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
- 1 lb (500g) brussels sprouts, stems removed, halved
- 1 tbsp avocado oil
- 1/2 tsp sea salt
- 1/2 tsp fresh black pepper
- 2 tbsp dijon mustard
- 2 tbsp maple syrup
- 1 tbsp freshly squeezed lemon juice
- 1 tsp extra virgin olive oil
- 1/4 cup toasted pine nuts (see notes)
- 1/4 cup finely chopped fresh parsley
Instructions
- 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!
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.
