This easy Maple Mustard Brussels Sprouts recipe is the best vegan side dish! It's roasted in the oven and glazed with a maple Dijon dressing.
These Maple Dijon Brussels Sprouts will change the way you've been looking at this formerly misunderstood and increasingly popular vegetable.
It is basically my life goal to make all of you into a lover (or at least liker) of Brussels sprouts. Is that kind of a strange life goal? Maybe. But if you've experienced this misunderstood vegetable prepared properly you know how delicious it is and why these things have gained so much popularity in recent years.
The key to Brussels sprouts is all in the way they're cooked. Here is my public service announcement to all of you: Do not boil your Brussels sprouts! It will make them mushy and stinky and unearth some kind of childhood trauma you're trying to overcome.
The best way to serve them is either roasted or grilled. This allows them to caramelize and brings out their natural sweetness. They become nicely charred and receptive to other flavors.
Like maple syrup and Dijon mustard. Trust me, you're going to love these vegan roasted Brussels Sprouts!
Jump to:
How To Prepare Brussels Sprouts
Brussels sprouts are super easy to prepare and require little chopping as opposed to other vegetables.
If you grow them in your garden or purchase them from the farmer's market they will still be attached to the stalk. Simply pull them off as the stalk is generally not eaten.
Once the sprouts are off the stalk (or if you've purchased a bag of sprouts without the stalk) cut the bottom of the sprout off with a knife. You don't need to remove much of it - Simply slice the bottom portion off and discard.
Remove any dirty or damaged outer leaves and cut the sprouts in half. If any of the sprouts are exceptionally large feel free to cut them into quarters.
This recipe calls for 1.5 lbs of Brussels sprouts (about 4-5 cups).
If you like Brussels Sprouts I think you'll love these Sweet and Spicy Brussels Sprouts and Maple Sesame Brussels Sprouts!
How To Roast Brussels Sprouts In The Oven
Once the sprouts have all been cut into halves it's time to roast them. I don't know about you guys but roasting is my favorite way to cook vegetables of any kind.
I roast vegetables ALL THE TIME. My favorites include roasted green beans, Parmesan roasted cauliflower, herb roasted potatoes, and this roasted vegetable pasta bake.
It's SO easy and in roughly 20 minutes you've got an easy and healthy side dish.
- Heat the oven to 400 degrees.
- Place the chopped Brussels sprouts onto a baking sheet and drizzle them with 2 Tbsp. of olive oil.
- Sprinkle ¼ tsp. or so of kosher salt and pepper over the top and toss until completely coated.
- Pop the baking sheet in the oven and roast for 16 minutes.
How To Make Maple Mustard Glaze
The Maple Mustard dressing can be prepared as the Brussels sprouts are roasting in the oven. It gets poured over the top at the end of the cooking process and forms a sticky glaze that's sweet, tangy, AND a little spicy.
- Add 2 Tbsp. Dijon mustard, 2 Tbsp. maple syrup, 1 Tbsp. olive oil, 2 Tbsp. vegetable broth, 1 tsp. Sriracha hot sauce, and ½ tsp. garlic powder to a small bowl. Stir until completely combined using a fork or a small whisk.
- Set aside once combined until needed.
How Long Does It Take To Roast Brussels Sprouts In The Oven?
- After 16 minutes remove the baking sheet from the oven. The Brussels sprouts will be slightly browned at this point.
- Pour the maple mustard glaze over the top and toss until completely coated.
- Return the baking sheet to the oven and roast for an additional 4 minutes. Remove the pan once again from the oven.
The whole roasting process for this recipe takes about 20 minutes.
What To Serve With Brussels Sprouts
At this point the Maple Mustard Brussels Sprouts are ready to serve! Dish them up and finish them with a squeeze of lemon. I recommend not skipping this step as the acid helps to brighten up the flavors.
I like to garnish with some slivered almonds for added crunch. Feel free to use any type of nuts or leave them out if you are allergic/don't care for nuts.
You can use toasted walnuts, pecans, macadamia nuts, or hazelnuts.
Brussels sprouts are an all-around great side dish and pair well with any type of meat from chicken to beef to pork and even seafood. This recipe is vegetarian, vegan, AND gluten free so it's suitable to all kinds of diets.
It can be served alongside tofu or tempeh as well as on top of wild rice, quinoa, or lentils.
I love recipes like this served alongside a panini like this Chipotle Chicken Panini, roasted Mediterranean chicken, or sheet pan Greek chicken.
They're also great with meatier dishes like Instant Pot Pot Roast, Red Wine Pot Roast and Italian Braised Short Ribs.
How Long Do Brussels Sprouts Last In The Fridge?
Leftover brussels sprouts should last 2-3 days stored in an airtight container in the fridge. They are best enjoyed right out of the oven as they may lose some crispiness in the fridge.
I do not recommend freezing them, as this can result in a soggy and unappealing texture.
Brussels sprouts are one of those vegetables that peaks in late summer and is typically served throughout the holiday season.
This is a great addition to a holiday menu. It's perfect for Thanksgiving, Christmas, or any type of autumn celebration served with herb stuffing or green bean casserole.
They're perfect served alongside buttermilk mashed potatoes, savory sweet potatoes, mashed kohlrabi, or a harvest wild rice salad.
And won't you feel good knowing you've converted your friends and family into Brussels sprouts lovers?
Looking For More Roasted Vegetable Side Dishes? Don't miss these!
Roasted Radish Recipe
Garlic Rubbed Roasted Cabbage Steaks
Roasted Broccolini
Oven Roasted Asparagus
Maple Mustard Brussels Sprouts
Ingredients
- 1.5 lbs. Brussels sprouts about 4-5 cups
- 3 Tbsp. olive oil split
- 2 Tbsp. Dijon mustard
- 2 Tbsp. maple syrup
- 1 tsp. Sriracha hot sauce
- 2 Tbsp. vegetable broth
- ½ tsp. garlic powder
- ¼ tsp. kosher salt
- ¼ tsp. pepper
- 1 lemon
- ½ cup slivered almonds or nut of choice optional
Instructions
- Heat oven to 400 degrees.
- Remove Brussels sprouts from the stalk if necessary. Once removed slice the bottom potion of the sprouts off with a knife. Only the very bottom of the sprout needs to be removed.
- Remove any dirty or damaged leaves from the outer portion of the sprout. Cut the sprouts in half or quarters if necessary.
- Place the Brussels sprouts on a baking sheet. Drizzle them with 2 Tbsp. of olive oil. Sprinkle ¼ tsp. kosher salt and pepper over the top and toss until completely coated.
- Pop the pan in the oven and roast for 16 minutes.
Prepare The Dressing:
- Combine 2 Tbsp. Dijon mustard, 2 Tbsp. maple syrup, 1 tsp. Sriracha hot sauce, 1 Tbsp. olive oil, 2 Tbsp. vegetable broth, and ½ tsp. garlic powder in a small bowl. Stir until completely combined using a fork or small whisk.
- Remove the pan after 16 minutes. Pour the maple mustard dressing over the Brussels sprouts and toss until completely combined. Return the pan to the oven for an additional 4 minutes.
- Remove the pan from the oven once again and serve.
- To serve: Squeeze a couple slices of lemon over the top of the Brussels sprouts and garnish with some slivered almonds or nut of choice (optional).
wilhelmina
I am already a brussels sprouts lover and these are right up my alley! The maple mustard glaze is so delicious and roasting brings out such great flavor! So yummy!
Christine
Thank you! Brussels sprouts are my fave! 🙂
Jenn
Loving the maple dijon deliciousness! So perfect for these baller Brussels
Christine
Thanks so much!