Brussels sprouts take on a whole new personality when roasted at high heat. Their outer leaves turn golden and crispy, while the centers become tender with a naturally sweet, nutty flavor.

These Maple Dijon Roasted Brussels Sprouts bring together pure maple syrup and tangy Dijon mustard for a delicious balance of sweet and savory flavors.

With just a handful of ingredients and about 30 minutes in the oven, this easy side dish pairs beautifully with roasted chicken, pork, or beef.

The maple syrup helps create caramelized edges, while the Dijon mustard adds a subtle sharpness that keeps the sweetness from overpowering the Brussels sprouts.

---

---

For another delicious way to enjoy Brussels sprouts, try our Bacon-Wrapped Brussels Sprouts with Maple-Dijon Dipping Sauce⁠, combining crispy bacon with a sweet and tangy dipping sauce.

Why You’ll Love This Recipe

Perfect balance of sweet and tangy: Pure maple syrup brings natural sweetness, while Dijon mustard adds a mild tang that complements the earthy flavor of Brussels sprouts.

Crispy, caramelized edges: Roasting at 425°F encourages golden-brown edges and slightly crispy outer leaves while keeping the centers tender.

Simple pantry ingredients: Olive oil, maple syrup, Dijon mustard, salt, and pepper are all you need to transform fresh Brussels sprouts into a flavorful side dish.

Easy preparation: Just whisk together the maple-Dijon mixture, toss with the Brussels sprouts, and let the oven do the work.

---

---

For another flavorful twist on this classic vegetable, try our Roasted Brussels Sprouts with Aleppo Pepper & Tahini Yogurt Sauce⁠, featuring warm, mildly spicy Aleppo pepper and a creamy tahini yogurt sauce.

Maple Dijon Roasted Brussels Sprouts

Tender roasted Brussels sprouts with caramelized edges, coated in a lightly sweet maple-Dijon glaze that balances sweetness with a touch of tanginess.

Recipe Details

Prep Time: 10 minutes

Cook Time: 20–30 minutes

Total Time: 30–40 minutes

Servings: 6

Ingredients

2 pounds Brussels sprouts, trimmed and halved

3 tablespoons extra-virgin olive oil

2 tablespoons pure maple syrup

1 teaspoon Dijon mustard

½ teaspoon Himalayan salt

½ teaspoon freshly ground black pepper

---

---

Need a substitution? View our kitchen swaps reference guide for smart, flavor-forward ingredient swaps — covering aromatics, pantry staples, dairy, proteins, and more.

---

Instructions

Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

In a small bowl, whisk together the olive oil, maple syrup, Dijon mustard, salt, and black pepper until combined.

Place the trimmed and halved Brussels sprouts in a large mixing bowl. Pour the maple-Dijon mixture over them and toss until evenly coated.

Spread the Brussels sprouts in a single layer on the prepared baking sheet, positioning the cut sides down. Avoid overcrowding.

---

Cook’s Note

Because maple syrup contains natural sugars, watch the Brussels sprouts during the final minutes of roasting to prevent the glaze from burning. Use two baking sheets if necessary to avoid overcrowding.

---

---

For more tips on using maple syrup in sweet and savory recipes, explore our guide, Cooking With Maple Syrup: How to Use It in Baking, Sauces, Glazes, and Savory Dishes.

---

Roast for 20–30 minutes, or until the Brussels sprouts are tender and the cut sides are golden brown with caramelized, slightly crispy edges.

Remove from the oven and serve warm.

Serving Suggestions

These Maple Dijon Roasted Brussels Sprouts make a flavorful side dish for everything from casual weeknight dinners to social gatherings.

The combination of sweet maple syrup and tangy Dijon mustard pairs especially well with savory main dishes.

Roasted Chicken: Serve alongside baked chicken thighs, like these Baked Garlic Butter Chicken Thighs.

Pork Dishes: The maple-Dijon glaze complements pork tenderloin, such as our Pork Loin With A Maple Garlic Sauce. Or pork chops, like these One-Skillet Creamy Garlic Pork Chops.

Beef Dishes: Pair with our Ranch Steak & Butter Garlic Sauce for a satisfying meal.

How to Store and Reheat Maple Dijon Roasted Brussels Sprouts

Refrigerator: Allow the roasted Brussels sprouts to cool slightly, then transfer them to an airtight container and refrigerate within two hours of cooking. Store for up to 3–4 days.

Reheating in the Oven: Preheat the oven to 375°F. Spread the Brussels sprouts in a single layer on a baking sheet and heat for 8–10 minutes, or until warmed through. Watch carefully to prevent the maple glaze from burning.

Reheating in an Air Fryer: Arrange the Brussels sprouts in a single layer and reheat at 350°F for 3–5 minutes, checking frequently until heated through.

Freezing: Although cooked Brussels sprouts can be frozen, freezing is not recommended for this recipe if you want to preserve their texture. Once thawed, the sprouts tend to become softer and lose their crispy, caramelized edges.

---

---

For another delicious combination of sweet and savory flavors, try our Roasted Brussels Sprouts with Miso-Maple Caramelized Onions and Apples⁠, featuring savory miso, sweet caramelized onions, and tender apples.

---

Frequently Asked Questions

Can I use frozen Brussels sprouts instead of fresh?

Yes, although fresh Brussels sprouts will give you better caramelization and crispier edges. If using frozen Brussels sprouts, roast them directly from frozen without thawing. Allow some of their moisture to evaporate before adding the maple-Dijon mixture to prevent the glaze from becoming watery.

Can I substitute honey for maple syrup?

Yes. Honey works well with Dijon mustard and provides a similar sweet-and-tangy flavor. Substitute an equal amount of honey for the maple syrup. Keep in mind that honey has a different flavor profile and may brown more quickly during roasting.

Why do Brussels sprouts sometimes taste bitter?

Brussels sprouts naturally contain compounds called glucosinolates that contribute to their slightly bitter flavor. Roasting helps balance that bitterness by developing sweeter, nutty flavors through browning. The maple syrup and Dijon mustard also help round out the flavor.

Can I use whole-grain mustard instead of Dijon mustard?

Absolutely! Whole-grain mustard adds a slightly coarser texture and little bursts of mustard flavor. You can substitute it in equal amounts for Dijon mustard, although the glaze won’t be quite as smooth.

Should I remove the loose outer leaves before roasting?

Remove any yellowed, damaged, or wilted leaves, but don’t discard the healthy loose leaves. They can become wonderfully crispy during roasting. Just keep an eye on them, since smaller leaves may brown faster than the halved Brussels sprouts.

---

---

Looking for something else to cook? Visit the Recipe Index to explore more recipes by ingredient, meal and cooking style.

---

More Deliciously Yummy Recipes

• Charred Maple Dijon Roasted Brussels Sprouts
• The Secret to Getting More Flavor From Your Citrus Zest
• Charred Green Beans with Caramelized Shallots, Orange Zest & Thyme-Butter Pecans
• One-Skillet Chicken and Peaches with Honey-Apple Cider Vinegar Sauce
• Gluten-Free Spiced Mandarin Pistachio Bread