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Maple-Dijon Roasted Brussels Sprouts

Maple-Dijon Roasted Brussels Sprouts

Chelsea Colbath
These Brussels sprouts are quick, easy, charred around the edges, and tangy-sweet from the maple syrup and dijon mustard.
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TOTAL TIME: 20 minutes
Servings 4

Ingredients
  

  • 16 ounces of Brussels sprouts halved (about 20-24 Brussels sprouts)
  • 1 Tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 Tablespoons dijon mustard
  • 1 Tablespoon maple syrup
  • 1/4 teaspoon garlic powder
  • a pinch of salt + pepper

Instructions
 

  • 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. Set aside.
  • 2. Pile the halved Brussels sprouts in the center of the pan, and drizzle with olive oil, salt, and pepper. Mix with your hands, and spread out into an even layer. Bake for 10 minutes.
  • 3. Meanwhile stir together dijon, maple syrup, garlic, salt, and pepper in a small bowl. Pour maple mixture over the cooked Brussels sprouts, stir, and spread them out in an even layer again. Bake for another 10 minutes. Remove from oven and serve.

Notes

This recipe would serve 4 at Thanksgiving, but if they are the only side with a meal, plan to double this for 4 servings. I ate almost the whole pan myself, but I'm fairly brussels-obsessed.