Roasted Maple Dijon Brussels Sprouts

These roasted Maple Dijon Brussels Sprouts are the perfect side dish for both the holiday table and an average weeknight dinner. 

Made on a sheet pan with simple ingredients, these sprouts require only 5 minutes of prep and are ready in just 30 minutes. 

This is my favorite way to prep Brussels sprouts. This recipe combines my basic Crispy Brussels Sprouts recipe with the sweet flavors of my favorite Fall dressing, Maple Dijon Vinaigrette, to create a delicious side dish the whole family will enjoy. 

For more delicious vegan holiday meals and sides, try this Mushroom Pot Pie, Garlic Mashed Potatoes, Stuffed Acorn Squash with Wild Rice, or easy Vegetable Pot Pie.

For more perfect veggie side dishes, try these recipes: Garlic Roasted Asparagus, Maple Roasted Carrots, or Garlic Smashed New Potatoes. 

Why You’ll Love This Recipe

• Delicious flavor – Brussels sprouts are having a moment as one of everyone’s new favorite vegetables. This recipe combines the delicious flavor of roasted Brussels sprouts with the savory yet sweet flavor of my Maple Dijon Vinaigrette – the best of both worlds!
• Easy to scale – This recipe is super easy to adjust to serve a lot of people, making it the perfect veggie side dish for holiday meals.
• Allergy-friendly – This recipe is free of all major allergens, making it the perfect side dish for a crowd.
• Customizable – You can easily customize this recipe by adding more or different spices to the marinade or using a different marinade entirely like my Homemade Italian Dressing or Oil-Free Apple Cider Vinaigrette. 

Ingredients

Roasted Brussels Sprouts Ingredients

• Brussels Sprouts – This recipe uses 2lbs of Brussels sprouts which serves about 4 people. You can easily double or even triple this recipe to serve a crowd.
• Sea salt & Black pepper – Used as a garnish on the Brussels sprouts after roasting. 

Maple Dijon Vinaigrette Ingredients

• Olive oil – A high-quality Extra-virgin Olive Oil provides delicious flavor to this vinaigrette. Swap with avocado oil if you prefer.
• Dijon mustard – Dijon gives the star flavor to this recipe. Swap for honey mustard (if you aren’t vegan) for a slightly sweeter marinade or yellow mustard in a pinch.
• Maple Syrup – It is important to use pure maple syrup in this recipe as pancake syrup may burn under high oven temps. 
• Apple cider vinegar – Gives more fall flavor to this marinade, and helps thin out the mixture. Swap for balsamic vinegar for a twist.
• Garlic powder – You can use fresh minced garlic if you prefer, but I always have garlic powder on hand, so that’s my go-to.
• Black pepper – You can omit this in the marinade itself if you prefer, but it adds some extra flavor. Don’t forget to garnish with more black pepper at the end. 

Helpful Equipment

In addition to measuring cups and spoons, the following equipment is helpful for this recipe:

• Small bowl or glass measuring cup- For mixing the marinade
• Large mixing bowl – For mixing the Brussels sprouts with the marinade
• Large baking sheet
• Parchment paper (optional, but I like it for easy clean up)
• Sharp Chef’s knife

How to Make Roasted Brussels Sprouts

​This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!

Preheat the oven to 400 degrees Fahrenheit.

Wash the Brussels sprouts and remove the outer leaves. Cut off any remaining stem and chop the Brussels sprouts in half. 

Toss the chopped Brussels sprouts into a large bowl and set aside.

In a small bowl or glass measuring cup, mix all ingredients for the Maple Dijon Vinaigrette. Pour half of the vinaigrette onto the chopped Brussels sprouts and set the remaining half aside.

Spread the Brussels sprouts out in a single layer on a parchment-lined baking sheet. You do not need to make sure the flat side is up or down as long as the size are relatively uniform, they should cook evenly.

Roast at 400 degrees Fahrenheit for 20-25 minutes or until the outer edges are crispy and golden brown. The sprouts should have a tender interior when poked with a fork. 

To make these Brussels sprouts in the air fryer, follow the same prep instructions and air fry the sprouts at 375 degrees Fahrenheit for 10-15 minutes.

Once the Brussels Sprouts are roasted, pour the remaining half of the Maple Dijon Vinaigrette over the sprouts and serve immediately.

That’s it! Enjoy!

Variations

• Brown sugar brussels sprouts: Swap the Maple syrup in the marinade with dissolved brown sugar and water or just add 2 tsp brown sugar to the recipe.
• Finish with a balsamic glaze, lemon juice, and fresh herbs for a unique and great flavor.

How to Store 

• Fridge: Store leftovers in an airtight container in the refrigerator for 5-7 days.

More Tips

• Not Vegan? Sprinkle the roasted Brussels sprouts with feta cheese or serve them alongside meat dishes like pork chops.
• Gluten-Free? Made as-is, this recipe is already gluten-free! Double-check your choice of mustard just to be safe.
• Want to mix it up? Serve these sprouts sprinkled with roasted pumpkin seeds, pine nuts, or cranberries for a festive feel. 

FAQ: Maple Dijon Brussels Sprouts