Garlic Maple Mustard Roasted Brussels Sprouts
These tangy, sweet, garlicky maple mustard roasted brussels sprouts are the perfect quick, vegan side dish for any meal, any guest and any occasion.
Let’s be honest. We know veggies are important, but it can be tough to find a way to cram them into our weeknight meal routine.
I turn to this sweet, tangy oven-roasted brussels sprouts recipe with a kiss of garlic every time I’m feeling uninspired, but know that my body is screaming for more vitamins and less pasta. Metabolism, how you betray my heart’s desires!
You only need 5 minutes and 5 ingredients (plus salt and pepper) to prep this simple but flavorful side dish packed with Vitamin C. I like to opt for bagged, pre-sliced brussels sprouts to save a few extra minutes.
I love this garlic maple mustard brussels sprouts recipe because it’s the perfect side dish for just about any occasion.Jump to Recipe
Last-minute weeknight meal? No sweat. Fancy schmancy steak dinner? Bring it on. Fuss-free holiday dinner? You got it. I serve these brussels sprouts with chicken, salmon, pork, carbonara, tofu and all sorts of things.
There are a gazillion ways to serve these bad boys and customize the recipe to make it your own. Read on for inspiration.
Stop stressing about how you’ll get your veggies in this week’s meal plan and add this recipe to your rotation. It’s friendly for vegans, vegetarians and those on the paleo and keto diets.
Let’s get into the good stuff!
- Brussels sprouts
- Maple syrup
- Dijon mustard (or whatever type you prefer)
- Olive oil
- Garlic powder
- Salt and pepper
Watch Me Make These Roasted Brussels Sprouts
Can’t see the video below? Watch it on Instagram.
How To Roast Brussels Sprouts
I tend to cook brussels sprouts at a relatively high heat, around 400F.
The secret to cooking great roasted brussels sprouts in the oven is cooking them in a decent amount of fat to ensure they don’t get too dry (though you should totally embrace the crispy bits).
To ensure your sprouts don’t dry out, use plenty of olive oil, or butter, or bacon fat, or whatever you prefer to cook with. When in doubt, add a little bit more fat than you think you might need.
Also, don’t forget the salt-n-pepa. Cuz honestly — like tofu, chicken or tilapia — brussels sprouts are only as good as the seasoning you give them!
Crispy Brussels Sprouts
The sugar in the maple syrup will caramelize and make these brussels sprouts a little bit extra brown and crispy, which I am OBSESSED WITH, but you’ve been warned: They may look a bit dark, though they should not be burnt and dry as long as you stick to the recipe.
If you’re getting nervous and think they might be overcooking, just remove from the oven and poke the center of one of your sprouts with a fork to give it a quick test. If there are no issues, return the pan back for the rest of the cooking time. If they seem too dry, see the next section for my technique to moisten sprouts.
You can almost certainly expect to see a little char on what I call the “crispy bits,” AKA the leafy, outermost layers that separate from the sprout’s core and scatter all over the pan once you toss the brussels sprouts in seasoning. They are burnt, which is typically not something most people readily embrace, but they are my favorite pieces. I love the juxtaposition of the different textures.
Moist Brussels Sprouts
If you are anti-crispy sprouts, consider adding a sheet of tinfoil over your sprouts as they cook in the oven to trap the steam inside. You could also add a small splash of water into the bottom of the pan.
Jazz up your brussels sprouts
This is a 5-ingredient recipe, but there are so many amazing ways to tweak this recipe if you’ve got the extra time and are feeling creative.
Maple mustard bacon brussels sprouts
To beef up this side dish, consider chopping bacon slices into tiny cubes and tossing with the sprouts. The classic combo of maple and bacon is fantastic with brussels sprouts! You can also sprinkle in pre-cooked bacon bits after the sprouts cook, if you have those on hand.
Honey mustard brussels sprouts
This variation is super easy: Swap maple syrup for honey and enjoy the classic combination of honey mustard. Honey brights a lighter sweetness to this dish, while maple syrup is a more robust, brown sugar-y, molasses-y sort of sweetness.
Add a squirt of Sriracha, or your favorite hot sauce, to your brussels sprouts and toss. You might also consider cayenne or paprika.
You can always opt for your favorite all-purpose seasoning blend. I love adding sesame seeds to these sprouts! A little dash of turmeric powder would be tasty too.
Balsamic vinegar glaze
A balsamic vinegar glaze garnish never hurt anybody! Drizzle some of this liquid gold on at the last minute for a fancy, gorgeous treat.
Garlic Maple Mustard Roasted Brussels Sprouts
- sheet pan
- 10 oz. sliced brussels sprouts approx. 1 ⅓ cup
- scant 1/4 c. maple syrup
- scant 1/4 c. Dijon mustard
- 3 tbsp. olive oil
- 1 tbsp. garlic powder
- Sprinkle of sea salt
- pepper to taste
- Preheat oven to 400°F. Place tinfoil on a sheet pan and spread brussels sprouts evenly across pan.
- Drizzle maple syrup, mustard, olive oil, garlic powder, and sprinkle of salt and pepper as evenly as possible across brussels sprouts. Using clean hands, toss the sprouts until they are evenly coated in the ingredients.
- Bake for 20-25 minutes, or until brussels sprouts are at your desired level of doneness. Note: They will likely brown as the maple syrup caramelizes. Poke with a fork to check doneness, if you're getting nervous that the sprouts are getting too dark.
More Side Dishes:
Like This Recipe?
1. Give it a rating in the comment section (scroll down).
2. Save it for later on Pinterest! Click an image below.