These crispy, slightly sweet roasted Brussels sprouts couldn’t be easier! Just 4 ingredients and 30 minutes and you have the perfect side dish to compliment just about any dinner!

So Brussels sprouts. Whenever I mention them, I almost always get the same reaction (even from grown adults): a look of disgust. I know it’s the middle of summer and roasted veggies might not be on the forefront of everyone’s mind, but I simply can’t wait until fall to share this recipe. At the risk of sounding just a wee bit dramatic, I believe that everyone needs to experience this life-changing vegetable much sooner than that!

Ok, so I’ll admit the first time I had Brussels sprouts was in college. Growing up, the standard vegetables that appeared on the dinner table were your typical green beans, corn, and the occasional iceberg lettuce salad with ranch and croutons (we’ll save the salad conversation for another time). It wasn’t until college that I first tried zucchini, sweet potatoes, Brussels sprouts, asparagus…the list goes on.

Game-changer: Roasting Vegetables

I am continually surprised by how many people have never tried roasted vegetables. It’s a GAME CHANGER. I tell outpatients and people I see that my husband has literally told me that he never knew vegetables could taste so good until he tried them roasted. If I’m not eating them raw, I almost always roast vegetables; it’s my favorite cooking method of choice. Roasting brings out the natural sugars/sweetness.

Most people, if they’ve tried Brussels sprouts before, are probably thinking of a boiled, mushy, bland version. I can assure you (and I hope the pictures help too) that these Brussels sprouts are NONE of those descriptions. I’m not one to make many recipes on repeat since I’m constantly trying new recipes, but I’ve made this exact version so many times I’ve lost count.

Flavoring and leftover ideas

The maple syrup, Dijon mustard, and olive oil are the perfect complement to each other. Not too sweet, not too spicy. I daresay these are addicting. You’ll note in the serving sizes I say about 4 serving, although I often make these for myself and easily eat the entire pound of Brussels sprouts in two servings haha. I even enjoy the leftovers cold straight from the fridge. They are also great on top of a salad (love the variety of texture of roasted/fresh veggies on a salad), and in an omelet.

Have I convinced you to try these yet?! I sincerely hope you give these a try and have your narrow view of past horrible experiences with Brussels sprouts forever changed. ☺ Enjoy! Let me know if you try these! And…stay tuned for Thursday for something more chocolatey 😉

Roasted Brussels Sprouts

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Author: Audra's Appetite

Recipe type: Side Dish

Cuisine: American

Serves: about 4 servings

Ingredients

• 1 lb. Brussels sprouts, halved (or quartered if larger)
• 1 tablespoon pure maple syrup
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Preheat oven to 400 degrees F and spray a large baking sheet with nonstick spray. Set aside.
2. Halve (or quarter if large) Brussels sprouts and place on baking sheet.
3. Whisk together maple syrup, olive oil, and Dijon mustard. Pour dressing over Brussels sprouts and stir until coated. Add salt and pepper to taste.
4. Bake at 400 degrees for about 25-35 minutes, or until desired doneness (I usually roast mine for about 30 minutes...I like them crispy though!). It will depend on your oven, size of Brussels sprouts, and desired doneness.
5. Eat!

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