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!
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!
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.
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.
- 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.
- 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.
- 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.
- RoastLay the Brussels sprouts cut side down on a baking sheet lined with parchment paper. And, roast in 400˚F oven for 15 minutes.
- 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 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.
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
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!
Roasted Maple Dijon Brussels Sprouts
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 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
- Preheat oven to 400˚F and line a baking sheet with parchment paper.
- Trim off the ends of the Brussels sprouts, sliced in half length-wise, and place in a small mixing bowl.
- 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.
- 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.
- 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.
- 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.
- Serve immediately. Cover and store any leftovers in the fridge for up to 3 days.
Notes
Nutrition info includes Bragg’s and cashews.
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
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Hi Shane! These are the best Brussel Sprouts I ever did make! Sooooo good! Thank you! Cheers!
PS – Love your Roasted Maple Carrots too!
Thank you so much!
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!
Thank you so much, Vickie!
Thanks for all your recipes. Quick question. Can you use frozen Brussels sprouts with for this recipe?
Absolutely!!! Just let them thaw.
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.
I added chunks of tofu since I didn’t have a lot of Brussels sprouts. Just roasted , no pan frying. It was fabulous!!
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!