Maple mustard roasted Brussels sprouts are a delicious savory sweet side that goes well with the Thanksgiving turkey! This easy recipe is gluten free and vegan.
Brussels sprouts…friend or foe? Do these little green globes make their way onto your holiday table?
I wasn’t always crazy about this cruciferous vegetable, but once I tried these roasted brussels sprouts, I became a fan. 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!
We were eating these maple roasted Brussels sprouts 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.
How do Brussels sprouts grow?
Brussels sprouts grow upward from the ground on a large stalk. Sometimes you can buy them on the stalk at the store or at the farmer’s market, or you can buy them in a package, already removed from the stalk.
How do you remove Brussels sprouts from the stalk?
Use a sharp knife to remove the sprouts from the stalk. Be careful when trimming them! I find that it is easier to start from the bottom of the stalk rather than the top.
Do you have to soak Brussels sprouts?
Brussels sprouts really aren’t very dirty, but after you trim the ends, you should place them in a bowl of cold water for a few minutes. Any dirt or debris should just fall to the bottom of the bowl.
How to make roasted Brussels sprouts?
- Clean the Brussels sprouts and pat them dry. Cut each sprout in half.
- Place the Brussels sprouts and apples on a cookie sheet.
- Make the maple mustard dressing and drizzle it over the Brussels sprouts and apples.
- Roast at 400 degrees for about 30 minutes. Season with salt and pepper before serving.
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Maple Mustard Roasted Brussels Sprouts.
- Preheat oven to 400 degrees.
Remove the Brussels sprouts from the stalk, and take off any damaged leaves. Let them soak in cold water for a few minutes to clean them.
Cut the sprouts in half, or if they are large, into quarters.
- 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.
To 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!
This post was originally posted in November 2015. It has been updated with new photos and text.