These Maple Mustard Brussels Sprouts will quickly become one of your favorite side dishes! Simple to prepare with minimal dishes or prep time, you can easily add a flavorful veggie to weeknight dinners or a holiday meal.
What’s Included In This Post
Long-gone are the days of turning up our noses at Brussels sprouts. So many people have discovered just how tasty these little cruciferous vegetables can be. If you’re reading this, you’re probably one of them!
As a registered dietitian, I love to see it. Most people in the United States struggle to eat more than one or two servings of fruits and vegetables each day. It’s so much easier to do when you have veggies that actually taste good.
The key here is high-temperature roasting. That helps bring out some natural sweetness to mask the sometimes-bitter flavor of raw veggies. Plus, the sweet and tangy maple-mustard coating takes the flavor to the next level. If you’re still not sold on Brussels sprouts, I hope you give these a try.
To read more about how to make vegetables taste better, I recommend this post!
Maple Mustard Brussels Sprouts Ingredients
You only need a few simple ingredients to make this flavoful side dish:
- Fresh Brussels sprouts, trimmed and sliced into halves or quarters
- Whole-grain mustard or stone-ground mustard
- Olive oil
- Maple Syrup
- All-Purpose MSG Seasoning or a similar low-sodium or salt-free seasoning blend
(full ingredient list and quantities listed in the recipe card below)
Street Smart Nutrition Tip: No matter what size Brussels sprouts you start with, try to cut them into roughly equal sizes for roasting. This helps ensure they cook evenly, without scorching some while others are firm and undercooked.
What is whole-grain mustard?
Mustard actually starts out as a seed, which can be dried, powdered, or ground. A whole grain mustard keeps the mustard seeds intact, mixing them with vinegar, water, salt, and seasonings like spices or sugar.
The texture is unique compared to other mustards, with an intense but pleasant flavor. You only need a spoonful to get some pretty amazing flavor for roasted Brussels sprouts and other dishes, which is why I often recommend cooking with mustard. Maille Old-Style Whole Grain Mustard is a favorite around here!
Swaps and Substitutions
If you don’t have whole-grain or stone-ground mustard, you can use a creamy Dijon mustard instead. This will mix differently with the Brussels sprouts since it has a different texture. I recommend blending the mustard with the olive oil, maple syrup, and seasonings first. Then toss the maple mustard glaze with the uncooked Brussels sprouts.
There are tons of other vegetables you can add. Try chopped onions, carrots, or sweet potatoes. These options will cook to crispy perfection in about the same amount of time as the Brussels sprouts as long as you don’t overcrowd the sheet pan.
There are also lots of different ways to customize your garnishes or toppings. Try adding chopped pecans, pistachios, or pumpkin seeds (pepitas). You can also find seasonal inspiration with dried cranberries or fresh pomegranate arils.
How to Make Maple Mustard Brussels Sprouts
This delicious side dish is shockingly easy to make! Follow these simple steps to go from start to finish in about 30 minutes.
- Start by preheating your oven. Trim the fresh Brussels sprouts to remove the stems and any discolored outer leaves. Slice them into halves or pieces of roughly the same size.
- Place the trimmed Brussels sprouts in a large bowl. Add the mustard, olive oil, maple syrup, and seasonings. Toss to combine, or until all the sprouts are coated.
- Spread the mixture in a single layer on your sheet pan.
- Roast in a 425 degree F oven for about 20 minutes. Once the edges and cut sides start to brown, remove from the oven. The Brussels sprouts should be fork-tender.
- Serve with Dijon Aioli or your favorite dipping sauce or condiment and enjoy!
Street Smart Nutrition Tip: Leave some room between the Brussels sprouts to let air circulate. Overcrowding leads to steaming, which might make for soggy rather than crispy Brussels sprouts. If you don’t have a large sheet pan, separate onto two smaller sheet pans or baking sheets, or cook in batches.
What to Serve with Maple Mustard Brussels Sprouts
The Dijon Aioli is a must-try if you like a rich, creamy dipping sauce. It has many uses and can easily be whipped up in a small bowl while the Brussels sprouts are roasting. You also can’t go wrong with a drizzle of maple syrup over the top just before serving.
There’s truly no wrong way to serve them, which is the best part in my opinion. I don’t want to have to overthink dinner on a busy weeknight!
Pair with a source of protein and fiber-rich grains or starches for a well-rounded, nourishing meal. Here are a few suggestions:
- Air Fryer Chicken Breasts or rotisserie chicken
- Walnut-Crusted Salmon
- Ham and Sweet Potato Hash
Storage Tips
Good luck if you’re planning for leftovers! You might need to make a double batch if you’re using this recipe for meal prep. It’s easy to do, just account for the extra prep time.
Store leftover Maple Mustard Brussels Sprouts in an airtight container. Refrigerate for up to three days, which is generally when they maintain the best flavor and texture.
Reheat in the microwave. Or, you can quickly crispy them up in a nonstick skillet on the stovetop or in the air fryer. Add some additional mustard or maple syrup to refresh the flavor.
Maple Mustard Brussels Sprouts
Ingredients
- 16 oz Brussels sprouts, trimmed, about 20 large pieces
- 1 tbsp whole grain or stoneground mustard
- 1/2 tbsp olive oil
- 1 tbsp maple syrup
- 1/2 tsp All-Purpose MSG seasoning, or salt and pepper to taste
Instructions
- Preheat your oven to 425 degrees F. Prepare a baking sheet by lining it with aluminum foil or non-stick cooking spray.
- Trim the brussels sprouts and remove the stalks if needed. Chop in half or quarters until nearly uniform in size. Add to a mixing bowl along with whole grain mustard, olive oil, maple syrup, and seasonings. Gently toss to coat.
- Spread the Brussels sprouts on the prepared baking sheet in a single layer. Bake for 15-20 minutes or until the edges begin to brown and they are cooked to your desired softness.
- Pair with Dijon Aioli or your favorite sauces or condiments. Serve hot and enjoy!
Notes
Nutrition
If this becomes your new favorite way to enjoy Brussels sprouts, I want to hear about it! Leave a comment or rating below to let me know what you think.
And as always, thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!
Disclosure: This post was originally created through my partnership with Unilever® for the 2019 Agents of Change Program, published in December 2020. It has since been updated to improve the overall quality of the information, recipe, and images.
Questions & Reviews
Hi there! This recipe looks amazing, and I am definitely going to make it for Thanksgiving this week! One question for you: can you tell me where/how the maple syrup comes into play in the recipe? Should the Brussels sprout be tossed in it (along with the mustard) before roasting, or is it mixed into the aioli? Thanks!
Kayla, thanks for catching that oversight! I have the recipe corrected now, but the maple syrup is adding before roasting. You can also drizzle with more if you love that sweet flavor!