Maple Mustard Roasted Brussels Sprouts
These crazy flavorful maple mustard roasted brussels sprouts are perfect for a regular dinner, thanksgiving or christmas! With pure maple syrup, dijon mustard and crunchy walnuts, these sprouts are roasted to caramelized, crispy perfection. Vegan, dairy free & gluten free.
Brussels sprout season is upon us! And these green baby cabbages are ready to make lots of appearances on your table over the next several months.
So. Allow me to introduce you to today’s maple mustard roasted brussels sprouts. AKA the brussels sprout recipe that you’re going to want to make allll season long.
Now, I am that person who will eat brussels sprouts just about any which way. Roasted, sautéed, caramelized, sliced up raw.
But! I realize that not everyone loves these little green sprouts quite as much as I do. Which is where today’s recipe comes into play.
Between a crazy flavorful maple mustard sauce and the crispy, caramelized texture from roasting in the oven, I have a feeling that this dish could possibly convert even those of you who are self proclaimed brussels sprout haters.
It’s a touch sweet, plenty savory and has allll the things going for it when it comes to texture – crunchy, crispy, tender.
Not to mention that it’s super quick and easy to pull together. Making it a perfect side dish for a regular weeknight dinner OR for a big thanksgiving feast. <— Yup, I went there. Turkey day here we come.
Tips & Tricks For These Maple Mustard Brussels Sprouts
- Use your judgment when cutting the brussels sprouts – you want them all to be about the same size so that they roast evenly in the oven. Typically I find I need to halve or quarter, but lately I’ve had bunches with massive sprouts (which I end up cutting into sixths). Or, if you have teeny tiny sprouts, you can just trim the end off and leave whole. Again, use your judgment!
- I would highly encourage you to keep any of the little leaves that fall off the sprouts when cutting – i.e. add them to the baking sheet. They get so awesomely charred and crispy after roasting – SO GOOD!
- For those of you who do not follow a vegan diet, you can absolutely use honey in place of the maple syrup for some honey mustard flavor action. Also a delicious combo!
- Feel free to substitute in raw pecans for the walnuts depending on what you have on hand. You can’t go wrong either way.
How To Store
While I adore these brussels sprouts fresh out of the oven (those crispy leaves!), they do make for an excellent make ahead / meal prep dish.
Let the sprouts cool completely then store in an airtight container in the refrigerator for up to 4 days.
Additional Brussels Sprout Recipes You Might Enjoy!
- Honey Roasted Brussels Sprouts with Peanuts
- Fall Harvest Kale Salad
- Brussels Sprout Fried Brown Rice
- Cranberry Quinoa Salad with Brussels Sprouts
- Roasted Winter Vegetable Tacos
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 ½ pounds brussels sprouts, trimmed and halved (quartered if large)
- 3 tablespoons olive oil
- 3 tablespoons pure maple syrup
- 3 tablespoons dijon mustard
- ½ teaspoon fine sea salt
- ¼ teaspoon pepper
- ¼ cup raw walnuts, chopped
- Preheat the oven to 400ºF.
- Add the brussels sprouts to a large rimmed baking sheet.
- In a small bowl, whisk together the oil, maple syrup, mustard, salt and pepper until well combined. Measure out 2 tablespoons of the mixture and set aside for later. Pour the remaining mixture over the veggies, then toss to combine and spread in an even layer.
- Bake for about 17 to 22 minutes, stirring once halfway through, until tender and starting to brown.
- Remove from the oven, then drizzle with the reserved 2 tablespoons sauce and toss to combine. Sprinkle with the chopped walnuts, then serve!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 246 Total Fat: 16g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 14g Cholesterol: 0mg Sodium: 606mg Carbohydrates: 24g Fiber: 5g Sugar: 12g Protein: 6g