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To make Maple Dijon Roasted Brussels Sprouts, gather these fresh ingredients: - 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - Salt and freshly ground black pepper to taste - ¼ cup chopped pecans (optional for crunch) - Fresh parsley, chopped (for garnish) You can swap ingredients if you want a twist. Try using: - Canola oil instead of olive oil for a neutral flavor. - Honey if you prefer a different sweetener. - Yellow mustard for a milder taste if Dijon is too strong. - Almonds or walnuts instead of pecans for a different crunch. - Chili powder for a spicy kick in place of garlic powder. These options help you create a dish that suits your taste. Fresh ingredients make a big difference. They enhance flavor and texture. Here’s why they matter: - Brussels sprouts: Fresh sprouts are bright green, firm, and crisp. They roast well and taste sweeter. - Olive oil: Good quality oil adds depth. It helps the sprouts caramelize. - Maple syrup: Pure syrup brings a rich, natural sweetness. It elevates the dish. - Herbs: Fresh parsley adds color and a burst of flavor. Using fresh ingredients ensures your Maple Dijon Roasted Brussels Sprouts shine with taste and appeal. Start by preheating your oven to 400°F (200°C). This high heat helps the Brussels sprouts roast well. It also gives them a nice, crispy texture. A hot oven is key for tasty sprouts! Next, grab a large mixing bowl. In this bowl, mix together three tablespoons of extra virgin olive oil, two tablespoons of pure maple syrup, and one tablespoon of Dijon mustard. Add one teaspoon of garlic powder, plus a pinch of salt and pepper. Whisk these ingredients until they blend into a smooth dressing. This mix adds a sweet and tangy kick to your sprouts. Now, take your trimmed and halved Brussels sprouts. Add them to the bowl with the dressing. Toss them gently so each sprout gets coated well. This ensures every bite is full of flavor. After coating, prepare a baking sheet by lining it with parchment paper. Spread the Brussels sprouts on the sheet in a single layer. Make sure they have enough space to roast evenly. Place the baking sheet in the preheated oven. Roast the Brussels sprouts for 20 to 25 minutes. Halfway through, use a spatula to stir them. This helps them brown nicely and cook evenly. If you want added crunch, sprinkle chopped pecans over the sprouts during the last five minutes of roasting. Once done, take the baking sheet out of the oven. Let the Brussels sprouts cool for a few minutes. This resting time keeps them tender and enhances their taste. Transfer the sprouts to a serving dish. For a bright touch, garnish with chopped parsley. This adds color and a fresh flavor that complements the dish well. To get crispy Brussels sprouts, start with a hot oven. Preheat to 400°F (200°C). This heat helps them brown and caramelize nicely. Spread the sprouts in a single layer on the baking sheet. If they overlap, they will steam instead of roast. Stir them halfway through cooking for even browning. It takes about 20-25 minutes to reach perfection. The key to great flavor lies in the seasoning. Use a mix of olive oil, maple syrup, and Dijon mustard. This blend gives a sweet and tangy taste that pairs well with Brussels sprouts. Don’t forget the garlic powder! It adds a savory kick. Salt and pepper balance the dish. Taste and adjust before roasting, if needed. For crunch, add chopped pecans in the last 5 minutes of cooking. Presentation matters! Serve the sprouts in a rustic wooden bowl. Drizzle a bit more maple syrup on top for shine. Garnish with freshly chopped parsley for color and flavor. This makes the dish pop and appeals to the eye. Pair it with roasted meats or grains for a complete meal. You can also enjoy them as a snack! {{image_4}} You can change the texture by adding nuts or seeds. I love using chopped pecans for their crunch. They toast beautifully in the oven. Walnuts or almonds also work well. If you prefer seeds, try pumpkin or sunflower seeds. They add a nice bite and extra nutrients. Maple syrup is sweet and rich, but you can swap it out. Honey is a great choice for a similar flavor. Agave nectar also works well if you want a lighter taste. For a low-calorie option, use stevia or monk fruit sweetener. Each sweetener brings its own unique twist to the dish. You can mix in other veggies for variety. Carrots and sweet potatoes roast well alongside Brussels sprouts. They add color and extra sweetness. Try adding bell peppers or red onions for a different flavor profile. Just make sure to cut them to a similar size for even cooking. This way, every bite is packed with flavor. To store leftover Maple Dijon Roasted Brussels Sprouts, place them in an airtight container. Make sure to let them cool down first. Keep them in the fridge for up to three days. This helps maintain their flavor and texture. If you want to keep them longer, consider freezing. When you reheat Brussels sprouts, aim to keep them crispy. The best way is to use an oven. Preheat the oven to 350°F (175°C). Spread the sprouts on a baking sheet. Heat for about 10-15 minutes or until warm. This helps them stay crunchy. You can also use a skillet on medium heat. Stir them occasionally until heated through. Freezing Brussels sprouts is easy but requires some steps. First, blanch them in boiling water for about three minutes. This keeps their color and taste. Cool them quickly in ice water, then drain. Place the sprouts in a freezer bag and remove as much air as possible. They can last up to three months in the freezer. When you're ready to eat, just reheat them directly from frozen. Yes, you can make this dish vegan. Simply replace the honey with more maple syrup. You can skip the olive oil or use a plant-based option. The flavor will still shine through! To adjust sweetness, add more or less maple syrup. You can also use a touch of brown sugar if you want a deeper flavor. Taste as you go to find your perfect balance. Maple Dijon Roasted Brussels Sprouts pair well with roasted chicken or grilled salmon. They also work nicely with quinoa or lentils for a hearty vegan meal. The sweet and tangy flavor complements many dishes! Yes, you can roast Brussels sprouts without oil. Use vegetable broth instead. This will keep them moist while still allowing them to get crispy. Just watch the cooking time closely to avoid burning. To reheat, place Brussels sprouts on a baking sheet. Bake them at 350°F (175°C) for about 10 minutes. This helps restore their crunch. Avoid microwaving, as it often makes them soggy. You learned how to make Maple Dijon Roasted Brussels Sprouts from scratch. We covered fresh ingredients, step-by-step prep, cooking tips, and ways to vary the dish. Remember, using the best ingredients boosts flavor. Don’t forget to mix it up with nuts or different vegetables. Store leftovers well and reheat carefully for crunch. These sprouts can shine at any table! Enjoy your cooking and remember, it’s all about making it your own.

Maple Dijon Roasted Brussels Sprouts

Elevate your side dish game with these delicious Maple Dijon Roasted Brussels Sprouts! This easy recipe combines the perfect balance of sweet maple syrup and tangy Dijon mustard, creating a mouthwatering flavor that will impress your guests. In just 35 minutes, you'll have a beautiful and tasty dish ready to serve. Click through to discover step-by-step instructions and tips for making this wholesome and flavorful recipe!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and freshly ground black pepper to taste

¼ cup chopped pecans (optional for crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Begin by preheating your oven to 400°F (200°C). This ensures an even roasting temperature for the Brussels sprouts.

    In a large mixing bowl, combine the extra virgin olive oil, pure maple syrup, Dijon mustard, garlic powder, and a generous pinch of salt and pepper. Whisk these ingredients together until they form a smooth and cohesive mixture.

      Carefully add the halved Brussels sprouts to the bowl, ensuring they are fresh and vibrant. Toss the sprouts in the maple Dijon mixture until each piece is thoroughly coated with the delicious dressing.

        Prepare a baking sheet by lining it with parchment paper for easy cleanup. Spread the Brussels sprouts out evenly in a single layer on the sheet, making sure they have space to roast properly.

          Place the baking sheet in the preheated oven and roast the Brussels sprouts for about 20-25 minutes. Halfway through the cooking time, use a spatula to stir the sprouts to promote even cooking and browning.

            If you’re incorporating nuts, sprinkle the chopped pecans over the Brussels sprouts during the last 5 minutes of roasting. This will allow them to toast slightly, enhancing their flavor and texture.

              Once roasted, carefully remove the baking sheet from the oven and allow the Brussels sprouts to cool for a couple of minutes. This resting time helps to finish the cooking process while keeping them tender.

                Transfer the roasted Brussels sprouts to a serving dish, and don’t forget to garnish with freshly chopped parsley. This not only adds a pop of color but also a fresh aromatic flavor that brightens the dish.

                  Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 4

                    - Presentation Tips: For an elegant touch, consider serving the Brussels sprouts in a rustic wooden bowl, drizzled lightly with additional maple syrup for sparkle.