Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tsp apple cider vinegar
½ tsp garlic powder
¼ cup chopped pecans (optional)
¼ cup dried cranberries (optional)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and garlic powder.
Remove the Brussels sprouts from the oven and drizzle the maple Dijon glaze over them, tossing to coat.
Sprinkle with chopped pecans and dried cranberries, if using, and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 180 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for perfect Maple Dijon Brussels Sprouts every time.
- Prep the Sprouts: Wash and dry the Brussels sprouts thoroughly. Trim the tough stem ends and slice each sprout in half from top to bottom. For larger sprouts, consider quartering them for even cooking.
- Season & Roast: In your large mixing bowl, combine the halved sprouts, olive oil, salt, and pepper. Toss vigorously for at least 30 seconds to ensure every surface is coated. Arrange them cut-side down on your parchment-lined sheet. This creates the ideal surface for caramelization.
- First Roast: Place the baking sheet in the preheated 400°F oven. Roast undisturbed for 15 minutes. This allows the cut sides to develop a deep, crispy sear.
- Flip & Continue: After 15 minutes, remove the sheet and use a spatula to flip each sprout over. Return to the oven for the final 5-10 minutes until tender and browned all over.
- Glaze & Garnish: While the sprouts roast, whisk the glaze ingredients until smooth. Once the sprouts are out of the oven, immediately drizzle the glaze over them and toss to coat. The residual heat will help the glaze cling. Finally, sprinkle with pecans and cranberries for the perfect sweet, crunchy finish.
Serving Suggestions
These versatile sprouts pair beautifully with a variety of mains. For a classic holiday meal, serve alongside roasted turkey or baked ham. For a hearty vegetarian dinner, pair them with a wild rice pilaf and baked tofu or a lentil loaf. They also make an excellent elevated side for weeknight dinners with simple grilled chicken or pan-seared salmon.
How-to Summary
Trim and halve Brussels sprouts, toss with oil, salt, and pepper, and roast cut-side down at 400°F for 15 minutes. Flip and roast 5-10 minutes more. Toss the hot sprouts with a whisked glaze of maple syrup, Dijon mustard, vinegar, and garlic powder. Garnish with pecans and cranberries before serving.
Frequently Asked Questions
Can I make this recipe ahead of time?
You can prep the sprouts and make the glaze a day ahead, storing them separately in the fridge. Roast the sprouts and combine with the glaze just before serving for the best texture.
My sprouts are always soggy. What am I doing wrong?
Sogginess is usually caused by overcrowding the pan. Ensure the sprouts are in a single layer with space between them. Also, make sure they are completely dry before tossing with oil.
Can I use balsamic vinegar instead of apple cider vinegar?
Yes, balsamic vinegar is an excellent substitute and will add a deeper, sweeter note to the glaze.
How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an air fryer or a 375°F oven for 5-10 minutes to restore crispiness. Microwaving will make them soft.
Are the pecans and cranberries necessary?
They are optional but highly recommended. The pecans add a crucial crunchy texture, and the cranberries provide a sweet-tart pop that balances the savory, mustardy glaze perfectly.
Common Mistakes to Avoid
- Not Drying the Sprouts: Excess water will steam the sprouts instead of roasting them. Pat them completely dry after washing.
- Overcrowding the Pan: Crowding creates steam, leading to mushy sprouts. Use two baking sheets if necessary.
- Skipping the Cut-Side Down Start: This initial contact with the hot pan is key for achieving caramelization and crisp edges.
- Adding the Glaze Too Early: Adding the sugary glaze before roasting will cause it to burn. Always add it after the sprouts are fully roasted.
Conclusion
This Maple Dijon Roasted Brussels Sprouts recipe is a game-changer, transforming a simple vegetable into a spectacular side dish. The combination of crispy roasted edges, a sweet and tangy glaze, and festive garnishes creates a flavor profile that will please even the most skeptical sprout eaters. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and achieve a perfect result. This dish is sure to become a requested favorite for both holiday feasts and everyday dinners.
