Maple Dijon Brussels Sprouts

$For this tasty dish, gather these simple ingredients: - 1 pound Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - Salt and pepper to taste These ingredients create a perfect balance of sweet and savory. The Brussels sprouts add crunch, while the maple syrup gives a lovely sweetness. The Dijon mustard adds tang, and garlic powder brings in a nice flavor punch. You can make this dish even better with optional add-ins: - 1/4 cup chopped pecans - Fresh parsley for garnish Pecans add a nice crunch and a nutty flavor. Parsley brightens the dish and adds color. Feel free to experiment with add-ins to suit your taste! When picking Brussels sprouts, look for these signs: - Bright green color - Firm, tight leaves - No yellowing or wilting Fresh Brussels sprouts taste better and roast nicely. Avoid any that feel soft or have brown spots. Choosing good sprouts makes your dish shine! {{ingredient_image_1}} Start by washing the Brussels sprouts. Make sure to remove any outer leaves that look bad. Trim the stem ends and cut each sprout in half. This helps them cook evenly. A pound of Brussels sprouts is perfect for about four servings. In a large bowl, mix the halved Brussels sprouts with 2 tablespoons of olive oil. Add 2 tablespoons of pure maple syrup and 1 tablespoon of Dijon mustard. Next, sprinkle in 1 teaspoon of garlic powder, and season with salt and pepper to taste. Toss everything well so the sprouts are fully coated in the tasty mix. Preheat your oven to 400°F (200°C). Spread the coated Brussels sprouts in a single layer on a baking sheet lined with parchment paper. Roast them for 20-25 minutes. Toss them halfway through to ensure even cooking. If you like, add 1/4 cup of chopped pecans during the last 5 minutes to toast them. Once done, let the sprouts cool for a couple of minutes. Garnish with fresh parsley before serving. Enjoy your sweet and tangy dish! To roast Brussels sprouts well, start with fresh ones. Look for bright green, firm sprouts. Trim the ends and cut them in half. This helps them cook evenly. Toss them with olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Make sure they are well coated. Spread them out on a baking sheet. Avoid crowding them; this keeps them crispy. Roast them for 20-25 minutes. Toss halfway to ensure even cooking. You can adjust the flavors based on your taste. If you like it sweeter, add more maple syrup. For more tang, increase the Dijon mustard. Taste the mixture before roasting. This way, you can add more of what you like. Remember to balance the sweetness with salt and pepper for best results. Store leftover Brussels sprouts in an airtight container in the fridge. They will last for about 3-4 days. To reheat, place them on a baking sheet. Heat them in the oven at 350°F (175°C) for about 10 minutes. This keeps them crispy. You can also microwave them, but they may get soft. Enjoy your tasty dish again! Pro Tips Use Fresh Brussels Sprouts: Fresh Brussels sprouts will have a better texture and flavor compared to frozen ones. Look for bright green, firm sprouts for the best results. Adjust Sweetness: If you prefer a sweeter dish, you can add more maple syrup. For a tangier flavor, increase the amount of Dijon mustard. Perfect Roasting Time: Keep an eye on the Brussels sprouts during roasting. If they start to char too quickly, reduce the oven temperature slightly. Garnish for Flavor: Adding fresh parsley not only enhances the presentation but also adds a fresh flavor contrast to the sweet and savory elements of the dish. {{image_2}} You can change the flavor of Maple Dijon Brussels sprouts by adding nuts or seeds. Pecans are a great choice because they add a sweet crunch. You can also try walnuts for a more robust taste. If you prefer seeds, pumpkin seeds or sunflower seeds work well. Just sprinkle them on during the last few minutes of roasting. This adds texture and boosts nutrition. Feel free to mix in other vegetables for variety. Carrots and sweet potatoes pair nicely with Brussels sprouts. Chop them into similar sizes for even cooking. You can also add bell peppers or onions for extra flavor. Just toss them in with the Brussels sprouts before roasting. This way, all the veggies soak up the maple and Dijon flavors. For a richer taste, consider adding bacon or cheese. Cook some bacon until crispy, then crumble it over the sprouts before serving. This will give a savory twist to your dish. If you love cheese, sprinkle some feta or Parmesan on top. Add cheese in the last few minutes of roasting for a melty finish. Both options elevate the dish and make it even more delightful. One serving of Maple Dijon Brussels Sprouts has about 150 calories. Most of these calories come from healthy fats and natural sugars. The olive oil and maple syrup give it a nice boost of flavor. The pecans, if you add them, also contribute some calories but add good fats and crunch. Brussels sprouts are full of vitamins and minerals. They have vitamin C, which helps your immune system. These small veggies also have vitamin K, important for bone health. Eating Brussels sprouts can support digestion, thanks to their fiber content. They contain antioxidants that may help reduce inflammation and boost health. Each serving contains about 8 grams of carbs, 4 grams of protein, and 10 grams of fat. Here’s how that breaks down: - Carbohydrates: They provide energy and help keep you full. - Protein: This helps build and repair tissues. - Fat: The healthy fats from olive oil and pecans support heart health. Enjoy these Brussels sprouts as a tasty side dish that nourishes your body! Yes, you can easily make this recipe vegan. Just skip the honey and use maple syrup. The other ingredients are already plant-based. This will keep the dish sweet and tangy. You can enjoy all the flavors without any animal products. You will know the Brussels sprouts are done when they are tender and golden brown. After roasting for about 20-25 minutes, check them. They should be easy to pierce with a fork. If they look caramelized, they are ready. Toss them halfway through cooking for even browning. Yes, you can use frozen Brussels sprouts, but they will not be as crispy. Make sure to thaw and drain them well before cooking. This will help remove any extra moisture. You may need to roast them a bit longer to achieve the same texture. Understanding the ingredients and steps for roasting Brussels sprouts unlocks their full potential. You learned to choose fresh sprouts, prepare them, and add fun twists. You also discovered how to adjust flavors and store leftovers. Remember, these little greens pack a big health punch. With a few simple tips and add-ins, you can enjoy Brussels sprouts in many delicious ways. Dive into this recipe, and let these veggies shine on your plate. Embrace the fun of cooking and make Brussels sprouts your new favorite dish!$

A delicious and healthy side dish featuring Brussels sprouts coated in a sweet and tangy maple Dijon sauce.

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Prep Time 10

Cook Time 25

Total Time 35

Course Side Dish

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil
2 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon garlic powder
to taste Salt and pepper
0.25 cup chopped pecans (optional)
for garnish Fresh parsley

Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the Brussels sprouts with olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Toss until the Brussels sprouts are well coated.
Spread the Brussels sprouts in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and caramelized, tossing halfway through for even cooking.
If using, add the chopped pecans to the baking sheet during the last 5 minutes of roasting to toast them slightly.
Remove from the oven and let cool for a couple of minutes. Garnish with fresh parsley before serving.

Notes

Optional pecans add a nice crunch.

Keyword Brussels sprouts, Dijon mustard, maple syrup, vegetable side