Maple dijon brussels sprouts are your answer to add flavor to easy roasted brussels sprouts. Try this easy, healthy side dish recipe today!
Hands down, roasted brussels sprouts are my favorite way to enjoy these tiny little cabbage heads! In fact, I used to think I didn’t like brussels sprouts until I tried them roasted! But as much as I love a classic roasted brussels sprouts with a drizzle of olive oil, salt, and pepper roasted to crispy, caramelized, crunchy perfection, sometimes I want a little extra flavor. And that’s where these maple dijon brussels sprouts come in – roasted brussels tossed in a super simple maple dijon dressing right before serving. Bonus? These maple dijon brussels sprouts are simple yet flavorful enough that they even hold their own on a Thanksgiving table!
Maple Dijon Brussels Sprouts Recipe Notes
- I don’t recommend making these in advance – you’ll lose the crispness of fresh roasted Brussels sprouts. Need to prep a little ahead? Try whisking up the simple dressing and refrigerating up to 48 hours in advance. You can also trim and slice your brussels sprouts up to 24 hours in advance so all you have to do is toss on a tray with olive oil, salt, and pepper and roast when you’re ready.
- Toss the roasted brussels with the dressing just prior to serving – you don’t want them to sit in the sauce for a while and get soggy!
- Feel free to add any extras after roasting for more fun. Think dried cranberries, slivered almonds, pumpkin or sunflower seeds, toasted pine nuts, etc.
More Healthy Thanksgiving Side Dish Recipes
Try these healthy Thanksgiving side dish recipes, too!
- Greek Yogurt Mashed Potatoes
- Gluten-Free Dressing Recipe with Sausage
- Gluten-Free, Vegan Green Bean Casserole
- Easy, Vegan Creamed Corn
- Apple Cranberry Sauce
- Prosciutto Green Beans
- Cinnamon Carrots
- Rosemary Roasted Cauliflower
- Salted Caramel Apple Butter
- Cranberry Apple Harvest Salad
- Prosciutto-Wrapped Asparagus
- Roasted Brussels Sprouts with Grapes
Take a pic of your holiday spreads and be sure to tag me (@nutritiontofit, #nutritiontofit) if you make any NTF recipes! Live well!
Maple Dijon Brussels Sprouts
Maple dijon brussels sprouts are your answer to add flavor to easy roasted brussels sprouts. Try this easy, healthy side dish recipe today!
free from: wheat/ gluten, dairy, soy, egg, fish, shellfish, tree nuts, peanuts
Ingredients
For the Roasted Brussels Sprouts:
- 1 pound brussels sprouts trimmed and halved
- 2 tsp extra virgin olive oil
- pinch salt and pepper
For the Maple Dijon Dressing:
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp apple cider vinegar
Instructions
-
Place brussels sprouts on a baking sheet and drizzle with olive oil, salt, and pepper. Flip brussels sprouts so they are all cut side down on the baking sheet. Bake at 350 degrees for 30-35 minutes.
-
In a small bowl, whisk together maple dijon dressing ingredients. (Alternatively you can put them all in a small mason jar and shake until combined.)
-
Drizzle the maple dijon dressing over the roasted brussels sprouts on the tray and toss to combine.
-
Serve immediately and enjoy!
I make these about once a week because I am just so obsessed!
So great, thank you so much!!
omg, made these this weekend to have with leftover turkey…SO good! Love the maple flavor with Brussels.
The browning on your brussels is just unreal. I want to reach in my laptop and grab one!
Made these with fresh Brussels sprouts from the garden, soooo yummy! Browning the Brussels is KEY!
I make a salad with similar flavors but the Brussels are raw. Having them cooked is even better!
I can’t get enough Brussels this time of year, and this recipe did not disappoint!!
I love this recipe and make it often! Delicious flavor!
Thank you so much, Melissa, that’s great to hear!
These look amazing! What a simple way to dress up a side dish!
Thank you, Suzanne!
Thanks for sharing! Do they keep long?
Hi Vanessa! They will last for 2-3 days, but they won’t stay crisp as they cool/ stay in the maple dijon.
Delicious! Everyone enjoyed these and I love how easy the recipe is.
Thank you so much, Laura!