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Maple Roasted Brussels Sprouts with Dijon

by 2 min read
Maple Roasted Brussels Sprouts with Dijon (AI-generated illustration)
Recipe

Maple Roasted Brussels Sprouts with Dijon

Brussels sprouts roast cut-side down for browned edges, then get a light maple-Dijon glaze near the end. Adding the glaze late helps the syrup avoid scorching.

15 minPrep
25 minCook
40 minTotal
4 servingsServes

Ingredients

  • 1 1/2 lb (680 g) Brussels sprouts, trimmed and halved
  • 2 tbsp olive oil
  • 1/2 tsp fine salt
  • 1/4 tsp ground black pepper
  • 1 tbsp pure maple syrup
  • 2 tsp Dijon mustard
  • 2 tsp apple cider vinegar
  • Optional: 2 tbsp chopped toasted pecans

Instructions

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment rated for that temperature, or use the bare pan.
  2. Pat the trimmed sprouts dry. Toss with olive oil, salt, and pepper. Arrange cut-side down in a single layer with space between pieces; use two pans if needed.
  3. Roast for 18–22 minutes, until the cut sides brown and the centers are nearly tender. Check loose leaves early and remove any that are deeply browned.
  4. In a small bowl, whisk maple syrup, Dijon, and vinegar.
  5. Drizzle the glaze over the sprouts and toss carefully on the pan. Roast for 3–5 minutes more, watching closely, until tender and lightly glazed.
  6. Taste and adjust seasoning. Transfer to a serving dish and add pecans if using. Serve warm.

Brussels sprouts roast cut-side down for browned edges, then get a light maple-Dijon glaze near the end. Adding the glaze late helps the syrup avoid scorching.

Dry sprouts brown better

Water on the leaves turns to steam in the oven. After washing, dry the sprouts well before adding oil. Trim only the tough end of the stem so the halves stay together. Cut unusually large sprouts into quarters to keep their cooking time closer to the smaller ones.

Give the cut sides contact with the pan

Place the flat sides down instead of piling everything into the center. Leave enough room for heat to circulate. A crowded pan can still cook the sprouts, but you are less likely to get browned edges. Rotate the pan if your oven heats unevenly.

Glaze toward the end

Maple syrup can burn at high heat before the sprouts become tender. First roast with oil and seasoning, then add the small amount of maple-Dijon mixture for the last few minutes. Watch the pan during this stage rather than waiting for a fixed time.

Can I use frozen Brussels sprouts?

Fresh sprouts are the best fit for these cut-side-down instructions. Frozen sprouts release more water and usually need a different roasting approach; they are not a direct swap if you want the same browned surface.

Serve and store

Pair with a main course or add to a grain bowl. Pecans add crunch but can be left out for a nut-free version; check other ingredients for your dietary needs. Refrigerate leftovers promptly and use within 3 days. Reheat in the oven to restore some edge texture, checking the sugary glaze so it does not burn.

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Recipe image: AI-generated illustration, not a photograph of a tested preparation.

Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates. The featured image is an AI-generated illustration, not a photograph of a tested preparation.

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