Ingredients
Brussels Sprouts
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Maple Dijon Glaze
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Brussels Sprouts: Place the trimmed and halved Brussels sprouts on the prepared baking sheet. Drizzle them with olive oil and sprinkle with salt and black pepper. Toss everything together to coat the sprouts evenly. Spread them out in a single layer with the cut sides facing down for optimal caramelization.
- Roast: Roast the Brussels sprouts in the preheated oven for 20 to 25 minutes, stirring once halfway through to ensure even browning. Roast until they are golden brown and tender.
- Make Maple Dijon Glaze: While the sprouts roast, whisk together pure maple syrup, Dijon mustard, and apple cider vinegar in a small bowl until well combined.
- Toss and Serve: Remove the roasted Brussels sprouts from the oven, drizzle them with the prepared maple Dijon glaze, and toss gently to coat. Serve immediately to enjoy the perfect balance of crispy sprouts and sweet-tangy flavor.
Notes
- For extra crispiness, make sure the Brussels sprouts are spread out in a single layer without overcrowding on the baking sheet.
- If you prefer a spicier glaze, add a pinch of cayenne pepper or chili flakes to the maple Dijon mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven for best texture.
- This recipe pairs wonderfully with roasted meats or as a hearty vegetarian side.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
