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- 1 lb Brussels sprouts, trimmed and halved - 2 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard I love Brussels sprouts. They are small but packed with flavor. Here, we use fresh Brussels sprouts, trimmed and halved, to make them tender and easy to eat. The olive oil helps them roast well and adds a nice richness. Maple syrup brings sweetness, while Dijon mustard gives a tangy kick. - 1 teaspoon garlic powder - Salt and pepper to taste For seasoning, I use garlic powder. It adds depth without being overpowering. Salt and pepper are essential too. They enhance the natural flavors of the Brussels sprouts. Feel free to adjust them to your liking. - 1/4 cup chopped walnuts - 1/4 cup dried cranberries If you want to add more texture and flavor, try walnuts. They give a nice crunch. Dried cranberries add sweetness and a pop of color. Both are optional, but I highly recommend them. They make this dish even more special. For the full recipe, check out the details provided above. 1. Preheat the oven: Start by setting your oven to 400°F (200°C). This helps get the Brussels sprouts nice and crispy. 2. Prepare a baking sheet: Line your baking sheet with parchment paper. This makes cleanup easy and helps the sprouts roast evenly. 3. Mix the ingredients: In a large mixing bowl, add: - 2 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - Salt and pepper to taste Whisk these ingredients together until they blend well. The mix should look smooth and glossy. 1. Toss the Brussels sprouts: Add 1 lb of trimmed and halved Brussels sprouts to the bowl. Toss them well in the maple-Dijon mixture. Make sure each sprout gets coated. 2. Spread on the baking sheet: Place the coated Brussels sprouts on the prepared baking sheet. Lay them cut side down for better caramelization. 3. Roast them: Roast in the preheated oven for 20-25 minutes. Keep an eye on them. You want them to be tender and golden brown. 1. Add walnuts for crunch: If you like nuts, sprinkle 1/4 cup of chopped walnuts halfway through roasting. This adds a nice crunch. 2. Mix in cranberries: Once the Brussels sprouts are done, take them out of the oven. Mix in 1/4 cup of dried cranberries for a sweet and tangy flavor. This dish is not just tasty; it’s colorful and pleasing to the eye. You can follow the Full Recipe for more details! To get the best caramelization on your Brussels sprouts, you want heat and space. Make sure to preheat your oven to 400°F (200°C). This high heat helps the sugar in the maple syrup brown nicely. - Always place the sprouts cut side down on the baking sheet. This helps them brown evenly. - Spread them out in a single layer. If they are too close together, they will steam instead of roast. Want to kick up the flavor? Consider adding a pinch of cayenne pepper for some heat or a squeeze of lemon for extra brightness. - For a savory twist, try adding thyme or rosemary. - Balancing sweetness and tang is key. If it’s too sweet, a dash of vinegar can help. Make your presentation pop! Serve the roasted Brussels sprouts on a nice platter. Drizzle with a bit of extra maple syrup for shine. - Garnish with fresh parsley for a nice color contrast. - These sprouts pair well with roasted chicken or grilled salmon. They also work great with quinoa or wild rice for a vegetarian meal. For the full recipe, check out the detailed instructions above. {{image_2}} You can switch up the veggies in this dish. Try using cauliflower, carrots, or asparagus. Each vegetable brings its own unique flavor and texture. They will all roast nicely and soak up that tasty maple-Dijon sauce. When it comes to sweeteners, maple syrup is fantastic. But you can also use honey, agave nectar, or brown sugar. Each will add a different layer of sweetness, so feel free to experiment. To make this dish vegan-friendly, simply swap the honey for maple syrup. Honey is not vegan. This small change keeps the dish plant-based while retaining its sweet notes. If you need a gluten-free option, you are in luck! This recipe is already gluten-free, as it contains no wheat products. Just be sure to check any add-ins for gluten. Want to add warmth to your dish? Include spices like cinnamon, nutmeg, or even a pinch of cayenne pepper. These spices will create depth and excitement in every bite. You can also enhance the texture and taste by adding nuts or dried fruits. Chopped pecans or almonds can add crunch, while dried cherries or apricots introduce a sweet and chewy element. Mixing in these ingredients will make the dish even more delightful. For the full recipe of Maple Dijon Roasted Brussels Sprouts, check out the detailed instructions above. To store leftover Maple Dijon roasted Brussels sprouts, let them cool first. Place them in an airtight container. This keeps them fresh and tasty. In the fridge, they last about 3 to 5 days. Just reheat them before eating. You can use the microwave or oven. If you want to keep them longer, freezing is a good option. Use a freezer-safe container or a zip-top bag. They can last up to 3 months in the freezer. To reheat, let them thaw in the fridge overnight. Then, warm them in the oven at 350°F (175°C) for the best texture. Leftover Brussels sprouts are very versatile. You can add them to salads for a nice crunch. They also work well in stir-fries or pasta dishes. Another great option is to mix them into an omelet. You can even blend them into a soup for extra flavor. These ideas help you enjoy your leftovers in new ways. Yes, you can prepare Maple Dijon Roasted Brussels sprouts ahead of time. To do this, follow these steps: - Prep the Brussels sprouts: Trim and halve them as per the recipe instructions. - Make the maple-Dijon mixture: Combine the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper in a bowl. - Toss and store: Coat the Brussels sprouts in the mixture. Store them in the fridge in an airtight container for up to 24 hours. When you're ready to cook, just spread them on a baking sheet and roast. For reheating, place leftovers on a baking sheet and warm them in the oven at 350°F (175°C) for about 10 minutes. This keeps them crisp and tasty. Maple Dijon Roasted Brussels sprouts pair well with many main dishes. Here are some tasty options: - Grilled chicken: The flavors complement the savory notes of grilled meats. - Pork chops: The sweetness of the dish works nicely with the richness of pork. - Salmon: The slight tang of the Brussels sprouts balances well with fish. - Quinoa salad: For a vegetarian option, serve with a hearty quinoa salad. These pairings highlight the dish's unique flavors and make for a well-rounded meal. To check if Brussels sprouts are cooked, look for these signs: - Tenderness: They should be fork-tender, not mushy. A fork should easily pierce them. - Color: They should have a nice golden-brown color on the outside, showing they roasted well. - Caramelization: Look for crispy edges, which add great flavor. If you see these signs, your Brussels sprouts are ready to serve! Enjoy the delicious mix of sweet and savory in this dish! This article covered how to make Maple Dijon Roasted Brussels Sprouts. We explored the main ingredients, seasonings, and optional add-ins like walnuts and cranberries. I walked you through preparation steps, roasting tips, and how to finish your dish. We discussed variations for dietary needs and even storage tips for leftovers. Keep this recipe handy for a tasty side dish. Enjoy the great flavors and the health benefits of Brussels sprouts. You can impress your family with a delicious meal, ready in no time.

Maple Dijon Roasted Brussels Sprouts

Elevate your side dish game with these delicious Maple Dijon Roasted Brussels Sprouts! This easy recipe combines the earthy flavor of Brussels sprouts with a sweet and tangy maple-dijon glaze. Perfect for gatherings or a weeknight meal, this colorful dish is not only tasty but also visually stunning. Click through to explore the full recipe and impress your friends and family with this crowd-pleaser!
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

Salt and pepper to taste

1/4 cup chopped walnuts (optional)

1/4 cup dried cranberries (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the olive oil, maple syrup, Dijon mustard, garlic powder, salt, and pepper. Whisk until well blended.

      Add the halved Brussels sprouts to the bowl and toss until they are evenly coated with the maple-Dijon mixture.

        Spread the Brussels sprouts in a single layer on a baking sheet, cut sides down for better caramelization.

          Roast in the preheated oven for 20-25 minutes, or until the Brussels sprouts are tender and golden brown.

            If using, sprinkle the chopped walnuts onto the Brussels sprouts halfway through the roasting time for a crunchy texture.

              Once done, remove them from the oven and mix in the dried cranberries for a touch of sweetness.

                Taste and adjust seasoning with additional salt and pepper if desired.

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

                    - Presentation Tips: Serve the roasted Brussels sprouts on a decorative platter, drizzled with extra maple syrup, and garnished with fresh parsley for a vibrant contrast.