Crispy Maple Dijon Brussels Sprouts

🕒 Prep: 10 min
🔥 Cook: 30 min
🍽 Serves: 4
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If you’ve ever wondered how to turn Brussels sprouts into a crave-worthy side dish, this Crispy Maple Dijon Brussels Sprouts recipe is your answer. With a perfect blend of sweet, savory, and nutty flavors, it’s an easy dish that elevates any meal, especially during the fall and winter months.

Ingredients for Crispy Maple Dijon Brussels Sprouts

Brussels sprouts are the star of the show, offering a mild, nutty taste when roasted. Olive oil helps them crisp up and adds a subtle richness. Maple syrup introduces a natural sweetness that balances the dish, while dijon mustard brings a tangy, slightly spicy kick. A sprinkle of salt and black pepper enhances all the flavors. Finally, chopped pecans add texture and a nutty undertone that complements the Brussels sprouts beautifully.

Tips & Tricks

  • If your Brussels sprouts vary in size, try to cut larger ones into quarters to ensure even cooking.
  • For extra crispiness, make sure the Brussels sprouts are dry before tossing them in the sauce.
  • Don’t overcrowd the baking sheet. If needed, use two sheets to ensure they roast properly.

Serving Suggestions

These crispy Brussels sprouts pair perfectly with roasted chicken or grilled salmon. They also make a delightful addition to a holiday spread. For a vegetarian meal, serve them alongside quinoa or a hearty grain salad.

Frequently Asked Questions

Can I use honey instead of maple syrup?
Yes, honey can be a great substitute for maple syrup, though it will offer a slightly different flavor profile.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain crispiness.
Can I make this dish nut-free?
Absolutely! Simply omit the pecans or substitute with sunflower seeds for a nut-free version.

Crispy Maple Dijon Brussels Sprouts Recipe Walkthrough

First, preheat your oven to 425°F (220°C). This high temperature is key to achieving that coveted crispy texture. Line a baking sheet with parchment paper to prevent sticking.

Next, grab a pound of Brussels sprouts. Trim the ends and slice each one in half. This allows them to cook evenly and ensures more surface area gets crispy. Set them aside for a moment.

In a large bowl, whisk together 2 tablespoons of olive oil, 2 tablespoons of maple syrup, and 1 tablespoon of dijon mustard. Add 1/2 teaspoon of salt and 1/4 teaspoon of black pepper to the mix. This creates a delicious coating that will caramelize beautifully in the oven.

Toss the halved Brussels sprouts into the bowl and mix until they’re well coated. Ensure every piece is covered as this ensures even roasting and flavor distribution.

Spread the Brussels sprouts out on the prepared baking sheet in a single layer. This helps them roast rather than steam, which is crucial for crispiness.

Roast them in the oven for about 20-25 minutes. Halfway through, give them a good stir to ensure even cooking. In the last 5 minutes of roasting, sprinkle 1/4 cup of chopped pecans over the sprouts. This gives them just enough time to toast and enhance their flavor.

Once they’re golden brown and crispy, remove them from the oven and serve warm. Enjoy the blend of textures and flavors that make this dish a standout.

Why You'll Love This Recipe

  • Quick and easy to prepare — perfect for busy weeknights.
  • Combines sweet maple syrup with tangy dijon mustard for a flavor explosion.
  • Roasting brings out a delightful crispiness in the Brussels sprouts.
  • Chopped pecans add a satisfying crunch and depth of flavor.

Ingredients

1 lb Brussels sprouts
2 tbsp olive oil
2 tbsp maple syrup
1 tbsp dijon mustard
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped pecans

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Trim the ends of the Brussels sprouts and slice them in half.
3. In a large bowl, whisk together olive oil, maple syrup, dijon mustard, salt, and black pepper.
4. Add the Brussels sprouts to the bowl and toss to coat evenly.
5. Spread the coated Brussels sprouts on the prepared baking sheet in a single layer.
6. Roast in the oven for 20-25 minutes, stirring halfway through, until golden brown and crispy.
7. In the last 5 minutes of roasting, sprinkle the chopped pecans over the Brussels sprouts and continue roasting.
8. Remove from oven and serve warm.

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