Maple Mustard Roasted Brussels Sprouts

Name: Maple Mustard Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 12 oz of Brussels sprouts, halved; 1 tbsp of Dijon mustard; 1/2 tbsp of maple syrup; 1/2 tbsp of lemon juice; 1/2 tsp of garlic powder; salt to taste

December 2, 2019 Frank Mastrandrea Comments 0 Comment

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This Brussels sprouts recipe is a triple-threat.

It’s simple enough for your standard weeknight dinner table. It packs enough of a taste punch that it can hold it’s own as part of your holiday menu plan. And lastly? It’s low calorie enough that it works beautifully with any weight loss program.

There are many ways to cook Brussels sprouts these days, most of which result in rock-hard and unpleasant tasting vegetables. Those that don’t are often a recipe for bacon (or some other item which ruins any potential consideration of the dish as healthy), with a few Brussels sprouts thrown in for color.

I think this recipe for Maple Mustard Roasted Brussels Sprouts might change some hearts, mind and stomachs. It’s certainly easy enough to find out. Chances are, if you pick up some Brussels sprouts on your next trip to the grocery store, you already have everything else you need to make these tonight… something you can’t often say about most recipes.

Ingredients (Serves 4)

12 oz of Brussels sprouts, halved
1 tbsp of Dijon mustard
1/2 tbsp of maple syrup
1/2 tbsp of lemon juice
1/2 tsp of garlic powder
salt to taste

Prepare the Sprouts

To prepare the Brussels sprouts, slice a fresh end off the root from the bottom of the sprout… almost as you would to a flower before putting it in water. Then cut the entire sprout in half, length-wise.

You might lose some top leaves on the sprouts in this process, and if so… discard them. In other dishes you would use them, but unfortunately in this dish since we’re roasting the sprouts, the individual leaves will just burn.

Take the prepared Brussels sprouts and put them into either a bowl or a Ziploc bag and set aside. I strongly recommend a bag, if you have one handy.

Prepare the Sauce

In a small bowl, mix together the maple syrup, the Dijon mustard, the lemon juice and the garlic powder.

For most recipes calling for lemon juice I’d recommend using fresh lemon juice, especially if you’re putting it on a protein? But in this case it’s completely fine to reach for the bottle. We’ve made it both ways and because of the strong flavors of the maple and the Dijon I honestly think it’s fine.

If you’ve already got a half of a lemon sitting around unaccounted for, of course, be my guest and squeeze away!

Once the sauce is well mixed, pour it over the Brussels sprouts and toss to coat. If you’ve got them in a bag, a few shakes should do it. Try to shake and mix just enough to coat evenly, but not too violently so as to shake free a whole new batch of leaves.

Get Your Hands Dirty

Preheat your oven to 425 degrees. Meanwhile, prepare a baking pan or sheet by covering it with foil and cooking spray.

Arrange each of the coated Brussels sprouts, cut side down, in rows on the baking sheet. I’ve found the easiest and quickest way to do this is to just get in there and do it with your hands.

Once they’re all lined up, hit it with a sprinkle of salt to taste. Remember, you cannot UNsalt something, so if you’re not sure the first time you make this, you can go lighter… as you’ll have a second shot to salt coming up as you’ll see.

Bake for 15 minutes, by which time you should see a nice caramelization on the underside of the sprouts. Depending on how your oven heats, you might want to turn the pan halfway through the 15 minutes… but do NOT turn the sprouts.

After the 15 minutes are up, flip each of the sprouts over onto their backs, and roast for an additional five minutes. At this point you should/can taste one of the smaller sprouts, both for tenderness and for salt level. Add an additional dash of salt if you see fit.

Once they’ve cooked five minutes on their back they should be all set. Remove and serve immediately.