Brussels sprouts…friend or foe? Do these little green globes make their way onto your holiday table?
I wasn’t always a big fan of this cruciferous vegetable, but when I found out that you can roast Brussels sprouts, well, that was a game changer. The little leafy edges are so tasty when they get browned and crisp. And when you add a delicious maple mustard glaze, these become addictive!
Seriously, I was eating these like they were going out of style the other day. And this is such an easy side dish for Thanksgiving. Just a few ingredients that you probably already have go into the flavorful sauce, and you just drizzle it over the apples and sprouts, and roast for about a half an hour.
If you get a whole stalk of fresh Brussels sprouts, be careful when trimming them! I find that it is easier to start from the bottom of the stalk rather than the top.
Maple Mustard Roasted Brussels Sprouts.
- 2 pounds Brussels sprouts or quarters if they are very big, cleaned, trimmed and sliced in half
- 4 apples diced
- 6 Tablespoons olive oil
- 4 1/2 Tablespoons maple syrup
- 3 1/2 Tablespoons Dijon mustard
- salt and pepper
Preheat oven to 400 degrees.
In a small bowl, whisk together the olive oil, maple syrup, and Dijon mustard.
Divide the Brussels sprouts and apples among two rimmed baking sheets. Drizzle the maple syrup mixture over the two pans. Toss lightly to make sure everything is coated.
Season with salt and pepper.
Roast at 400 degrees for about 30 minutes. Stir after about 15 minutes so that everything cooks evenly.
Season with more salt and pepper before serving if desired.
Recipe NotesTo clean Brussels sprouts, remove any damaged leaves and then place in a bowl to soak for a few minutes. Rinse off and then pat dry.
These are so delicious, and if you aren’t a fan of Brussels sprouts, I think this recipe may convert you! Let me know if you try it!
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