Sweet & Savory Brussels Sprouts to Change Your Life

Okay, so who else is obsessed with Brussels sprouts? Like, is there anything better than crispy, caramelized veggies? Seriously, if you think these little guys are boring, you’re doing it wrong. 😜

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alrighty, let’s hit the grocery store! You’re gonna need:

– 500g of Brussels sprouts (fresh is a must, trust me)
– 3 tbsp of maple syrup (the real stuff, not that fake pancake stuff)
– 2 tbsp Dijon mustard (I like it spicy, but you do you)
– 2 tbsp olive oil (extra virgin, babe!)
– 1 tsp salt (gotta season!)
– 1/2 tsp black pepper (or more, if you’re feeling wild)
– 1/4 cup chopped pecans (totally optional, but why not add some crunch?)

Grab a cart, toss those in. Oh, and don’t forget to pick up a snack for later—like, maybe some chocolate? Just sayin’.

So Here’s Why I Make This Constantly

Okay, storytime! So, one night I was having a dinner party (you know, the kind where you try to impress your friends but also want to eat good food). I was like, “I need a veggie that slaps.” Enter: Brussels sprouts. I roasted them with just olive oil, salt, and pepper—a classic. But then…I thought, “What if I jazzed it up?” So I poured maple syrup and Dijon on ’em… 🤯 BEST DECISION EVER. I mean, they disappeared like a magician’s trick!

Every time I make this now, my friends are all like, “You’re a genius!” (They might be exaggerating a bit, but hey, I’ll take it.)

After sharing why you love this recipe, show another gorgeous photo of this masterpiece from a different angle.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, here’s the deal—don’t just throw those Brussels sprouts in the oven and forget about ’em. You gotta roast them at a high temp (like 400°F) and flip ’em halfway through! I mean, we want that crispy goodness, not sad, soggy sprouts. So set a timer and keep an eye on them because you want them to get nice and golden brown.

Don’t Mess This Up (My Top Tips)

1. Don’t overcook them! I did this once and ended up with mush. Yuck.
2. If your sprouts have little yellow leaves, trim ’em! They can be kinda bitter.
3. Be generous with the seasoning! Seriously, don’t be shy with that salt and pepper.
4. Taste before serving. Like, make sure the flavors are on point.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you happen to have leftovers (which is unlikely because they’re THAT good), you can store ’em in an airtight container in the fridge for about 3 days. Just reheat in the oven to get that crispy vibe back. Microwave? Nah. We want crunch!

If You Liked This, You’ll Probably Like These Too

– Roasted Sweet Potatoes with Honey: Sweet and savory, just like these sprouts!
– Garlic Parmesan Roasted Cauliflower: Another veggie that’ll wow your friends!
– Honey Balsamic Glazed Carrots: Because who doesn’t love a good glaze, amirite?

So, what do you think? Are you gonna give these a shot? Seriously, I’m telling you, they’ll change your veggie game forever! 🍽️ Let me know if you make them!

Maple Dijon Brussels Sprouts

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Maple Dijon Brussels Sprouts are a delightful twist on a classic side dish, combining the earthy flavors of roasted Brussels sprouts with a sweet and tangy maple-Dijon glaze. Perfect for holiday gatherings or weeknight dinners, these sprouts caramelize beautifully in the oven, offering a satisfying crunch and addictive flavor. With minimal prep time and simple ingredients, this recipe is sure to impress your family and friends.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4
Category: Side Dish
Method: Baking
Cuisine: American

Ingredients

Scale

500 g Brussels sprouts, halved
3 tbsp maple syrup
2 tbsp Dijon mustard
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/4 cup pecans, chopped (optional)

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Instructions

Preheat your oven to 200°C (400°F).
In a large bowl, toss Brussels sprouts with olive oil, salt, and black pepper until well coated.
Spread the Brussels sprouts on a parchment-lined baking sheet in a single layer.
Roast in the oven for 20-25 minutes until golden and crispy, stirring halfway through.
Meanwhile, whisk together maple syrup and Dijon mustard in a small bowl until smooth.
Once the Brussels sprouts are done, remove from the oven and drizzle with the maple-Dijon mixture. Toss gently to coat.
Return to the oven for an additional 5 minutes to caramelize.
If desired, sprinkle with chopped pecans before serving.
Serve hot and enjoy!