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.
- 2 pounds Brussels sprouts, cleaned, trimmed and sliced in half (or quarters if they are very big)
- 4 apples, diced
- 6 Tablespoons olive oil
- 4½ Tablespoons maple syrup
- 3½ 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.
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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