Forget everything you thought you knew about boring, bland Brussels sprouts! This Maple Dijon Roasted Brussels Sprouts recipe is about to revolutionize your side dish game with an irresistible combination of sweet, tangy, and nutty flavors that will make even the pickiest eaters come back for seconds. Imagine crispy, caramelized Brussels sprouts glazed with a mouthwatering maple Dijon sauce, topped with crunchy toasted walnuts and savory Parmesan cheese - this isn't just a side dish, it's a culinary experience that will transform your perception of these little green gems forever!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 pound Brussels sprouts
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 1/2 cup toasted walnuts
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Prepare the Brussels sprouts by trimming off the stem ends and removing any yellow or discolored outer leaves. Cut larger sprouts in half lengthwise to ensure even roasting, keeping smaller ones whole.
- In a large mixing bowl, whisk together maple syrup, Dijon mustard, olive oil, salt, and black pepper to create a smooth, well-combined glaze.
- Add the prepared Brussels sprouts to the bowl and toss thoroughly, ensuring each sprout is evenly coated with the maple Dijon mixture.
- Spread the coated Brussels sprouts cut-side down on the prepared baking sheet, arranging them in a single layer to promote even caramelization.
- Roast in the preheated oven for 20-25 minutes, turning once halfway through cooking, until the sprouts are golden brown and crispy on the edges.
- While the sprouts are roasting, lightly toast the walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently to prevent burning.
- Remove the Brussels sprouts from the oven and immediately sprinkle with toasted walnuts and grated Parmesan cheese.
- Transfer to a serving dish, garnish with additional black pepper if desired, and serve hot as a delicious side dish.
Tips
- Size Matters: Cut larger Brussels sprouts in half to ensure even roasting and maximum caramelization. Smaller sprouts can be left whole.
- Don't Overcrowd: Spread the sprouts in a single layer on the baking sheet. Overcrowding will steam the vegetables instead of roasting them crispy.
- Cut-Side Down: Placing the cut side of the Brussels sprouts facing down helps create a beautiful golden-brown surface with crispy edges.
- Toasting Nuts: Watch walnuts carefully when toasting - they can burn quickly. Stir frequently and remove from heat as soon as they become fragrant.
- Fresh is Best: Use fresh, firm Brussels sprouts for the best texture and flavor. Avoid sprouts with yellow leaves or soft spots.
- Customize Your Glaze: Feel free to adjust the maple syrup and Dijon mustard ratio to suit your taste preferences.
- Serve Immediately: These Brussels sprouts are best enjoyed hot, right out of the oven when they're at peak crispiness.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 20g
Protein: 10g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 15mg
