Roasted Maple Dijon Brussel Sprouts

Roasted Brussel Sprouts

My favorite way to cook brussel sprouts is by roasting them. I love how the edges get crispy from the intense heat and they seem to take on a hint of sweetness. Many sprout recipes usually incorporate some sort of meat like bacon or prosciutto. While they are tasty, I wanted to do something a little different and create a more vegetarian friendly side dish.

I first discovered the flavorful power of the dressing when I made the Pear Lettuce Salad with Maple Dijon Vinaigrette. After a few tweaks, it became the perfect complement to the roasted sprouts. Finally, the addition of the toasted almonds added a great crunch.

Roasted Maple Dijon Brussel Sprouts
Prep Time
Cook Time
Total Time
Recipe Type: Side
Serves: 4-6 people
  • 2 lbs. fresh brussel sprouts, halved
  • 1/3 cup sliced almonds, toasted
  • 1/3 cup + 2 Tbl. olive oil
  • 2 Tbl. cider vinegar
  • 2 Tbl. maple syrup
  • 1 Tbl. Dijon mustard
  • 1 tsp. garlic, minced
  • salt and pepper to taste
  1. Preheat the oven to 425 degrees. Evenly distribute the brussel sprouts on a sheet pan. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Toss to coat.
  2. Roast at 425 degrees for 25 – 30 minutes or until crisp tender. Flip halfway through. Temperature depends on the size of your sprouts. Dark spots are normal and adds flavor.
  3. Pour remaining olive oil, cider vinegar, maple syrup, Dijon mustard and garlic into a small mixing bowl. Whisk together until well combined. Salt and pepper the dressing to taste.
  4. Toss the dressing, cooked sprouts, and toasted almonds in a large mixing bowl until well coated. Serves about 4 – 6 people.


  1. My all time favorite recipe! The whole family loves it and i make this dish at least 3-4 times a month. Thank you so much:)

  2. Love this recipe!! Great flavor and texture combos! Interesting sprouts with the Maple, Almonds and Dijon. Love the photo…tempting!

  3. I really like the sound of doing brussels sprouts with maple dijon!

  4. I have no wish to consume brussels sprouts – I have to love my uncle’s name for them (“cabbage turds”) – and my mom doesn’t like them either, but my dad and, increasingly, my brother do. Mom used to get away with not making them ever because they were kind of expensive, but now she’s having to make them more often. I’ll suggest this recipe to her; maybe it’ll be something she likes, too, so she’ll want to make them and not look for excuses not to!

  5. Brussel sprouts are one of my favorite vegetables! This recipe looks delicious!

  6. We love brussel sprouts. I’ll be making this soon!

  7. What a delightful recipe to find early on Thanksgiving morning! Thank you and Happy Thanksgiving to you.

  8. I could live off of brussels sprouts – love your recipe!


  9. Yum.
    Just yum.
    Love the addition of maple syrup and the Dijon mustard.
    Will try this…

    Happy Thanksgiving dear friend…!

Leave a Comment

%d bloggers like this: