Maple-Dijon Roasted Brussels Sprouts with Lemon and Hazelnuts
Brussels sprouts are halved, tossed in a maple-Dijon glaze, and roasted at high heat until the cut sides caramelize and the edges crisp. Toasted hazelnuts and fresh lemon zest are scattered over the top just before serving, adding crunch and brightness. The whole dish takes about 30 minutes and works as a side for weeknight dinners or holiday tables.
Equipment
- Oven (capable of 425°F / 220°C)
- Rimmed sheet pan (18×13 inch preferred)
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Microplane or fine grater
- Metal spatula or fish spatula
- Small skillet (for toasting nuts)
- Small bowl and whisk
- Clean kitchen towel
Ingredients
- 1.5 lb brussels sprouts, trimmed and halved lengthwise choose firm, bright green sprouts, about 1 to 1.5 inches in diameter for even roasting
- 3 tbsp extra-virgin olive oil cold-pressed; a peppery, robust oil adds depth
- 1 tsp Kosher salt use Diamond Crystal; reduce slightly if using Morton
- 0.5 tsp freshly ground black pepper medium grind
- 1 tbsp pure maple syrup grade A amber for balanced sweetness
- 2 tsp Dijon mustard look for a smooth, sharp Dijon (e.g., Edmond Fallot or Maille)
- 1 tsp apple cider vinegar unfiltered for nuance
- 2 cloves garlic, finely grated or pressed small cloves; grating helps the glaze cling
- 0.5 tsp smoked paprika adds gentle smokiness to mimic wood-fire roasting
- 0.25 tsp red pepper flakes optional, for subtle heat
- 1 medium lemon, zested, plus wedges for serving organic if possible, for vibrant zest
- 0.33 cup hazelnuts, toasted and roughly chopped or use almonds or pecans if preferred
- 2 tbsp fresh flat-leaf parsley, finely chopped adds fresh, herbal lift
- 0.33 cup pomegranate arils optional; for jeweled sweetness and color
- 1 pinch flaky sea salt for finishing
Instructions
- Heat the Oven and Pan: Place a rimmed sheet pan on the center or upper rack and preheat the oven to 220°C / 425°F. Preheating the pan jump-starts caramelization for deeper color and crunch.
- Prep the Sprouts (about 10 minutes): Rinse Brussels sprouts, remove any yellowed leaves, trim just the dry tip of the stem, and halve lengthwise. Dry thoroughly with a clean towel—dry surfaces brown, wet surfaces steam.
- Season: In a large bowl, toss sprouts with 3 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper until evenly glossy. Carefully add to the hot sheet pan, arranging them cut-side down in a single layer for maximal browning.
- First Roast (15 minutes): Roast at 220°C / 425°F for 15 minutes, until the cut sides are deeply browned and edges are crisping with a toasty aroma.
- Make the Glaze While they Roast (3 minutes): In a small bowl, whisk together 1 tbsp maple syrup, 2 tsp Dijon, 1 tsp apple cider vinegar, 2 grated garlic cloves, 1/2 tsp smoked paprika, and red pepper flakes (optional) until emulsified. The mixture should smell sweet-sharp and garlicky.
- Glaze and Finish (8–10 minutes): Slide the pan out, use a metal spatula to flip the sprouts, and quickly drizzle and toss with the maple–Dijon glaze directly on the pan. Return to the oven for 8–10 minutes, until the glaze clings, edges are lacquered, and centers are just tender.
- Toast the Nuts (3–4 minutes): While the sprouts finish, toast hazelnuts in a dry skillet over medium heat for 3–4 minutes until fragrant and lightly darkened (alternatively, bake on a small tray at 160°C / 325°F for 6–8 minutes). Roughly chop.
- Finish and Serve: Transfer sprouts to a warm platter. Shower with lemon zest and parsley, scatter toasted hazelnuts and pomegranate arils, finish with a pinch of flaky sea salt, and serve with lemon wedges for squeezing. Expect aromas of roasted brassica, citrus oils, and gentle smoke.
Notes
Michelle’s Tips:
- Max Crisp: Preheat the sheet pan and keep sprouts in a single layer, cut-side down. Crowding leads to steaming.
- Garlic Without Burning: Adding garlic in the glaze for the last roast prevents scorching at high heat.
- Faster Caramelization: Use a light-colored aluminum pan for even heat and avoid parchment; direct contact browns better.
- Flavor Twists: Swap hazelnuts for almonds or pecans; add 1 tbsp capers (patted dry) in the last 5 minutes for briny pops; or replace smoked paprika with 1/2 tsp cumin for a warmer profile.
- Oil Options: For a luxe finish, drizzle 1 tsp good balsamic or a thread of toasted sesame oil after roasting.
- Allergen Notes: Nut-free? Use toasted pumpkin seeds (pepitas) for crunch.
Serving Suggestions:
Plate on a warm, wide platter, letting the charred sides face up for dramatic contrast between deep mahogany edges and emerald interiors. Garnish with lemon zest, parsley, hazelnuts, and pomegranate arils for a jeweled, festive look. Pair with a creamy tahini drizzle or herbed quinoa, and pour a bright Sauvignon Blanc or sparkling water with citrus.Culinary Context:
While the name nods to Brussels, the flavor profile leans Mediterranean—acid, aromatic herbs, and good olive oil. I fell for this combination cooking family meals where skeptics quietly returned for seconds—proof that proper heat and a touch of sweetness can turn sprouts into stars.Optional Advanced Instructions:
- Make-Ahead: Trim and halve sprouts up to 24 hours ahead and refrigerate in a sealed container with a paper towel. Whisk the glaze up to 2 days ahead.
- Parallel Prep: Toast nuts and chop parsley while the sprouts finish their second roast.
- No Microplane? Mince garlic very finely; or use 1/4 tsp garlic powder in the glaze for a gentler bite.
Timing:
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Course & Cuisine:
- Course: Dinner, Lunch
- Cuisine (Origin): Mediterranean
Nutrition
Calories: 267kcalCarbohydrates: 26gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 666mgPotassium: 843mgFiber: 9gSugar: 10gVitamin A: 1622IUVitamin C: 164mgCalcium: 106mgIron: 3mg
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