Roasted Maple Mustard Brussels Sprouts are a delightful twist on a classic vegetable. Combining the natural sweetness of maple syrup with the sharpness of Dijon mustard, this dish makes Brussels sprouts the star of your meal. Perfect for fall gatherings or as a staple side dish, they bring an irresistible flavor to your table.
Brussels sprouts are the star of this dish, providing a hearty texture and slightly nutty flavor. When roasted, they become irresistibly crispy and caramelized. Olive oil helps them roast to perfection, adding a subtle richness. Maple syrup introduces a natural sweetness that balances the dish's flavors. Dijon mustard adds a spicy tang, making the sprouts pop. Salt and black pepper enhance the natural flavors without overpowering them. Pecans are toasted to bring out their full flavor, adding a crunchy contrast. Finally, balsamic vinegar gives a tart finish, rounding out the dish beautifully.
These Brussels sprouts pair wonderfully with roasted meats such as chicken or pork. Try serving them alongside a creamy mashed potato for a comforting meal. For a vegetarian feast, pair them with a hearty grain salad or a creamy polenta.
First, get your oven preheated to 400°F (200°C). While that's warming up, take a moment to trim and halve your Brussels sprouts. This helps them cook evenly and allows the flavors to soak in beautifully.
In a large bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and pepper. This mixture will coat your sprouts, ensuring every bite is packed with flavor. Add the halved Brussels sprouts to the bowl, tossing them around until they're well-coated.
Spread the coated Brussels sprouts in a single layer on a baking sheet. This is crucial for even roasting—no one wants soggy sprouts. Pop them in the oven and let them roast for about 20-25 minutes. Make sure to stir them halfway through to get that perfect golden color on all sides.
While the sprouts are roasting, take a small skillet and heat it over medium. Add your pecans, stirring frequently for 3-5 minutes until they're toasted and fragrant. This step enhances their nuttiness, making them a perfect topper.
Once your Brussels sprouts are roasted to crispy perfection, take them out of the oven. Drizzle with balsamic vinegar for a tangy zing and sprinkle with the toasted pecans. Serve them warm, and watch them disappear off the plate!
Share