Maple Mustard Brussels Sprouts
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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: brussels sprouts, roasted brussels sprouts, maple mustard brussels sprouts
Servings: 4
Calories: 285kcal
Heat oven to 400 degrees Fahrenheit.
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. each 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).
Feel free to omit the slivered almonds if you don't care for or are allergic to nuts.
Alternately, you can sub almonds for your favorite nuts of choice.
Serving: 1cup | Calories: 285kcal | Carbohydrates: 27g | Protein: 9g | Fat: 19g | Saturated Fat: 2g | Sodium: 310mg | Potassium: 821mg | Fiber: 9g | Sugar: 10g | Vitamin A: 1298IU | Vitamin C: 160mg | Calcium: 126mg | Iron: 3mg