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    Home > Recipes > Sides

    Maple Mustard Brussels Sprouts

    Published: Nov 7, 2022 · Updated: Oct 6, 2024 · by Veronika Sykorova · This post may contain affiliate links · 10 Comments

    431 shares
    Jump to Recipe·Print Recipe·5 from 9 reviews
    Charred brussels sprouts in a white bowl with a blue edge topped with a mustard vinaigrette, fresh parsley, and toasted pine nuts.

    These Maple Mustard Brussels Sprouts are the perfect side for both your holiday table and any weeknight dinner! Serve these with roasted fish, chicken, turkey, or any other protein! Leftovers are perfect in salads!

    Charred brussels sprouts in a white bowl with a blue edge topped with a mustard vinaigrette, fresh parsley, and toasted pine nuts.
    Jump to:
    • Why This Recipe Works
    • Ingredients Notes
    • Variations and Substitutions
    • Step-by-Step Instructions
    • Serving
    • Storing and Reheating
    • FAQs
    • Other Brussels Sprout Recipes
    • 📖 Recipe

    Why This Recipe Works

    Bright and spicy - Dijon mustard gives this dish spiciness and flavor and lemon juice adds brightness and makes the dish really shine. The maple syrup adds a nice touch of sweetness and balances out all the other flavors really well. Sprinkle some fresh herbs and toasted pine nuts on top to really complete the dish. (No joke, I could definitely eat this as a meal!)

    Easy to make - The brussels sprouts require minimal prep and roast without any need to flip for 20 minutes which gives you plenty of time to make the sauce and toast up some pine nuts!

    The perfect side - These can be served for the holidays or any other dinner or lunch. The mustard and maple flavor is a nice change from the classic Roasted Sweet Potatoes and Brussels Sprouts we usually tend to serve over the holidays!

    Great for spring - The brightness of lemon and french Dijon mustard makes this the perfect early spring side. Try it with roasted salmon or other fish or seafood, or chicken. To keep it vegan, try it with tofu or any vegan protein of your choice.

    Charred brussels sprouts with a mustard vinaigrette, fresh parsley, and toasted pine nuts.

    Ingredients Notes

    • Brussels sprouts - Pick ones that are firm and bright green with no dark or brown spots. If some of the outer leaves are a little bruised, you can just peel them off and use the rest.
    • Avocado oil - Any cooking oil you'd normally use works here. I like using quality 100% avocado oil because it has a neutral flavor and is great for baking and roasting.
    • Dijon mustard - You only want to use dijon mustard here. Don't use regular yellow mustard, it would change the flavor too much.
    • Lemon - Freshly squeezed lemon juice is preferred here, it always adds so much more flavor than the bottled stuff. Champagne vinegar also works great!
    • Maple syrup - Maple and dijon go really well together and are great with brussels sprouts. If you don't have maple syrup, you can also use honey.
    • Fresh herbs - I recommend using a mix of fresh parsley and dill but either works great on its own too. If you don't have fresh, you can use dried. Add ½ teaspoon of each and add more to taste. Dried herbs are much more concentrated than fresh.
    • Pine nuts - Toasted pine nuts add that little something to this dish so I highly recommend them. You can also use toasted walnuts, almonds, or pecans.
    Raw brussels sprouts, fresh herbs, pine nuts, and other ingredients laid out on a grey background.

    Variations and Substitutions

    • Cheese - Add some crumbled feta or soft goat cheese to the finished brussels sprouts for an extra layer of flavor!
    • Honey - This is a great substitute for maple syrup. Dijon and honey go amazingly together!
    • Other vegetables - You can easily make this dish with any other roasted veggies! Broccoli, cauliflower, or zucchini work really well. You'll just have to adjust the roasting time accordingly.

    Step-by-Step Instructions

    1. Preheat your oven to 425F (220C). Cut the stems off the brussels sprouts and slice them in half.
    2. Transfer them to a large baking sheet, drizzle with oil, and season with sea salt and pepper. Toss to coat well and spread the brussels sprouts as much as you can. The more space they have, the crispier they'll get. If they're overlapping too much, they'll steam more rather than roast.
    3. Roast the brussels sprouts for 20 minutes. No need to flip them over. If you roast them the cut side down, they'll get extra golden!
    Halved brussels sprouts before and after roasting.

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    1. Dijon mustard sauce: Whisk together dijon mustard, maple syrup, lemon juice, and a splash of extra virgin olive oil in a small bowl or a jar. Set aside until ready to serve.
    2. Toasted pine nuts: While the brussels sprouts are roasting, you can toast the pine nuts. Simply add them to a medium pan over high heat. Once the pan heats up and you can see the pine nuts start to release oils, lower the heat to medium-high. Toast the nuts for a few minutes tossing often to make sure they don't burn. They're ready when they're mostly golden brown. Set aside until ready to serve.
    Maple dijon vinaigrette in a glass bowl before and after whisking together.
    1. Once the brussels sprouts are golden and crispy, drizzle them with the dressing and toss them together gently. You can do this right on the baking sheet or in a serving bowl. You want to toss them with the dressing right before serving because the longer they sit in it, the more they'll lose their crispiness.
    2. You can mix in the dill, parsley, and pine nuts now or save them just for garnish.
    Roasted brussels sprouts on a baking sheet drizzled with a maple mustard vinaigrette.

    Serving

    Serve the brussels sprouts topped with fresh herbs, toasted pine nuts (or other toasted nuts), and crumbled feta cheese if desired.

    They're delicious with practically any dish. You can serve these with fish, chicken, meats, or any vegan alternatives. They're also great as a side with pasta or added to salads.

    Storing and Reheating

    You can store any leftovers in an airtight container in the fridge for 2-3 days.

    To reheat them, add them to a saucepan with a splash of water to make sure they don't burn. Heat up for a few minutes over medium-high heat. They'll lose their crispiness but they'll still be delicious! You can also eat them cold in salads - my favorite way to use up any leftovers!

    FAQs

    Can I use regular mustard instead of Dijon mustard?

    No, it would change the flavor too much.

    Why did my brussels sprouts not crisp up?

    It could be because you overcrowded your pan too much. If your baking sheet is small, try roasting them in two batches. The more space they have around them, the more they'll crisp up.

    Charred brussels sprouts in a white bowl topped with fresh parsley, and toasted pine nuts with a spoon inserted on the right.

    Other Brussels Sprout Recipes

    Brussels sprouts are such an underrated vegetable! It should definitely be highlighted more so below are four other recipes that feature them. You should definitely try the soy-glazed ones! They're my all-time favorite! To see all the latest side dishes, head over to the sides category.

    • Honey Sriracha Brussels Sprouts
    • Soy Glazed Brussels Sprouts
    • Honey Balsamic Brussels Sprouts
    • Roasted Sweet Potatoes and Brussels Sprouts
    Print

    📖 Recipe

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    Charred brussels sprouts in a white bowl topped with a mustard vinaigrette, fresh parsley, and toasted pine nuts.

    Maple Mustard Brussels Sprouts

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
    • Author: Veronika | thehealthfulideas
    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Total Time: 30 minutes
    • Yield: 2-4 1x
    • Category: Sides
    • Method: Stovetop
    • Cuisine: American
    • Diet: Vegan
    Print Recipe
    Save Recipe Recipe Saved

    Description

    These Maple Dijon Mustard Brussels Sprouts are the perfect light side for your holiday dinner or any other night of the year! Serve with roasted fish, chicken, turkey, or any other protein!


    Ingredients

    Units Scale
    • 1 lb (500g) brussels sprouts, stems removed, halved
    • 1 tbsp avocado oil
    • ½ tsp sea salt
    • ½ tsp fresh black pepper
    • 2 tbsp dijon mustard
    • 2 tbsp maple syrup
    • 1 tbsp freshly squeezed lemon juice
    • 1 tsp extra virgin olive oil
    • ¼ cup toasted pine nuts (see notes)
    • ¼ cup finely chopped fresh parsley

    Instructions

    1. Preheat your oven to 425F (220C).
    2. Add brussels sprouts to a large baking sheet, drizzle with avocado oil and season with salt and pepper.
    3. Toss to coat and spread them out. The more space they have, the crispier they’ll get. Turn them the cut side down to get them extra golden.
    4. Roast for 20 minutes. No need to flip them.
    5. To make the sauce, whisk together dijon mustard, maple syrup, lemon juice, and olive oil in a medium bowl. Set aside until ready to use.
    6. Once the brussels sprouts are ready, toss them with the sauce either in a serving bowl or right on the baking sheet and sprinkle with toasted pine nuts and fresh parsley. Enjoy!

    Notes

    Toasted pine nuts: Add raw pine nuts to a medium skillet over high heat. Lower the heat to medium-high and toast them for a few minutes. Toss them around every minute or so to prevent them from burning. They’re ready when they’re golden brown on both sides. Be careful not to burn them. They don’t need oil, they release oil as they warm up.

    Serving: These brussels sprouts are best served right away. If they sit in the sauce for too long, they’ll lose their crispiness.

    Storing: Store any leftovers in an airtight container in the refrigerator for 2-3 days.

    Reheating: Warm up the brussels sprouts in a saucepan on the stove with a splash of water over medium heat.

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    Did you make this recipe?

    Comment and rate the recipe below and tag @thehealthfulideas on Instagram with the hashtag #thehealthfulideas, I'd love to see what you made!

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    431 shares

    Comments

    1. Colleen says

      November 08, 2022 at 6:51 pm

      I think this may be my new favorite way to make brussels sprouts! Maple and mustard are perfect together. Thank you!

      Reply
    2. Amanda Mason says

      November 09, 2022 at 11:29 am

      So good! Loved every single bite! The flavors are robust...perfect for the autumn weather. I'm going to make this one for my Thanksgiving dinner this year!

      Reply
    3. Amanda says

      November 09, 2022 at 3:16 pm

      I love roasted Brussels sprouts, and this recipe was especially good! That maple and Dijon mixture gave it such a special touch and wonderful depth of flavor.

      Reply
    4. veenaazmanov says

      November 09, 2022 at 9:02 pm

      Sounds like the perfect vegan side! Brussels sprouts are my favorite this time of the year, I can't wait to give this a try for Thanksgiving.

      Reply
    5. Veronika says

      November 10, 2022 at 5:24 pm

      This is one of the best recipes I've tried for brussels sprouts! So easy to put together and has lots of flavors. Going to make them for Thanksgiving dinner this year ;)

      Reply
    6. Kristina says

      November 12, 2022 at 10:17 pm

      This was a great and tasty way to prepare brussels sprouts. I even managed to get me kids to take a few bites! One of my new favorites.

      Reply
    7. Maddy says

      November 12, 2022 at 10:18 pm

      I tried my leftovers in a spinach and arugula salad with a honey mustard dressing and wow, it was delicious! I warmed them in the micro, then added to the cool salad with lots of crispy vegetables and it was the perfect compliment.

      Reply
    8. Lauren Michael Harris says

      November 13, 2022 at 12:29 pm

      Brussels sprouts are my favorite. I really enjoyed the flavors of this recipe and especially the crunchy pine nuts - such a great addition!

      Reply
    9. Michele says

      November 13, 2022 at 10:15 pm

      These Brussels sprouts were amazing! The flavor combo is so delicious and we all wanted seconds. Will definitely make these again.

      Reply
    10. Enri Lemoine says

      November 14, 2022 at 11:25 am

      You got me with the combo Brussels sprouts plus roasted pinenuts. But what makes this dish so special is the maple syrup mustard dressing. I'm making it again this coming Thanksgiving. Thanks for the recipe.

      Reply

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    Welcome!

    I'm Veronika and The Healthful Ideas where I share original plant-based recipes for every day cooking and popular classics with a healthy twist.

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