Description
Delicious roasted Brussels sprouts with maple syrup and Dijon mustard, perfect as a side dish.
Ingredients
Scale
- 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