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Maple Dijon Roasted Brussel Sprouts

Writer's picture: The Divine ChefThe Divine Chef

Maple Dijon Roasted Brussel Sprouts

These Maple Dijon Roasted Brussels Sprouts are the perfect balance of sweet and tangy, with crispy caramelized edges that make them irresistible. The natural bitterness of Brussels sprouts is mellowed by the rich maple syrup, while Dijon mustard adds a zesty kick, creating a flavor-packed side dish. Roasted until golden brown, they’re a delicious and nutrient-dense addition to any meal, packed with fiber, antioxidants, and vitamins C and K.





Ingredients

1 lb Brussels Sprouts, trimmed and halved

2 Tablespoons Olive Oil

1/4 cup Dijon Mustard

1/4 cup Maple Syrup

2 Tablespoons Balsamic Vinegar (optional)

2 Cloves Garlic, minced

1/2 tsp Smoked Paprika

Salt and Black Pepper, to taste

1/4 cup Chopped Pecans or Walnuts (optional, for added crunch)

1/4 cup Dried Cranberries or Grapes (optional, for a sweet touch)


Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.


Place the halved Brussels sprouts in a large mixing bowl.


In a small bowl, whisk together olive oil, Dijon mustard, maple syrup, balsamic vinegar, garlic, smoked paprika (if using), salt, and black pepper.


Pour the glaze over the Brussels sprouts and toss until they are evenly coated.


Spread the Brussels sprouts in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until they are golden brown and slightly crispy on the edges.


Optional Add-Ins:

During the last 5 minutes of roasting, sprinkle the grapes (if using instead of the dried cranberries), pecans or walnuts onto the baking sheet to toast them lightly.


Remove from the oven and toss with dried cranberries, if desired. Serve warm and enjoy!

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