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    Home » Recipes

    Roasted Maple Dijon Brussels Sprouts

    Jump to Recipe·Print Recipe

    Roasted Maple Dijon Brussels Sprouts are the perfect side dish for Christmas or Thanksgiving and so easy to make. Roasted then seared to perfection, this sweet-tangy-savory recipe requires just 6 simple ingredients. Oil-free and delicious!

    Pan of fried Brussels sprouts.

    This recipe was inspired by Deryn over at Running On Real Food. Man, these things are delicious!!! Brussels sprouts are briefly marinated in a tangy-sweet-smoky, maple dijon sauce. Then, roasted and seared to perfection creating those caramelized crunchy bits everyone loves!

    If you’re one of those who’s always had a negative attitude towards Brussels sprouts, you are in for an awakening. These roasted Brussels sprouts are alive with flavor and perfectly cooked. This, my friends, is how vegetables are to be eaten. And, I’m sure they will be a family favorite. Ready? Let’s make’em!

    Bowl of raw Brussels sprouts, raw cashews, chopped sprouts on cutting board, and spoonful of Dijon mustard.

    Table of Contents

    • Ingredients You’ll Need
    • How To Make Maple Dijon Brussels Sprouts
    • Roasted Maple Dijon Brussels Sprouts Thoughts
    • More Vegan Holiday Side Dishes
    • Roasted Maple Dijon Brussels Sprouts

    Ingredients You’ll Need

    This easy 6-ingredient recipe is oil-free, oven-roasted, and pan-seared with raw cashews so you end up with a nutty, crunch, sweet, and savory dish.

    • Brussels Sprouts: Cut the stems off and slice in half length-wise.
    • Dijon Mustard: Spicy and tangy. Feel free to sub yellow mustard if that’s all you have.
    • Maple Syrup: Sweetness.
    • Garlic Powder
    • Bragg’s Liquid Aminos: adding a depth of flavor.
    • Raw Cashew: these are completely optional but I love the extra texture and crunch they add to this dish.
    Brussels sprouts in bowl of marinade.

    How To Make Maple Dijon Brussels Sprouts

    Delicious maple Dijon glazed Brussels sprouts roasted and then seared to perfection. 6 ingredients are all you need for this tangy-sweet-savory side dish! This recipe is so simple and takes about 35-40 minutes, including prep time.

    1. Make The Marinade: Prepare the sauce by combining the maple syrup, Dijon mustard, garlic powder, and Bragg’s Liquid Aminos to a small bowl and whisking everything together.
    2. Prepare The Brussels sprouts: Slice the Brussels sprouts in half lengthwise. You can either leave the stems on or cut them off. The Brussels sprouts usually hold together much better when cooking if you leave them on.
    3. Marinate: Pour the maple Dijon sauce over the Brussels sprouts and gently stir/toss until they are all evenly coated. Place the Brussels sprouts in the fridge and let them sit for 5-10 minutes.
    4. RoastLay the Brussels sprouts cut side down on a baking sheet lined with parchment paper. And, roast in 400˚F oven for 15 minutes.
    5. Pan Frying: Heat a nonstick skillet over medium heat and whip another batch of the maple dijon sauce. Toss the roasted Brussels sprouts into the skillet, add the cashews if using, and drizzle half the marinade over everything. Toss or stir and cook until the marinade begins to caramelize and the Brussels sprouts begin to char just a bit.

    That’s it! These maple Dijon Brussels sprouts can be served immediately. Use the extra marinade as a dipping sauce or drizzle.

    Roasted Brussels sprouts on baking sheet.

    Roasted Maple Dijon Brussels Sprouts Thoughts

    Recipe Adjustments?

    This recipe adapts easily to any holiday. Dried cranberries, chopped dates, and pecans are just a few examples of things you can add that will make this recipe stand out even more.

    How To Store Roasted Maple Dijon Brussels Sprouts?

    Place any leftovers in a covered container and store them in the fridge for 2-3 days.

    Can I Freeze Roasted Maple Dijon Brussels Sprouts?

    No. Plain and simple, no. It doesn’t work.

    Pan seared Brussels sprouts.

    More Vegan Holiday Side Dishes

    This recipe works great with any main dish and pairs beautifully with other sides. Check out these other amazing sides to serve with these Roasted Maple Dijon Brussels Sprouts!

    • The Best Vegan Mashed Potatoes
    • Easy Instant Pot Cabbage
    • Vegan Green Bean Casserole
    • Vegan Cornbread Dressing
    • Homemade Vegan Creamed Corn
    Plate of roasted maple Dijon Brussles sprouts.

    If you make this recipe I want to know. So, please leave a comment below with a star rating. And, be sure and share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work. Enjoy!

    Print
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    Roasted Maple Dijon Brussels Sprouts

    ★★★★★

    5 from 6 reviews

    Print Recipe
    • Total Time: 35 minutes
    • Yield: 4 servings 1x

    Ingredients

    Scale
    • 1 lb. Brussels sprouts
    • 3 Tbsp Dijon mustard
    • 2 ½ Tbsp maple syrup
    • ¼ tsp. garlic powder
    • 1 Tbsp Bragg’s Liquid Aminos or low-sodium veggie broth (optional)
    • ¼ cup raw cashews (optional)

    Instructions

    1. Preheat oven to 400˚F and line a baking sheet with parchment paper.
    2. Trim off the ends of the Brussels sprouts, sliced in half length-wise, and place in a small mixing bowl.
    3. Prepare the marinade by adding the mustard, maple syrup, garlic powder, and Bragg’s to a small bowl. Whisk until everything is well combined. Taste and adjust any flavors as you desire. 
    4. Pour the sauce over the Brussels sprouts and gently stir/toss to coat. Place the Brussels sprouts in the fridge and let them rest in the marinade for 5-10 minutes.
    5. Lay the Brussels sprouts cut side down on the baking sheet and bake for 15 minutes. When there are 5 minutes left for the sprouts to cook, preheat a nonstick skillet over medium heat and prepare another batch of the marinade.
    6. Add the Brussels sprouts and cashews to the pan, drizzle with some of the marinade, and gently stir with a spoon to toss. Cook for 3-4 minutes or until the marinade caramelizes. 
    7. Serve immediately. Cover and store any leftovers in the fridge for up to 3 days.

    Equipment

    Parchment Paper

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    Cashews

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    Nonstick Skillet

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    Cutting Board

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    Bragg’s Liquid Aminos

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    Maple Syrup

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    Wooden Cooking Utensils

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    Baking Sheet

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    Notes

    Nutrition info includes Bragg’s and cashews.

    • Author: Shane Martin
    • Prep Time: 15 mins.
    • Cook Time: 20 mins.
    • Category: Side Dish
    • Method: Bake
    • Cuisine: Vegan
    • Diet: Vegan

    Nutrition

    • Serving Size:
    • Calories: 142
    • Sugar: 10.5 g
    • Sodium: 563.8 mg
    • Fat: 4.3 g
    • Carbohydrates: 21.5 g
    • Fiber: 4.6 g
    • Protein: 5.6 g
    • Cholesterol: 0 mg

    Keywords: roasted brussels sprouts, maple dijon brussels sprouts

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    Reader Interactions

    Comments

    1. Hershey Miller

      May 06, 2022 at 11:34 am

      Hi Shane! These are the best Brussel Sprouts I ever did make! Sooooo good! Thank you! Cheers!
      PS – Love your Roasted Maple Carrots too!

      ★★★★★

      Reply
      • Shane Martin

        May 06, 2022 at 7:19 pm

        Thank you so much!

        Reply
    2. Vickie

      April 28, 2022 at 7:12 pm

      I tried this recipe this week, even though I have never been a fan of Brussel Sprouts. It was amazing! And the cashews added a nice crunch. Thank you, Shane!

      Reply
      • Shane Martin

        April 29, 2022 at 7:29 am

        Thank you so much, Vickie!

        ★★★★★

        Reply
    3. Kate

      January 01, 2021 at 2:30 am

      Thanks for all your recipes. Quick question. Can you use frozen Brussels sprouts with for this recipe?

      Reply
      • Shane Martin

        January 01, 2021 at 1:08 pm

        Absolutely!!! Just let them thaw.

        ★★★★★

        Reply
    4. Jcb

      December 26, 2020 at 6:33 am

      Made this yesterday and it was delicious and easy. I didn’t make as second batch of marinade because there was enough left over from the first batch. Thank you. Happy New Year.

      ★★★★★

      Reply
    5. Cindy

      November 07, 2020 at 11:52 am

      I added chunks of tofu since I didn’t have a lot of Brussels sprouts. Just roasted , no pan frying. It was fabulous!!

      ★★★★★

      Reply
    6. Jeannie

      October 31, 2020 at 7:41 am

      This recipe is right up my alley. I happened to have some brussels sprouts in the fridge so I just prepared the marinade and will make these for tonight’s dinner. Thank you!

      ★★★★★

      Reply

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