If you’re looking for a quick and tasty way to enjoy Brussels sprouts, you’ve come to the right place! In this post, I’ll show you how to make Sheet Pan Maple Dijon Brussels Sprouts Delight that are both sweet and tangy. With only a few ingredients and simple steps, you can turn this humble veggie into a star side dish. Let’s get started on making your plate pop with flavor!
Ingredients
List of Ingredients
– 1 lb Brussels sprouts, trimmed and halved
– 3 tablespoons olive oil
– 2 tablespoons pure maple syrup
– 2 tablespoons Dijon mustard
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– ½ cup pecans, roughly chopped
– ¼ cup dried cranberries (optional)
Ingredient Substitutions
– Alternatives for Brussels sprouts: If you can’t find Brussels sprouts, try broccoli or cauliflower. Both add great taste and texture.
– Substitutes for maple syrup: Honey or agave nectar work well if you want a different sweetness. They bring a unique flavor too.
– Choices for Dijon mustard: You can use yellow mustard or whole grain mustard if you prefer a milder taste. Each adds its own twist to the dish.
Using these ingredients, you can create a vibrant dish full of flavor. The combination of sweet maple and tangy Dijon makes this recipe a delight. Check out the Full Recipe for details on how to bring it all together!
Step-by-Step Instructions
Preparation Steps
1. First, preheat your oven to 400°F (200°C). This heat brings out the best in Brussels sprouts.
2. Next, line a large sheet pan with parchment paper. This makes for easy cleanup.
3. In a small bowl, whisk together your dressing ingredients: olive oil, maple syrup, Dijon mustard, garlic powder, onion powder, salt, and pepper. Mix until everything blends well.
Cooking Steps
1. In a large mixing bowl, combine the halved Brussels sprouts and the dressing. Toss well to coat every sprout evenly.
2. Spread the Brussels sprouts in a single layer on your prepared sheet pan. Make sure they are not overcrowded.
3. Now, scatter the roughly chopped pecans over the Brussels sprouts for a nice crunch.
4. Roast them in your preheated oven for 20-25 minutes. Stir halfway through to ensure even cooking. Check for tenderness and caramelization.
Finishing Touches
1. If you like a hint of sweetness, add dried cranberries in the last 5 minutes of roasting. They will soften and add flavor.
2. For plating, serve the Brussels sprouts on a large platter. Garnish with extra pecans and cranberries for color. A drizzle of maple syrup adds a lovely shine. This makes the dish look beautiful and tempting.
For the full recipe, refer back to the ingredients list above.
Tips & Tricks
Cooking Tips
– Achieving the perfect caramelization: To get that nice caramel color, spread the Brussels sprouts in a single layer. This allows heat to reach each piece evenly. The high heat of 400°F will help the sugars in the sprouts brown nicely. Stir them halfway through cooking. This promotes even cooking and caramelization.
– How to keep Brussels sprouts crispy: Use fresh Brussels sprouts. If they are limp, they won’t crisp up well. Make sure to dry them after washing. Excess moisture can lead to steaming instead of roasting. Also, don’t crowd the pan. Give them room to breathe.
Serving Suggestions
– Pairing with main dishes: Maple Dijon Brussels sprouts go well with roasted chicken or pork. Their sweet and tangy flavor complements savory meats. You can also serve them next to grilled fish for a lighter meal.
– Seasonal side dish recommendations: These sprouts shine in the fall and winter. They make a great side for Thanksgiving or holiday dinners. Add them to a cozy winter meal. They pair beautifully with hearty stews or casseroles.
Common Mistakes to Avoid
– Overcooking Brussels sprouts: Keep an eye on your sprouts. Overcooking can make them mushy. Aim for a tender yet firm texture. They should be browned but not burnt. Roasting for 20-25 minutes usually works well.
– Not seasoning adequately: Don’t forget to season your Brussels sprouts. A pinch of salt and pepper enhances their natural flavor. The maple syrup and Dijon mustard add sweetness and tang, but salt helps balance everything. Taste your dish before serving to ensure it’s flavorful.
Variations
Flavor Variations
You can tweak the flavor of your Maple Dijon Brussels sprouts easily. Try adding spices like cayenne for heat or paprika for a smoky taste. These spices add depth to the dish. You can also switch up the nuts. Pecans are tasty, but walnuts or almonds work well too. They add crunch and different flavors. If you want to add seeds, try pumpkin or sunflower seeds for a new twist.
Dietary Variations
Want to make this dish vegan? Simply replace the honey with agave syrup. This keeps the sweet flavor while keeping it plant-based. For gluten-free options, ensure your Dijon mustard is gluten-free. Most brands are, but it’s good to check. You can enjoy this dish without gluten worries.
Seasonal Additions
Brussels sprouts shine year-round, but you can make them even better with seasonal ingredients. In the fall, add roasted apples or pears for sweetness. In the winter, toss in some roasted carrots for color and taste. For holiday meals, sprinkle pomegranate seeds on top. They give a festive look and a burst of flavor. These additions can change the dish and make it feel special. Enjoy exploring these variations! For the complete dish, check out the Full Recipe.
Storage Info
How to Store Leftovers
To store your leftover Maple Dijon Brussels sprouts, let them cool first. Use an airtight container for best results. You can keep them in the fridge for up to three days. This keeps them fresh and tasty.
Reheating Methods
When you’re ready to enjoy your leftovers, reheating is key. The oven is best for this. Preheat it to 350°F (175°C) and spread the sprouts on a baking sheet. Heat for about 10 minutes. This method helps keep them crispy. Avoid using the microwave, as it can make them soggy.
Freezing Instructions
Yes, you can freeze Maple Dijon Brussels sprouts! Place cooled sprouts in a freezer-safe bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When you’re ready to eat, thaw them in the fridge overnight. Reheat them in the oven for the best taste and texture. Enjoy your sweet and savory treat even later!
FAQs
How long does it take to roast Brussels sprouts?
Roasting Brussels sprouts takes about 20 to 25 minutes. At 400°F (200°C), the sprouts get crispy and tender. Toss them halfway for even cooking. Check them after 20 minutes to avoid burning.
Can I make this recipe ahead of time?
Yes, you can prep this recipe ahead. You can trim and halve the sprouts a day early. Store them in the fridge in an airtight container. Mix the dressing ahead and keep it sealed too. Just combine everything when you’re ready to roast.
What are the health benefits of Brussels sprouts?
Brussels sprouts are packed with vitamins. They contain vitamins C and K, which help your immune system. They are high in fiber, good for digestion. Plus, they have antioxidants that fight free radicals. This makes them a smart choice for healthy eating.
Can I use frozen Brussels sprouts for this recipe?
You can use frozen Brussels sprouts, but fresh is best. If you use frozen, thaw them first. Pat them dry to remove excess moisture. This helps them roast better and get crispy.
What other dishes pair well with Maple Dijon Brussels sprouts?
Maple Dijon Brussels sprouts go great with many dishes. They pair well with roasted chicken or pork. They also complement grains like quinoa or farro. Serve them with a salad for a fresh touch, or enjoy them as a side for a holiday feast. For more ideas, check the full recipe!
You now have a complete guide to making Maple Dijon Brussels sprouts. We covered the ingredients needed, how to prepare and cook them, and tips to get it just right. Pay attention to common mistakes to avoid. Try different flavors or seasonal touches to make it your own. Proper storage keeps leftovers fresh, and reheating well ensures the best taste. Enjoy this dish alongside your favorite meals! Your kitchen will shine with these tasty sprouts.
