they may have been overcrowded or roasted at too low a temperature.
Can I use frozen Brussels sprouts?
You can, but the results will be different. Frozen sprouts contain more water, so they won’t get as crispy. There’s no need to thaw them; just toss them frozen with the oil and roast, extending the initial cooking time by 5-10 minutes before adding the glaze. They’ll be softer overall but still flavorful.
Maple Dijon Roasted Brussels Sprouts
Crispy, caramelized Maple Dijon Roasted Brussels Sprouts recipe! An easy, show-stopping side dish with sweet & tangy glaze. Perfect for weeknights or holidays. Ready in 35 mins!
Ingredients
Ingredients
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1.5 lbs Brussels sprouts (trimmed and halved)
-
2 tablespoons olive oil
-
1/2 teaspoon fine sea salt
-
1/4 teaspoon black pepper
-
3 tablespoons pure maple syrup
-
2 tablespoons Dijon mustard
-
1 tablespoon apple cider vinegar
-
1 large clove garlic (minced)
-
2 tablespoons pecans or walnuts (toasted, chopped, optional for serving)
Instructions
-
Preheat your oven to 425°F (220°C). This high heat is crucial for getting that beautiful caramelization and crispiness. While the oven heats up, line your rimmed baking sheet with parchment paper. This is also the perfect time to prep your sprouts.01
-
Prepare the Brussels sprouts. Trim off the dry, woody stem ends of each sprout. Then, slice them in half from top to bottom. If you have any very large sprouts, you can quarter them so everything is uniform. As you're doing this, don't worry if some of the outer leaves fall off—toss them right onto the baking sheet. Those loose leaves get incredibly crispy and are like little roasted chips, a true chef's treat!02
-
Toss with oil, salt, and pepper. Place the halved sprouts in your large mixing bowl. Drizzle with the 2 tablespoons of olive oil and sprinkle with the salt and pepper. Use your hands or a spoon to toss everything together until every sprout is lightly and evenly coated. This initial coating with just oil and seasoning helps them start roasting properly before we add the sugary glaze.03
-
Arrange and roast (first round). Spread the oiled sprouts out in a single layer on your prepared baking sheet. It's important they aren't crowded or piled on top of each other, or they'll steam instead of roast. Pop them into the preheated oven and roast for 15 minutes. You'll start to smell that wonderful, nutty aroma.04
-
Whisk the maple Dijon glaze. While the sprouts are roasting, grab your small bowl. Whisk together the maple syrup, Dijon mustard, apple cider vinegar, and minced garlic until it's smooth and well-combined. The vinegar might make it look a little separated at first, but just keep whisking—it will come together into a gorgeous, glossy glaze.05
-
Coat and finish roasting. After the first 15 minutes, carefully remove the baking sheet from the oven. The sprouts should have some browned edges. Pour the maple Dijon glaze over the hot sprouts. Use a spatula or tongs to toss them thoroughly, ensuring each piece is coated in that sticky, flavorful glaze. Spread them back into a single layer and return the pan to the oven for the final 10-15 minutes. The glaze will bubble and caramelize. They're done when the sprouts are tender when pierced with a fork and the edges are dark and crispy.06
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Serve immediately. Transfer the glazed sprouts to a serving dish. If you're using them, scatter the toasted nuts over the top for a lovely crunch and nutty flavor that complements the sweetness perfectly. They are best enjoyed hot from the oven while the edges are at their crispiest.07
