Name: Roasted Maple Dijon Brussels Sprouts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 lb. Brussels sprouts; 3 Tbsp Dijon mustard; 2 1/2 Tbsp maple syrup; 1/4 tsp. garlic powder; 1 Tbsp Bragg’s Liquid Aminos or low-sodium veggie broth (optional); 1/4 cup raw cashews (optional)

Roasted Maple Dijon Brussels Sprouts

Recipe by Shane Martin

Total Time35 minutes
Yield4 servings 1x
DietVegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

Ingredients

Units Scale

1 lb. Brussels sprouts
3 Tbsp Dijon mustard
2 1/2 Tbsp maple syrup
1/4 tsp. garlic powder
1 Tbsp Bragg's Liquid Aminos or low-sodium veggie broth (optional)
1/4 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.