Maple Mustard Roasted Brussels Sprouts are the ultimate side dish — crispy on the edges, tender on the inside, and coated in a glossy, sweet-tangy glaze that turns this humble vegetable into something you’ll crave. Roasted until caramelized and golden, these Brussels sprouts strike the perfect balance between savory and sweet, making them a hit at weeknight dinners or on your holiday table.
I used to think Brussels sprouts were bland until I discovered how magical they become when roasted with maple syrup and Dijon mustard. The heat of the oven transforms them into little golden bites of flavor, while the glaze gives them a shine and tang that’s absolutely irresistible. Whether you’re serving roasted chicken, salmon, or a festive main course, these sprouts will steal the show.
Why You’ll Love This Recipe
- Crispy and caramelized: The high-heat roast gives perfect crunch and color.
- Sweet and savory balance: Maple syrup and mustard make an addictive combo.
- Healthy and simple: Just a few pantry ingredients and one pan.
- Make-ahead friendly: Great for meal prep or holiday dinners.
- Customizable: Add bacon, nuts, or cheese for your own twist.
Ingredients You’ll Need
- 1 ½ lbs (700 g) Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard (or grainy mustard for extra texture)
- 1 tsp apple cider vinegar (optional, for brightness)
- Salt and black pepper, to taste
- Optional add-ins: crispy bacon bits, chopped pecans, or shaved Parmesan
Step-by-Step Instructions
Step 1: Prep the Brussels Sprouts
Preheat your oven to 425°F (220°C). Trim the ends of the Brussels sprouts and cut them in half. If they’re large, cut them into quarters for even cooking. Pat dry with a paper towel — dry sprouts roast better and crisp up nicely.
Step 2: Make the Maple Mustard Glaze
In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar (if using), salt, and black pepper until well combined.
Step 3: Toss and Coat
Add the Brussels sprouts to the bowl and toss until they’re evenly coated in the glaze. Spread them out in a single layer on a parchment-lined baking sheet, cut side down for maximum caramelization.
Step 4: Roast to Perfection
Roast for 20–25 minutes, flipping halfway through, until the sprouts are golden brown, crisp on the edges, and fork-tender.
Step 5: Finish and Serve
Transfer to a serving dish and drizzle with any leftover glaze from the pan. Optional: top with crispy bacon, toasted pecans, or a sprinkle of shaved Parmesan for extra flavor. Serve warm and watch them disappear!
Chef’s Tips for Perfect Brussels Sprouts
- Don’t overcrowd the pan: Give them space so they roast, not steam.
- Cut side down: Helps create that beautiful caramelized surface.
- Use real maple syrup: Avoid artificial syrups — the flavor difference is huge.
- Try whole-grain mustard: Adds texture and extra tang.
- Add crunch: Toss in toasted nuts or seeds for contrast.
Variations & Substitutions
- With bacon: Add cooked, crumbled bacon after roasting for a smoky touch.
- Spicy version: Stir in ½ tsp chili flakes or a dash of hot honey.
- Balsamic glaze: Drizzle with balsamic reduction for a deeper sweetness.
- Nutty twist: Sprinkle with roasted pecans or walnuts before serving.
- Cheesy finish: Grate Parmesan or crumble feta on top for richness.
Serving Suggestions
These maple mustard roasted Brussels sprouts pair perfectly with just about anything:
- Main dishes: Roast chicken, turkey, salmon, or pork tenderloin.
- Holiday table: Serve alongside mashed potatoes, stuffing, and gravy.
- Healthy lunch: Mix with quinoa or farro for a hearty grain bowl.
- Snack idea: Serve warm with toothpicks for a fun party appetizer.
Common Mistakes to Avoid
- Skipping the preheat: The oven must be hot to caramelize properly.
- Too much oil: A little goes a long way — too much makes them soggy.
- Overcrowding the pan: Always spread them out for even browning.
- Using cold sprouts: Room temperature sprouts roast more evenly.
- Skipping the flip: Turning halfway ensures both sides get crispy.
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm in the oven at 375°F (190°C) for 10 minutes to restore crispness.
- Meal prep: Prep the glaze and sprouts separately, then roast before serving.
- Freezing: Not recommended — they lose their texture once thawed.
Nutrition Facts (per serving, approx.)
- Calories: 160
- Protein: 4g
- Fat: 8g
- Carbohydrates: 18g
- Fiber: 4g
- Sugar: 9g
- Vitamin C: 120% DV
Sweet, Tangy, and Totally Addictive
Maple Mustard Roasted Brussels Sprouts are proof that simple ingredients can create incredible flavor. The natural sweetness of maple syrup, the tang of Dijon, and the crispy caramelized edges make them impossible to resist. Even people who claim they “don’t like Brussels sprouts” end up going back for seconds.
Maple Mustard Roasted Brussels Sprouts
Equipment
- Large mixing bowl
- Whisk
- Baking sheet
- Parchment paper
- Spatula or tongs
Ingredients
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1 tbsp Dijon mustard or grainy mustard
- 1 tsp apple cider vinegar (optional)
- salt and black pepper, to taste
- optional: crispy bacon bits, chopped pecans, or shaved Parmesan
Instructions
- Preheat your oven to 425°F (220°C). Trim the ends and halve the Brussels sprouts. Pat dry with a paper towel for better roasting.
- In a large bowl, whisk olive oil, maple syrup, mustard, vinegar (if using), salt, and pepper until well combined.
- Add Brussels sprouts to the bowl and toss to coat. Spread in a single layer on parchment-lined baking sheet, cut side down.
- Roast for 20–25 minutes, flipping halfway, until golden, crisp-edged, and tender inside.
- Transfer to serving dish. Drizzle with leftover glaze if desired. Top with optional bacon, pecans, or Parmesan. Serve warm.
