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!
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.
- 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.
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.
Preheat your oven to 425F (220C). Cut the stems off the brussels sprouts and slice them in half.
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.
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!
Dijon mustard sauce: To make the vinaigrette 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.
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.
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.
You can mix in the dill, parsley, and pine nuts now or save them just for garnish.
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!
No, it would change the flavor too much.
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.
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.
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!
- 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
- Preheat your oven to 425F (220C).
- Add brussels sprouts to a large baking sheet, drizzle with avocado oil and season with salt and pepper.
- 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.
- Roast for 20 minutes. No need to flip them.
- 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.
- 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!
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.
Keywords: maple dijon, brussels sprouts