Dijon Roasted Brussels Sprouts

Dijon Roasted Brussels Sprouts

All veggies taste best when they’re in season but this is especially true for Brussels sprouts, and now is their time to shine.  I get so excited to see them at markets in the fall.  Choose sprouts that have an even green coloring, are firm, and measure about 1 1/2 inches in diameter.  This is an old recipe from way back in my archives, but it deserves to get out in the limelight again.  Easy vegetable sides are a rare find, especially kid friendly ones.

Dijon Roasted Brussels Sprouts is a family favorite by young and old that has definite possibilities for your holiday dinner table. However, there is no need to wait for a holiday, this unfussy side is quick and simple for weekday meals.

Roasted Brussels Sprouts with Pomegranate and Almonds

You say you dislike Brussels sprouts?  If you’ve only had them steamed or boiled, I understand.  Make them like this and you’ll love them forever!

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This is my favorite way to cook them.  The prep is so quick, then pop them in the oven to roast while you finish the rest of dinner.  Easy peasy.

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You will find yourself munching on them like candy.  No kidding ?

Dijon Roasted Brussels Sprouts

Best to make them just in time to serve or else they’ll disappear before they get to the table.  That’s what happens at my house.

Enjoy!

Amy

Dijon Roasted Brussels Sprouts (serves 6-8)

2 pounds Brussels sprouts, washed, trimmed, and cut in half lengthwise

4 tablespoons extra virgin olive oil

2 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 teaspoon minced garlic

2 teaspoons maple syrup

1 teaspoon sea salt

black pepper

Directions:

Preheat oven to 425 degrees.

Clean and prep Brussels sprouts by trimming the bottom of the hard stem off and cut in half.  Place halved Brussels sprouts in a large bowl.  Leave orphaned leaves in the mix.  They are the tastiest morsels once roasted!

In a small bowl whisk together oil, vinegar, Dijon mustard, garlic and maple syrup, (if you’re a whole30er, omit maple syrup). Toss marinade with Brussels sprouts in the bowl or transfer vegetables to a rimmed baking sheet tossing ingredients together in the pan.

Coat evenly.  Sprinkle with sea salt and freshly ground pepper.  Spread in a single layer and bake for 25 minutes at 425 degrees.  I like to stir them once during baking about half way through.  These are such a treat! 

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2 Comments on “Dijon Roasted Brussels Sprouts”

  1. This looks so yummy, Amy! I will have to try it. I love brussel sprouts but find it gives me flatulance like cabbage. Do you have any ideas how to avoid this?

    1. Hi Debbie! Try chewing well and enjoy a smaller serving and see how you feel afterwards. I don’t have that issue with Brussels sprouts but foods that I do, that seems to help me. These are really yummy ?

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