Maple Mustard Brussels Sprouts

Name: Maple Mustard Brussels Sprouts
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Ingredients: 1½ to 2 lb brussels sprouts; 2 tbsps olive oil (or more as needed); 1 tsp garlic powder; ½ tsp salt; ¼ tsp pepper; 2-3 tbsps maple syrup; 2 tbsps Dijon mustard

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A simple and flavourful roasted brussels sprouts recipe, this Maple Mustard Brussels Sprouts recipe comes together quickly and easily with a few kitchen staples. A delicious side dish for the holidays or a weeknight dinner that you can make ahead of time, this brussels sprouts recipe is caramelized to crispy perfection!

There’s nothing I love more than the crispy caramelized edges of brussels sprouts. It’s roasted for less than 30 minutes and you’ll love how easy it is. Sweet and tangy, this maple mustard glaze adds so much fun flavour to brussels sprouts. These maple Dijon roasted brussels sprouts are simple enough for an everyday dinner but tasty enough to serve during the holidays.

A platter of maple mustard brussels sprouts.

Why You’ll Love This Brussels Sprouts Recipe

It’s fast, thanks to the high oven temperature. These roasted brussels sprouts are done in a flash.
This roasted brussels sprouts and carrots recipe is the perfect side dish for any occassion. It does with anything from a Dutch oven roasted chicken, roasted chicken quarters, crispy chicken drumsticks, to slow cooker BBQ chicken. They’re great for busy weeknights and meal prepping!
All you need are a few simple ingredients. I rely on salt, pepper, and garlic powder to season the brussels sprouts and then top it with a maple syrup and Dijon mustard glaze. All ingredients that are always in my kitchen.

Ingredients You’ll Need

Ingredients needed to make maple mustard brussels sprouts.

brussels sprouts — try to get them in a similar size so they roast evenly. My brussels sprouts came in a pack and as you can see, there are some giant ones so cut those in quarters instead of half. I always wash them and pat dry beforehand.
olive oil — or a neutral oil of your choice.
garlic powder
salt
pepper
maple syrup — you need to use real maple syrup for this roasted brussels sprouts recipe. Pancake syrup is pretty much sugar water whereas maple syrup is made from the sap from maple trees.
Dijon mustard — this adds a delicious tangy flavour to your brussels sprouts.

How to Cut Brussels Sprouts

Slice off the bottom end of each Brussels sprout.
Slice them in half lengthwise, so the sprout stays together.
Discard any discoloured leaves and the bottom of the sprout.

How to Make Maple Mustard Brussels Sprouts

Heat the oven to 450F.
Clean, dry, and slice the brussels sprouts in half.
Toss them in the olive oil, garlic powder, salt, and pepper. You can toss them in a bowl or directly on the sheet pan.

Sheet pan with brussels sprouts, cut side down.

Roasted brussels sprouts on a sheet pan.

Place the brussels sprouts cut-side down onto a sheet pan.
Roast for 18 minutes.

Maple mustard added to a sheet pan with brussels sprouts.

Push all the brussels sprouts to the middle of the pan. Combine and drizzle the maple syrup and Dijon mustard over the brussels sprouts and toss the brussels sprouts to combine. I usually use a mini silicone spatula to make it easier.
Continue roasting for 5 more minutes or until the brussels sprouts are crispy.

Variations

Add bacon: this is my favourite variation! Make maple bacon brussels sprouts by adding some leftover crumbled bacon on top. I usually have a bit leftover in the fridge when I make my baked bacon. If you don’t have leftover bacon, you can bake some at the same time on a different sheet pan. I don’t bake them on the same sheet pan as the flavour from the bacon and bacon fat will outpower the brussels sprouts. Plus who wouldn’t love brussels sprouts with bacon and maple syrup?
Add lemon: add a bit of fresh lemon juice over the roasted brussels sprouts before serving to give it a bright acidity flavour.
Add red chili flakes: add a little kick to the maple brussels sprouts by sprinkling some red chili flakes onto the brussels sprouts before the second bake. The sweetness and spiciness will balance out, perfectly.
Add fresh herbs: add a few sprigs of rosemary or thyme to the sheet pan to add some herb flavours to the roasted brussels sprouts.

Close up of a platter of maple mustard brussels sprouts.

Recipe Tips and Notes

Line the sheet pan with some parchment or tin foil if you want to have an easier time cleaning up. I like the browning I get some the sheet pan so I just roast it directly on the sheet pan.
Make sure the brussels sprouts are fully dried before tossing them in olive oil. I always wash them before hand and pat them dry with paper towels. If the brussels sprouts are wet, it’ll be difficult for the olive oil and seasoning to coat the brussels sprouts and they’ll steam in the oven instead of crisp up.
Make sure there’s enough space between the brussels sprouts on the sheet pan. If they’re packed too tightly together, they’ll steam instead of roast. Mine was a tad bit tight but do as I say, not as I do lol. Use two sheet pans if neccessary.
Avoid any brussels sprouts with loose yellow leaves or dark brown spots. Make sure the leaves are tightly packed.

Three sage chicken thighs with rice and brussels sprouts in a green plate.

Why are my brussels sprouts mushy?

This usually means there isn’t enough space on the sheet pan for the vegetables. If everything is too close, the vegetables will steam up instead of roast. You want the hot air in the oven to be able to reach as much of the vegetables as possible.

Should I blanch brussels sprouts before roasting?

Nope, no need to blanch your brussels sprouts first! Straight into the oven they go.

How do I keep the brussels sprouts crispy?

Roasting the vegetables at a high temperature helps make them super crispy! Make sure your oven is set to 450F.

Make Ahead Tips

Meal prep: once cooled, store the roasted brussels sprouts in an airtight container for up to 4 days in the fridge. I usually portion them out with the rest of what I’m making such as Greek chicken thighs but you can also store them on their own and divy them up as needed throughout the week.