Maple Dijon Roasted Brussels Sprouts

$- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon salt - ½ teaspoon black pepper - 1 tablespoon balsamic vinegar (optional for a tangy twist) - 2 tablespoons chopped pecans - Fresh parsley When you gather your ingredients, focus on quality. Fresh Brussels sprouts are key. Look for firm ones with bright green leaves. The olive oil adds rich flavor. Pure maple syrup gives a sweet touch. Dijon mustard adds a nice kick. For seasonings, garlic powder gives depth. Salt and black pepper enhance all the tastes. If you want a tangy hint, balsamic vinegar is a great choice. When you finish cooking, sprinkle chopped pecans on top. They add crunch and richness. Fresh parsley brightens the dish and adds color. These simple ingredients create a flavorful delight that is sure to impress. {{ingredient_image_1}} - Preheat your oven to 400°F (200°C). - Trim and halve 1 pound of Brussels sprouts. - In a bowl, mix 3 tablespoons of olive oil, 2 tablespoons of pure maple syrup, 1 tablespoon of Dijon mustard, 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper. - Whisk until well combined. - Add the halved Brussels sprouts and toss them in the mixture until they’re fully coated. - Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper. - Roast in the preheated oven for 20-25 minutes. Stir halfway through to ensure they cook evenly. - While the Brussels sprouts roast, toast 2 tablespoons of chopped pecans in a skillet over medium heat for about 3-4 minutes. Stir often to prevent burning. - When the Brussels sprouts are golden brown and crispy, take them out of the oven. - Top with the toasted pecans and fresh parsley for a burst of flavor and color. To achieve the perfect roast, start with fresh Brussels sprouts. Trim the stems and cut them in half. This helps them cook evenly. Use a single layer on the baking sheet. This allows hot air to circulate around them. Toss the sprouts in the maple-Dijon mixture well. Each piece should be coated fully to get that sweet and tangy flavor. For presentation, use a nice plate. Serve the Brussels sprouts hot. Sprinkle the pecans and parsley on top for color. Drizzle a bit of extra maple syrup if you want more shine. Pair these sprouts with roasted chicken or a hearty grain dish. They complement many flavors and add a delightful crunch. To store roasted Brussels sprouts, let them cool first. Place them in an airtight container. They stay fresh for about three days in the fridge. For reheating, use the oven. Preheat it to 350°F (175°C) and bake for 10 minutes. This keeps them crispy and warm. Avoid the microwave, as it makes them soggy. Pro Tips Freshness Matters: Choose Brussels sprouts that are firm and bright green for the best flavor and texture. Even Coating: Make sure to coat the Brussels sprouts evenly in the maple-Dijon mixture for a balanced taste. Adjusting Sweetness: Feel free to adjust the amount of maple syrup based on your desired level of sweetness. Serving Suggestion: Pair these roasted Brussels sprouts with a protein like chicken or fish for a complete meal. {{image_2}} You can boost flavors by adding spices. Try paprika or cayenne for heat. They add a tasty kick. You can also mix in herbs like thyme or rosemary. These herbs bring fresh notes to your dish. Consider adding cheese for extra richness. Parmesan or feta can work well. Sprinkle cheese on top just before serving. Nuts add crunch and flavor too. Chopped walnuts or almonds can replace pecans. They give a nice texture. Seasonal ingredients make your dish shine. In fall, add roasted apples for sweetness. In winter, try a touch of sage for warmth. You can also swap Brussels sprouts for other veggies. Try carrots or cauliflower for a different twist. They roast well and soak up flavors too. You can easily make this dish vegan. Replace the honey with maple syrup, which is already vegan. For a gluten-free option, ensure your Dijon mustard is gluten-free. Most brands are safe, but always check labels. If you have allergies, modify as needed. Omit nuts if you're allergic. You can also use sunflower seeds for crunch. These adaptations make the dish safe and still tasty for everyone. After cooking, let your Maple Dijon Roasted Brussels sprouts cool. Place them in an airtight container. You can keep them in the fridge for up to three days. Use glass containers for better freshness and no odors. Avoid plastic wraps, as they can trap moisture. If you want to store Brussels sprouts for longer, freezing is a great option. First, let them cool completely. Then, spread them on a baking sheet. Freeze them for an hour, then transfer to a freezer-safe bag or container. They can last in the freezer for up to three months. To thaw, move them to the fridge overnight. Reheat them in the oven for crispness. You can also use a microwave, but they may lose some texture. For the best taste, eat your Brussels sprouts within three days of cooking. Check for signs of spoilage. If they smell sour or feel slimy, toss them out. Fresh Brussels sprouts should look bright green and firm. Discard any that show signs of browning or wilting. To make Brussels sprouts less bitter, cut them in half. This helps them cook better. Toss them in olive oil, maple syrup, and Dijon mustard. The sweet flavors balance the bitterness. Roasting them also brings out a nutty taste. You can even add a pinch of sugar to the mix. Yes, you can use frozen Brussels sprouts. However, they may not be as crispy. Thaw them first and pat them dry. This helps remove excess moisture. Then, follow the recipe as usual, adjusting cooking time if needed. If you need a substitute for maple syrup, try honey or agave nectar. Both provide sweetness. You can also use brown sugar mixed with a bit of water. This gives a similar flavor and consistency to maple syrup. Brussels sprouts are done roasting when they are golden brown and crispy. This usually takes about 20-25 minutes at 400°F. Stir them halfway through for even cooking. Use a fork to check if they are tender inside. They should easily pierce without much resistance. You learned how to make tasty roasted Brussels sprouts. We explored the key ingredients, from Brussels sprouts to spices. The step-by-step guide gave clear instructions for roasting and garnishing. I shared important tips for storing leftovers and enhancing flavors. Remember to try different spices or veggies. Enjoy experimenting with flavors to find your favorite mix. These simple steps can lead to delicious meals that brighten your table. You now have the tools to impress friends and family with this easy, flavorful dish.$

Maple Dijon Roasted Brussels Sprouts

A delicious side dish featuring Brussels sprouts roasted with a sweet and tangy maple-Dijon glaze.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 pound Brussels sprouts, trimmed and halved
3 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon balsamic vinegar (optional for a tangy twist)
2 tablespoons chopped pecans (for garnish)
to taste fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Whisk until well blended.
Add the halved Brussels sprouts to the bowl and toss them in the maple-Dijon mixture until they’re evenly coated.
If using, drizzle the balsamic vinegar over the Brussels sprouts and give them another gentle toss.
Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper for easy cleanup.
Roast in the preheated oven for 20-25 minutes, stirring halfway through, until they are golden brown and crispy on the edges.
While the Brussels sprouts are roasting, toast the chopped pecans in a small skillet over medium heat for about 3-4 minutes, stirring frequently to prevent burning.
Once the Brussels sprouts are done, remove them from the oven, and sprinkle the toasted pecans and fresh parsley over the top for garnish.

Notes

Serve the roasted Brussels sprouts on a beautiful plate, ensuring the pecans and parsley are evenly distributed. You can also drizzle a little extra maple syrup on top for an added shine and sweetness.

Keyword Brussels sprouts, Dijon, maple, roasted, vegetarian