A sweet, tangy, and perfectly roasted side dish that’ll convert even the sprout skeptics.
Why Brussels Sprouts Deserve a Comeback
For years, Brussels sprouts were the vegetable everyone loved to hate. Steamed into mush and often bitter, they weren’t exactly childhood favorites. But times have changed — and when you roast them with a little maple syrup and zesty mustard, something magical happens.
Maple mustard Brussels sprouts are crispy on the outside, tender in the center, and coated in a sweet and tangy glaze that’s downright addictive. Think of them as the upgraded version of the veggie you once pushed around your plate — now a side dish star.
What Makes This Recipe So Special?
This dish is everything you didn’t know you needed on your dinner table:
- Crispy and caramelized from high-heat roasting
- Sweet and tangy from the maple-mustard glaze
- Quick and easy — minimal ingredients, one pan
- Perfect for holidays and casual weeknight dinners alike
- Naturally gluten-free and vegetarian
It’s cozy, comforting, and honestly kind of fancy without any actual effort.
The Power of Maple + Mustard
The beauty of this dish is all in the glaze. It balances:
- Sweetness from pure maple syrup
- Zing from Dijon or grainy mustard
- Earthiness from olive oil
- Brightness from a splash of vinegar or lemon juice
Together, these ingredients cling to the crispy edges of the Brussels sprouts, creating bites that are sweet, salty, slightly spicy, and totally irresistible.
Ingredients You’ll Need
You don’t need much to turn Brussels sprouts into a crowd-pleaser:
| Ingredient | Purpose |
|---|---|
| Brussels sprouts | The base — nutty, hearty, and roasts well |
| Olive oil | Helps with browning and crispiness |
| Maple syrup | Adds natural sweetness and caramelization |
| Dijon or whole grain mustard | Brings heat, tang, and texture |
| Apple cider vinegar | Optional, but adds balance and brightness |
| Salt and pepper | Essential for seasoning |
| Optional add-ins | Garlic powder, chili flakes, lemon zest |
If you want to level it up: try topping with toasted pecans or crumbled feta after roasting.
Picking the Best Brussels Sprouts
Choose fresh sprouts for the best results:
- Firm, tight heads (avoid soft or yellowing ones)
- Smaller sprouts tend to be sweeter and less bitter
- Trim the stem ends and remove any ragged outer leaves
Fresh is best, but frozen sprouts can also work — just thaw and dry them well before roasting.
Step-by-Step: How to Make Maple Mustard Brussels Sprouts
🔪 1. Prep the Sprouts
Trim and halve the Brussels sprouts. If any are especially large, quarter them for even cooking.
🥄 2. Toss with Olive Oil, Salt & Pepper
Place in a bowl or directly on a baking sheet. Toss with olive oil, salt, and pepper to coat.
🔥 3. Roast Until Crispy
Spread out on a baking sheet in a single layer, cut side down. Roast at 425°F (220°C) for 20–25 minutes, flipping once halfway.
🍯 4. Mix the Maple Mustard Glaze
While roasting, whisk together maple syrup, Dijon mustard, and vinegar in a small bowl.
🌟 5. Glaze and Roast Again
Once the sprouts are nicely browned, drizzle the glaze over them, toss gently, and return to the oven for 5 more minutes to caramelize.
🌿 6. Serve Warm
Transfer to a serving dish and garnish with lemon zest, herbs, or optional toppings.
Quick Recipe Recap: Maple Mustard Brussels Sprouts
| Servings: 4–6 | Prep Time: 10 mins | Cook Time: 30 mins |
Ingredients:
- 1½ lbs Brussels sprouts, trimmed and halved
- 2 tbsp olive oil
- 2 tbsp pure maple syrup
- 1½ tbsp Dijon or grainy mustard
- 1 tsp apple cider vinegar (optional)
- ½ tsp salt
- ¼ tsp black pepper
- Optional: chili flakes, lemon zest, toasted pecans
Instructions:
- Preheat oven to 425°F (220°C).
- Toss sprouts with olive oil, salt, and pepper. Spread on a baking sheet.
- Roast 20–25 mins, flipping once.
- Mix maple syrup, mustard, and vinegar. Drizzle over sprouts.
- Roast 5 more mins to caramelize.
- Serve hot with optional toppings.
Nutrition Breakdown (Per Serving – Based on 6 Servings)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | ~130–150 kcal |
| Carbs | 15–18g |
| Sugars | 6–8g (from maple) |
| Fiber | 4–5g |
| Protein | 3–4g |
| Fat | 7–9g (healthy fats) |
| Sodium | Low to moderate |
A great side that’s both wholesome and satisfying — no butter or cream required.
Serving Suggestions
Maple mustard Brussels sprouts pair beautifully with:
- Roasted chicken or turkey
- Grilled salmon or tofu
- Stuffing and mashed potatoes (for holiday meals)
- Quinoa bowls with cranberries and nuts
- Fall soups like butternut squash or lentil
They’re festive enough for Thanksgiving but easy enough for Tuesday night.
Tips for Crispy, Not Soggy Sprouts
| Tip | Why It Matters |
|---|---|
| Cut-side down | Maximizes browning and crispiness |
| Don’t overcrowd the pan | Crowding = steaming, not roasting |
| Use high heat | Helps achieve that golden caramelization |
| Add glaze at the end | Prevents burning and preserves flavor |
| Dry the sprouts well | Moisture = mushy texture |
Make-Ahead & Leftover Tips
Make-ahead:
- Roast sprouts and store separately from the glaze.
- Reheat in a hot oven and toss with glaze just before serving.
Leftovers:
- Great in grain bowls, omelets, or as a salad topper
- Store in an airtight container up to 3 days
- Reheat in the oven or air fryer for crispiness
Microwave works too — but you’ll lose that delightful crunch.
Flavor Variations You’ll Love
| Variation | What to Add or Swap |
|---|---|
| Spicy kick | Add sriracha or chili flakes to the glaze |
| Smoky vibes | Use smoked paprika or add crumbled bacon |
| Tangy & bright | Add lemon juice or zest at the end |
| Nuts & crunch | Toss with toasted walnuts or pumpkin seeds |
| Cheesy finish | Sprinkle with grated parmesan after roasting |
This dish is flexible — make it your own every time.
A Personal Note: From Sprout Skeptic to Superfan
I’ll be honest: I used to avoid Brussels sprouts like the plague. The smell, the texture — nope. But then someone roasted them. And drizzled them with maple-mustard glaze. And my life changed.
That first bite was crispy, sweet, tangy, and had none of the bitterness I expected. It was the moment I realized: I actually like Brussels sprouts… when they’re done right.
Since then, I’ve converted friends, family members, and even a couple of stubborn kids. This is that recipe — the one that turns doubters into believers.
Final Thoughts: A Side Dish That Steals the Show
Maple mustard Brussels sprouts are more than just a healthy side. They’re a flavor-packed experience — a little fancy, a lot delicious, and always a hit.
Perfect for holidays, dinner parties, or your own weeknight rotation, this dish brings out the best in Brussels sprouts. Roasty, saucy, and ready to impress.
Call to Action
Ready to give Brussels sprouts the glow-up they deserve? Try this maple mustard version tonight — and prepare to be amazed.
For more cozy vegetable sides, visit Love and Lemons or explore seasonal dishes at Cookie and Kate.