Maple mustard roasted Brussels sprouts are a delicious savory sweet side that goes so 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 like to have a wide variety of side dishes at Thanksgiving – from slow cooker mashed potatoes to gluten free bread stuffing, to roasted veggies like these sprouts.
I wasn’t always crazy about this cruciferous vegetable, but once I tried roasting 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 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.
These are so delicious, and if you aren’t a fan of Brussels sprouts, I think this recipe may convert you!
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Ingredient Notes
- Brussels Sprouts – 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 trimmed and removed from the stalk.
- Apples – You could use any sweet apple you like in this recipe. I used Fuji apples, and they worked well.
- Mustard – Dijon mustard was my choice for the sauce, but grainy mustard or even classic yellow mustard would be just fine in a pinch.
- Maple Syrup – Maple syrup adds the perfect sweet contrast to the tangy mustard. You could also use honey if you like.
Cleaning 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.
Special Equipment
- 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.
- Place the sprouts and apples on a parchment lined baking sheet so that they don’t stick to the pan. A rimmed baking sheet is best to keep the sprouts from sliding off the pan.
Step by Step Instructions
- 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 F for about 30 minutes. Season with salt and pepper before serving.
More Holiday Side Dishes
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Recipe
Maple Mustard Roasted Brussels Sprouts.
Ingredients
- 2 pounds Brussels sprouts
- 4 apples diced (I used Fuji apples, you could use any sweet apple)
- 6 Tablespoons olive oil
- 3 ½ Tablespoons maple syrup
- 4 Tablespoons Dijon mustard
- salt and pepper
Instructions
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Preheat oven to 400 degrees F.
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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.
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Cut the sprouts in half, or if they are large, into quarters.
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In a small bowl, whisk together the olive oil, maple syrup, and Dijon mustard.
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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.
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Season with salt and pepper.
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Roast at 400 degrees F for about 30 minutes. Stir after about 15 minutes so that everything cooks evenly.
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Season with more salt and pepper before serving if desired.
Recipe Notes
Store leftovers in an airtight container in the refrigerator. They should stay fresh for 3 days.
Katie
Delicious recipe!
Gayle @ Pumpkin 'N Spice
These brussels sprouts sound so full of flavor, Kelly! I love that they’re roasted and covered with a maple and mustard glaze. Delish!
Strength and Sunshine
Friend, always! Brussels are a must and I’ll eat them any and every way!
whiskandshout
Roasted brussels sprouts are the best! I love how they caramelize in the oven :)