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To make Sheet-Pan Maple Dijon Brussels Sprouts, you will need: - 1 pound Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 3 tablespoons pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon apple cider vinegar - 1 teaspoon garlic powder - Salt and pepper to taste - ¼ cup chopped walnuts (optional) - Fresh parsley for garnish (optional) You can swap some ingredients if you need to. Use canola oil instead of olive oil. Honey works well instead of maple syrup. If you do not have Dijon mustard, try yellow mustard. For vinegar, lemon juice can be a good choice. You can leave out walnuts if you want a nut-free dish. Fresh herbs like thyme can replace parsley for a different flavor. For precise measuring, use dry measuring cups for solids. Use liquid measuring cups for oils and syrups. When measuring sticky liquids like maple syrup, spray the cup with cooking oil first. It helps the syrup slide out easily. Always level off dry ingredients with a knife for accuracy. This ensures your dish turns out just right. Start by setting your oven to 425°F (220°C). This high heat helps the Brussels sprouts roast perfectly. While the oven heats up, grab a large baking sheet. Line it with parchment paper. This makes for easy cleanup later. Next, you will make the sauce. In a medium mixing bowl, combine three tablespoons of olive oil, three tablespoons of pure maple syrup, and two tablespoons of Dijon mustard. Add one tablespoon of apple cider vinegar and one teaspoon of garlic powder. Season with salt and pepper. Use a whisk to mix everything until it is smooth and well blended. This sauce gives the sprouts a sweet and tangy flavor. Now, it’s time to coat the Brussels sprouts. Take one pound of trimmed and halved Brussels sprouts and add them to the bowl with the sauce. Toss the sprouts well to ensure they are covered in the maple Dijon mixture. Spread them out on the prepared baking sheet in a single layer. If you want to add some crunch, sprinkle ¼ cup of chopped walnuts on top. Place the sheet in the oven and roast for 20-25 minutes. Flip the sprouts halfway through to get them golden brown and tender. When they are done, you can drizzle a bit more maple syrup on top for an extra touch. Let them cool slightly before serving. Enjoy the sweet and savory flavors! For the best roast, start with a hot oven. Preheat it to 425°F (220°C). This high heat helps the Brussels sprouts crisp up nicely. Spread them out in a single layer on your sheet pan. If they are too close, they will steam instead of roast. Flip them halfway through cooking to get that golden brown all over. You can add more flavors to your dish. Try mixing in a pinch of red pepper flakes for heat. You might also swap the Dijon mustard for whole grain mustard for a different taste. If you love nuts, add pecans or almonds along with walnuts. This will add crunch and extra flavor. These roasted Brussels sprouts are a great side dish. They pair well with chicken or pork. You can also serve them over a bed of quinoa for a filling meal. Drizzle a little extra maple syrup on top before serving for a sweet touch. Garnish with fresh parsley to add color and freshness. {{image_2}} To make your Sheet-Pan Maple Dijon Brussels sprouts even better, try adding nuts or seeds. Walnuts give a nice crunch and earthy flavor. You can also use pecans or almonds for a twist. If you prefer seeds, pumpkin or sunflower seeds work great too. Just sprinkle them on top before roasting. This step boosts the texture and adds healthy fats. You can mix in other veggies for added color and taste. Carrots, sweet potatoes, or red onions pair well with Brussels sprouts. Chop them into similar sizes for even cooking. Toss them in the same maple Dijon sauce. This way, all the vegetables share that sweet and tangy flavor. Roasting time stays the same; just keep an eye on them for doneness. This recipe is already vegan and gluten-free, making it easy for everyone to enjoy. Use maple syrup for sweetness, and Dijon mustard ensures no animal products sneak in. If you want to add a creamy touch, try using vegan yogurt or cashew cream as a dressing after roasting. It keeps the dish light but adds a rich flavor profile. Enjoy the dish knowing it fits many diets! After enjoying your sheet-pan maple Dijon Brussels sprouts, let them cool first. Place the sprouts in an airtight container. They will stay fresh in the fridge for up to four days. If you want to keep them longer, think about freezing. To reheat your Brussels sprouts, use the oven for the best taste. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Warm them for about 10-15 minutes until they are hot. You can also use a microwave, but the oven keeps them crispy. If you want to freeze the leftover sprouts, place them in a freezer-safe bag. Squeeze out as much air as you can. They will last up to three months. When ready to eat, thaw them in the fridge overnight before reheating. This helps keep their flavor and texture. Yes, you can use frozen Brussels sprouts. However, fresh Brussels sprouts give the best flavor and texture. Frozen sprouts may be softer after cooking. If you use frozen ones, roast them for a little longer. Check for tenderness and adjust the time as needed. These Brussels sprouts pair well with many dishes. Try serving them with roasted chicken or grilled salmon. They also go nicely with quinoa or rice for a hearty meal. For a veggie twist, serve with a side of mashed potatoes or a fresh salad. Roasting Brussels sprouts takes about 20 to 25 minutes. Make sure to flip them halfway for even cooking. They should be golden brown and tender when done. Keep an eye on them to avoid overcooking. Enjoy those crispy edges! In this blog post, I covered everything you need for making delicious Sheet-Pan Maple Dijon Brussels Sprouts. We looked at essential ingredients, how to prepare them, and which tips will help you get great flavors. I also shared ways to customize your dish and store leftovers. To sum it up, this recipe is simple and flexible. With these steps, you can create a tasty side dish that fits your needs perfectly. Enjoy your cooking!

Sheet-Pan Maple Dijon Brussels Sprouts

Elevate your dinner with these delicious Sheet-Pan Maple Dijon Brussels Sprouts! This easy recipe combines the savory flavors of Dijon mustard and the sweetness of maple syrup, creating a dish that's perfect for any meal. Simply toss Brussels sprouts with a flavorful mix, roast, and enjoy a healthy side that's sure to impress. Click through for the full recipe and make this tasty dish tonight!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

3 tablespoons olive oil

3 tablespoons pure maple syrup

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

Salt and pepper to taste

¼ cup chopped walnuts (optional)

Fresh parsley for garnish (optional)

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

    In a mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, apple cider vinegar, garlic powder, salt, and pepper until well combined.

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

        Spread the Brussels sprouts in a single layer on the prepared sheet pan. If you're using walnuts, sprinkle them over the top.

          Roast in the preheated oven for about 20-25 minutes, flipping the sprouts halfway through until they are golden brown and tender.

            Once cooked, remove from the oven and let cool for a few minutes. For extra flavor, drizzle a little more maple syrup on top if desired.

              Garnish with fresh parsley before serving.

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