Save to Pinterest Maple Dijon Glazed Brussels Sprouts bring together caramelized edges and a sweet-tangy finish to turn a simple vegetable into the star of any meal. I reach for this recipe when I want something easy but still crave-worthy enough for holidays or weeknight dinners alike. Roasting does magical things to Brussels sprouts and the quick maple Dijon glaze adds just the right punch.
The first time I made these I was amazed how my family went back for seconds when Brussels sprouts were usually left untouched. This dish now shows up at nearly every winter celebration in our house.
Ingredients
- Brussels sprouts: About one pound Trimmed and halved Look for bright green sprouts that feel firm and heavy for their size
- Olive oil: Two tablespoons Enhances browning and brings out sweetness Choose extra virgin for best flavor
- Kosher salt: Half a teaspoon Brings out natural flavors Use flaky sea salt if desired
- Black pepper: Quarter teaspoon Freshly ground adds sharp depth Pick whole peppercorns to grind for freshest taste
- Pure maple syrup: Two tablespoons For sweetness and caramelization Real maple matters here Avoid pancake syrup blends
- Dijon mustard: One tablespoon Gives tang and complexity Go for a creamy well balanced Dijon
- Apple cider vinegar: One teaspoon Brightens and balances the glaze Unfiltered vinegar offers deeper flavor
- Garlic clove: Minced Adds aromatic warmth Freshly minced garlic melds best in the glaze
Instructions
- Preheat the Oven:
- Set your oven to four hundred twenty five degrees Fahrenheit or two hundred twenty degrees Celsius Line a baking sheet with parchment paper for easy cleanup and even roasting
- Prepare the Brussels Sprouts:
- Trim the stems off the sprouts and remove any bruised outer leaves Slice each sprout in half lengthwise so they roast evenly
- Season and Toss:
- Place the halved Brussels sprouts into a large bowl Drizzle with olive oil Sprinkle the salt and black pepper Toss thoroughly until each piece is coated this step ensures an even crispy roast
- Arrange on Baking Sheet:
- Spread sprouts cut side down in a single layer on your prepared baking sheet Crowding leads to steaming not crisping so give them space
- Roast to Perfection:
- Place the tray in the oven Roast for twenty to twenty five minutes Stir once halfway through to flip and expose all sides to the heat Watch for golden caramelized surfaces and crisp edges
- Mix the Maple Dijon Glaze:
- While sprouts cook whisk together maple syrup Dijon mustard apple cider vinegar and minced garlic in a small bowl The mixture should become smooth and slightly thick
- Glaze and Toss:
- Remove roasted Brussels sprouts to a large bowl Pour the maple Dijon glaze over while sprouts are hot Toss until every piece is shiny and coated well
- Serve Hot with Extra Pepper:
- Transfer to a platter Serve immediately while the outsides are crisp and inside is tender Sprinkle extra black pepper for a subtle kick
Save to Pinterest My absolute favorite part of this recipe is how the maple glaze caramelizes over the crispy leaves It reminds me of nights spent around the table with loved ones as the kitchen fills with the smell of roasting garlic and sweet syrup
How to Store Leftovers
Store cooled Brussels sprouts in an airtight container in the fridge for up to three days To reheat spread on a baking sheet and warm in a hot oven or air fryer for best texture The glaze will soak into the sprouts a bit over time making them even more flavorful
Smart Ingredient Swaps
Out of maple syrup Try honey for a similar sweetness or agave for a vegan option You can use whole grain mustard for a bit more texture White balsamic vinegar or rice vinegar can sub for apple cider in a pinch
Serving Suggestions
This dish shines next to roasted or grilled meats and makes a festive addition to holiday tables Toss leftovers with cooked quinoa or wild rice for a hearty salad I have even tucked the sprouts into grain bowls or fall wraps
A Little Backstory
Brussels sprouts were once the vegetable I had to bribe my family to eat The trick that transformed everything was high heat roasting and that quick glaze Suddenly what was once pushed to the side of the plate became the highlight of our dinner traditions
Seasonal Adaptations
Toss in dried cranberries or pomegranate seeds for a holiday pop Top with toasted walnuts or pecans for a nutty crunch Swap in butternut squash or carrots using the same glaze for a fall vegetable medley
Success Stories
The first Thanksgiving after discovering this recipe several relatives admitted they came back for seconds and thirds It is the rare side that encourages kids and adults to eat more greens and I always get asked for the recipe I have even frozen a batch for a future potluck and it reheated beautifully
Save to Pinterest These Brussels sprouts will not just win over your guests—they may just become your new favorite side too Enjoy every bite!