Maple Dijon Brussels Sprouts
High-heat roasting turns Brussels sprouts nutty and crisp-edged, and a glaze of maple syrup, Dijon mustard, and apple cider vinegar goes on in the final minutes to caramelize into a glossy, tangy-sweet finish. Ready in about 30 minutes, this side works equally well on a weeknight plate or a holiday spread.
Equipment
- rimmed baking sheet
- Large mixing bowl
- Small bowl (for glaze)
- Whisk
- 12-inch skillet
- Chef's knife
- Cutting board
- Tongs or spatula
- Microplane or zester
- Measuring cups and spoons
Ingredients
- 1.5 lb brussels sprouts, trimmed and halved choose firm, bright green sprouts; smaller sprouts roast crisper
- 3 tbsp extra-virgin olive oil, divided 2 tbsp for roasting, 1 tbsp for finishing in the skillet
- 1 tsp Kosher salt Diamond Crystal preferred; halve if using Morton
- 0.5 tsp freshly ground black pepper
- 0.33 cup raw pecans, roughly chopped for garnish; toast for best flavor
- 3 tbsp pure maple syrup grade A amber for balanced flavor
- 2 tbsp Dijon mustard smooth Dijon (e.g., Maille) for silky glaze
- 1 tbsp apple cider vinegar unfiltered with the mother, for bright acidity
- 1 tsp tamari or soy sauce use gluten-free tamari to keep the dish GF
- 0.5 tsp smoked paprika adds gentle smokiness to balance sweetness
- 0.25 tsp red pepper flakes optional, for a hint of heat
- 1 small shallot, thinly sliced adds sweetness and texture to the glaze
- 3 cloves garlic, minced freshly minced for best aroma
- 1 tsp lemon zest finishing brightness
- 1 tsp fresh lemon juice balances the glaze
- 2 tbsp flat-leaf parsley, chopped or 1 tsp fresh thyme leaves
- 2 tbsp dried cranberries optional garnish for tart-sweet pop of color
Instructions
- Preheat the Oven and Pan: Place a rimmed baking sheet on the middle rack and preheat the oven to 425°F (220°C) for at least 10 minutes so the pan gets hot—this jumpstarts crisping.
- Prep the Brussels Sprouts: Trim the stem ends and remove any yellowed leaves. Halve lengthwise so each piece has a flat cut side for maximum caramelization.
- Season: In a large bowl, toss halved sprouts with 2 tbsp olive oil, kosher salt, and black pepper until every leaf is lightly glossy.
- Roast: Carefully remove the hot baking sheet, add the sprouts cut-side down in a single layer without crowding, and return to the oven. Roast 18–22 minutes, rotating the pan once, until the cut sides are deeply browned and the edges are frilly and crisp. Aim for dark caramel color—not black—on the flat sides.
- Toast the Pecans (while sprouts roast): In a dry skillet over medium heat, toast chopped pecans 3–4 minutes, stirring, until fragrant and a shade darker. Transfer to a bowl to stop the cooking.
- Mix the Maple–Dijon Glaze: In a small bowl, whisk maple syrup, Dijon, apple cider vinegar, tamari, smoked paprika, and red pepper flakes (if using) until smooth and glossy.
- Sauté Aromatics: Heat the remaining 1 tbsp olive oil in the skillet over medium heat. Add sliced shallot and cook 2–3 minutes until soft and lightly golden at the edges. Add minced garlic and cook 30–45 seconds until fragrant—do not brown.
- Glaze and Coat: Add the roasted sprouts to the skillet, pour in the maple–Dijon glaze, and toss to coat. Simmer 1–2 minutes, stirring, until the glaze thickens slightly and clings to the sprouts with a shiny sheen.
- Finish: Off the heat, fold in lemon zest, lemon juice, and parsley (or thyme). Taste and adjust seasoning with a pinch more salt or vinegar if needed.
- Serve: Transfer to a warm platter. Sprinkle with toasted pecans and dried cranberries. Serve immediately while edges are still crisp.
- Alternative Methods: Air fryer: 400°F (200°C) for 12–15 minutes, shaking halfway, then proceed with the skillet glaze. Stovetop-only: Sear sprouts cut-side down in 2 tbsp oil over medium-high 6–8 minutes until well browned, flip and cook 3–4 minutes more, then glaze as directed.
Notes
Michelle’s Tips:
- Don’t Crowd the Pan: Space ensures steam escapes and edges crisp.
- Preheat the Sheet: A hot surface promotes instant caramelization.
- Balance to Taste: For a tangier profile, add 1–2 tsp more vinegar; for sweeter, 1 tsp more maple.
- Nut-Free Option: Swap pecans for toasted pumpkin seeds (pepitas).
- Gluten-Free: Use certified GF tamari.
- Oil-Free Variation: Toss sprouts with 2–3 tbsp aquafaba instead of oil; roast as directed. Finish the glaze in a nonstick pan with a splash of water if needed.
- Extra Depth: Add 1 tsp white miso to the glaze for savory complexity, whisking until smooth.
Serving Suggestions:
- Plate on a warm, shallow platter so the glaze pools lightly beneath the sprouts.
- Contrast textures with a scatter of toasted pecans and cranberries.
- The Ideal Look: Bronzed, frilly edges; a shiny lacquer on the sprouts; aromatic steam of maple, Dijon, and garlic.
- Pair with creamy polenta, a grain bowl of farro and roasted squash, or crispy tofu cutlets.
- Drinks: A dry cider, crisp pilsner, or a light-bodied Pinot Noir.
Culinary Context:
Brussels sprouts, beloved across northern Europe, meet Dijon from Burgundy and maple from the forests of Québec—an elegant, cross-Atlantic conversation on the plate. I first served this as a holiday side, only to watch it steal the spotlight from the main course.Optional Advanced Instructions:
- Make-Ahead: Trim and halve sprouts up to 2 days ahead; store sealed and refrigerated. Whisk glaze up to 3 days ahead.
- Toast in Advance: Pecans can be toasted 3 days ahead; keep airtight.
- Reheating: Rewarm gently in a skillet over medium heat with a splash of water to loosen the glaze, 2–3 minutes.
Timing:
- Prep Time: 15 minutes
- Cook Time: 25 minutes (includes roast, skillet finish; toasting pecans happens during roast)
- Total: 40 minutes
- Serves: 4 people
Nutrition
Calories: 303kcalCarbohydrates: 36gProtein: 7gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 797mgPotassium: 805mgFiber: 9gSugar: 19gVitamin A: 1623IUVitamin C: 150mgCalcium: 112mgIron: 3mg
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