When you’re looking for a tasty side dish, Maple Mustard Brussels Sprouts can really save the day. These little green gems turn out so delicious and pack a punch with their sweet and tangy flavors. Plus, they’ll brighten up any plate!
This recipe solves bland flavor, soggy texture, and uneven browning by roasting Brussels sprouts with maple and mustard for a quick, hands-off weeknight dish.
I remember the first time I tried making Brussels sprouts. I was scared they’d turn out soggy and terrible, like some meals I’ve had in the past. But this recipe really helps you avoid that by keeping the sprouts nicely spaced on the pan.
This dish is super quick, too. In just 40 minutes, you can have a lovely side that not only looks good but also tastes amazing. Perfect for busy weeknights or when you’ve got friends over!
If you’re a fan of bright flavors, you might enjoy these as a delightful pairing with your main course. If you want to try something different, check out my Orzo and Roast Pepper Salad for another colorful side idea!
Why You Will Love This Recipe
- Sweet and Tangy Flavor: The blend of maple and Dijon mustard gives these Brussels sprouts a delightful sweet and tangy taste that’s hard to resist.
- Crunchy Texture: Roasting brings out a beautiful crunch, so you can enjoy a satisfying bite with every forkful, leaving you hooked from the first taste.
- Quick Preparation: With just 40 minutes from start to finish, this dish is an ideal side for busy weeknights or last-minute gatherings.
- Convenient Storage: Leftovers can easily be stored in the fridge for up to three days, making it a great option for meal prep or quick lunches.
Maple Mustard Roasted Brussels Sprouts
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
Delicious roasted Brussels sprouts with maple syrup and Dijon mustard, perfect as a side dish.
Ingredients
- 2 pounds (900 grams) brussels sprouts, halved or quartered and stems removed
- 2 tablespoons (30 milliliters) Specially Selected 100% Pure Maple Syrup
- 1 tablespoon (15 milliliters) Burman’s Dijon Mustard
- kosher salt and pepper to taste
- 1/4 cup (30 grams) chopped Southern Grove Pistachios
- 2 tablespoons (30 grams) pomegranate arils
Instructions
- Prep the Brussels Sprouts: Start by halving the Brussels sprouts and discarding any outer leaves that look wilty. Ensure they are fresh and vibrant. This step is key for even cooking and flavor absorption. Avoid cutting them too small; they need to hold up during roasting.
- Whisk the Sauce Together: In a bowl, whisk together the maple syrup, Dijon mustard, and a splash of olive oil until smooth. The sweet smell from the maple will fill your kitchen, making it hard to resist tasting. Make sure the sauce is well mixed to avoid any clumps.
- Toss the Sprouts: Gently toss the halved Brussels sprouts in the sauce until they are well coated. You should notice they glisten. Proper coating is essential for achieving that delicious flavor infusion. Use just enough sauce to cover the sprouts without them swimming in it.
- Spread on Baking Sheet: Spread the coated Brussels sprouts on a baking sheet in a single layer. They should feel snug but not crowded. This is crucial for achieving golden crispiness; if they are too close, they will steam instead of roast, so double up on baking sheets if needed.
- Roast Out the Flavors: Place the baking sheet in a preheated oven and roast the Brussels sprouts until they are tender and caramelized. You will know they are done when they smell amazing and have a gorgeous brown hue. Keep an eye on them; over-roasting can lead to a dry texture.
- Mix Once Last Time: Once out of the oven, give the Brussels sprouts a little toss in the pan to redistribute the sauce. The aroma will be irresistible, and the colors will be vibrant. This step ensures every sprout is coated in sauce. Allow them to cool a bit before enjoying.
Notes
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Expert Tips: Do not crowd the pan to ensure proper roasting; use two sheet pans if necessary.
- When cutting the Brussels sprouts, aim for similar sizes, around 1 to 1.5 inches, to promote even cooking.
- If the sauce does not adhere well, whisk the sauce thoroughly before tossing with the Brussels sprouts.
- For tender sprouts, consider increasing the roasting time by 5 to 10 minutes depending on desired doneness.
- When preparing in advance, roast the Brussels sprouts just before serving for the best results and texture.
- Reheat in a preheated oven at 350 degrees F for 10 to 15 minutes or until heated through.
- Serve alongside Thanksgiving turkey or pair with herb-roasted chicken. These Brussels sprouts also accompany a vegetarian main dish nicely for balance.
- Add a sprinkle of red pepper flakes for heat or incorporate roasted garlic for added flavor depth. Consider using walnuts instead of pistachios for a unique crunch.
- Choose fresh Brussels sprouts with bright green leaves and firm stems for the best texture. If using frozen sprouts, adjust the cooking time accordingly.
Nutrition
- Serving Size: 1 cup
Recipe Tips
- If you want your Brussels sprouts to stay crisp, avoid overcrowding the baking sheet; use two sheets if you need more space.
- When cutting the Brussels sprouts, aim for similar sizes, around 1 to 1.5 inches, to promote even cooking throughout.
- If the sauce doesn’t adhere well, give it a good whisk before mixing it with the Brussels sprouts to ensure proper coating.
- For those soft sprouts, consider increasing the roasting time by 5 to 10 minutes for the desired texture.
- When preparing in advance, roast the Brussels sprouts just before serving for the best results and texture.
Serving Suggestions
Serve maple mustard Brussels sprouts alongside Thanksgiving turkey or rich herb-roasted chicken. They accompany a vegetarian main dish for added variety.
These Brussels sprouts can enhance a holiday spread or pair nicely with various roasted meats. They also complement grain bowls or hearty salads for additional texture and flavor.
Consider drizzling balsamic glaze over the Brussels sprouts for extra tang. A sprinkle of toasted nuts can add a satisfying crunch at the end.
Recipe variations
- You can use cauliflower instead of brussels sprouts for a different texture and taste while maintaining a similar cooking method.
- Add a teaspoon of smoked paprika for a smoky flavor that pairs nicely with the maple and mustard.
- Either use toasted almonds or pecans for a crunchy topping, both offering a unique twist to the dish.
- If serving a larger party, scale up by using 3 pounds of brussels sprouts and adjust the maple syrup and mustard accordingly to 3 tablespoons each.
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How to Store?
To keep your maple mustard brussels sprouts fresh, follow these storage tips:
Refrigeration: Store the sprouts in an airtight container in the refrigerator for up to 3 days. Keep them fully sealed.
Freezing: Place the sprouts in a freezer bag, removing excess air. Freeze for up to 3 months. Thaw in the refrigerator.
Reheating: Reheat leftovers in the oven or microwave until heated through. Ensure they do not become soggy during reheating.
Other Recipes You’ll Love
- Mixed Berry Caprese Orzo Salad
- Orzo Salad
- Orzo and Roast Pepper Salad
- Grilled Summer Vegetable Orzo Salad with Peaches
If you enjoyed this Maple Mustard Brussels Sprouts or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
