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- 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup pecans, chopped (optional) - 2 tablespoons fresh parsley, chopped (for garnish) You can swap the maple syrup for honey or agave syrup if needed. For mustard, use yellow mustard or whole grain mustard. If you have nut allergies, skip the pecans and add seeds like sunflower seeds. Fresh Brussels sprouts taste better than frozen ones. They have a nice crunch and vibrant color. Use fresh sprouts when you can find them in the store. Frozen Brussels sprouts can save time. They work well if you are in a hurry, but the taste may not be as good. First, preheat your oven to 400°F (200°C). This step is key for crispy Brussels sprouts. While the oven heats, get a large mixing bowl. In that bowl, whisk together: - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper Mix until everything is well combined. This sauce will give your sprouts a sweet and tangy flavor. Now it's time to coat the Brussels sprouts. Take 1 pound of trimmed and halved Brussels sprouts. Add them to your bowl of sauce. Toss them gently. Make sure each sprout is covered well with the sauce. This helps every bite taste great. For even coating, use your hands or a large spoon. You can also shake the bowl lightly. This way, the sauce spreads evenly. Spread the coated Brussels sprouts on a baking sheet. Make sure they are in a single layer. If you want, sprinkle 1/4 cup of chopped pecans on top for extra crunch. Now, roast the sprouts in the oven for 25-30 minutes. Halfway through, stir them to ensure they roast evenly. Look for a nice golden brown color to know they are done. Enjoy the great aroma filling your kitchen! To get the best Brussels sprouts, look for a few signs. They should be golden brown and crisp on the outside. If they are soft or mushy, they are overcooked. The perfect sprout has a nice crunch. Spacing matters on the baking sheet. Make sure the sprouts are in a single layer. Crowding them will trap steam and ruin their crispiness. Give them room to breathe while they roast. To boost the taste, think about adding spices. A pinch of smoked paprika adds a nice kick. You could also try a dash of cayenne pepper for heat. Using vinegar or citrus brightens the dish. A splash of balsamic vinegar adds depth. A squeeze of lemon juice gives a fresh zing. Garnishing with fresh herbs makes your dish pop. Chopped parsley adds color and freshness. You can also use chives or thyme for extra flavor. When serving, think about pairing it with other foods. These Brussels sprouts go well with roasted chicken or fish. They also make a great side for a hearty grain bowl. {{image_2}} You can boost the flavor of your Maple Dijon Roasted Brussels Sprouts by adding proteins. Bacon brings a smoky bite. Simply chop it and mix it in before roasting. If you prefer sausage, choose a flavorful kind. Slice it and add it to the mix. Both options add texture and taste. For a vegetarian choice, try chickpeas or lentils. These provide protein and balance out the dish. You can toss them in with the Brussels sprouts or serve them on the side. Tofu also works well! Just marinate it in the maple Dijon sauce and roast alongside the sprouts. Brussels sprouts shine in the fall and winter. You can mix them with other seasonal veggies too. Carrots, sweet potatoes, or butternut squash add color and flavor. Chop them up and roast with the sprouts for a hearty side. During the holidays, you might want to adapt this dish. Add cranberries for a festive touch. They bring a sweet and tart flavor that pairs well with the maple. Serve this alongside your holiday turkey or ham for a special meal. Think outside the box with your flavor profiles. You can make it spicy! Add a pinch of cayenne pepper or red pepper flakes to the sauce. This creates a nice kick that many will enjoy. You can also experiment with herbs. Fresh rosemary or thyme can enhance the taste. Use them in the sauce or sprinkle them on top before serving. When planning side dishes, consider pairing these sprouts with a grain. Quinoa or brown rice makes a great match. They soak up the flavors and add a great texture. Plus, they make the meal more filling! To keep your Maple Dijon Roasted Brussels Sprouts fresh, store leftovers in a sealed container. Use glass or plastic containers with tight lids. Let the sprouts cool before putting them in the fridge. They will last about three to four days. If you want to keep them longer, freezing is a great option. For the best texture, reheat your Brussels sprouts in the oven. Preheat your oven to 350°F (175°C) and spread them on a baking sheet. Heat for about 10 to 15 minutes. This method helps them stay crispy. You can use a microwave, but they may turn soft. If you choose the microwave, heat in short bursts. To freeze your Maple Dijon Roasted Brussels Sprouts, allow them to cool completely. Spread them on a baking sheet in one layer. Freeze for a couple of hours until firm. Then, transfer them to a freezer bag. Make sure to remove as much air as possible. When you want to eat them, thaw overnight in the fridge. Reheat them in the oven for the best results. Brussels sprouts are small, green vegetables. They belong to the cabbage family. Nutritional benefits of Brussels sprouts: - They are low in calories but high in fiber. - They contain vitamins C and K, which are good for health. - They also have antioxidants that help fight disease. Common misconceptions: Some think Brussels sprouts taste bitter. Proper cooking brings out their natural sweetness. Others believe they are hard to cook. With simple methods, you can make them tasty and fun. Yes, you can prepare the sprouts ahead. This makes cooking easier later on. Tips for meal prepping Maple Dijon Roasted Brussels Sprouts: - Wash and trim the sprouts a day before. - Store them in an airtight container in the fridge. - Mix the sauce and keep it separate until cooking. Best practices to keep them fresh: Keep the sprouts dry to avoid spoilage. Use parchment paper to cover them if needed. You can boost the heat with a few easy tricks. Adding heat with different seasonings: - Use chili powder or cayenne pepper for warmth. - Mix in some garlic or onion powder for extra flavor. Recommended spicy mustard or chili flakes: Try using spicy Dijon mustard instead of regular. Chili flakes can add a nice kick too. This dish pairs well with many main courses. Ideas for pairings with main courses: - Serve with grilled chicken or fish for a light meal. - Pair with quinoa or rice for a vegetarian option. Suggestions for full meal inspiration: Add a simple salad or bread to round out the meal. A tangy sauce can also enhance the flavors. In this post, we explored cooking Maple Dijon Roasted Brussels sprouts. I shared ingredient lists, substitutions, and tips for fresh versus frozen options. You learned steps for preparation, roasting, and how to make them perfect. We also discussed storage, reheating, and variations for different meals. Brussels sprouts are versatile and tasty. Use these tips to make your dish shine. You can impress friends and family with this recipe. Enjoy making your Maple Dijon Roasted Brussels sprouts!

Maple Dijon Roasted Brussels Sprouts

Discover the delightful flavors of Maple Dijon Roasted Brussels Sprouts! This easy recipe combines crispy, caramelized Brussels sprouts with a tasty maple dijon glaze, making it a perfect side dish for any meal. In just 40 minutes, you can whip up a dish that impresses with its rich taste and beautiful presentation.
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup pecans, chopped (optional)

2 tablespoons fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper until well combined.

      Add the halved Brussels sprouts to the bowl and toss them in the maple Dijon mixture until they are thoroughly coated.

        Spread the Brussels sprouts onto a baking sheet lined with parchment paper in a single layer. If using, sprinkle the chopped pecans over the top for added crunch.

          Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the sprouts are golden brown and caramelized.

            Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

              Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4