Roasted Brussels sprouts are that one side dish that quietly steals the show. Crispy on the outside, tender inside, and drizzled with a maple-mustard glaze that hugs every bite just right. Whether it’s Thanksgiving dinner or a cozy weeknight meal, this recipe makes sure no sprout gets left behind.
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Why You’ll Love These Roasted Brussels Sprouts
They’re everything you want in a fall or winter side nutty, slightly sweet, golden crisp on the edges, and secretly good for you. The maple mustard drizzle adds a punch of flavor that keeps everyone reaching back for more. They’re quick to throw together and work with anything from a honey roasted butternut squash to a mushroom main or a cozy stew.
Ingredients You’ll Need
For the Brussels Sprouts
- 1 pound Brussels sprouts, halved
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2 twists black pepper
For the Maple Mustard Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange or lemon juice
- 2 teaspoons maple syrup (or honey)
- 2 teaspoons mustard (Dijon or yellow)
- ½ teaspoon salt
- 2 twists black pepper
Optional Add-Ins
If you’re feeling festive, toss in peeled roasted chestnuts, crushed hazelnuts, or pomegranate seeds
For creamy richness, add a swirl of tahini before serving
Parmesan or garlic adds a savory touch kids and grownups love
How to Make Roasted Brussels Sprouts
- Preheat oven to 400°F
- Trim the woody stems and peel off any sad outer leaves
- Rinse, dry, and slice sprouts in half
- Toss with olive oil, salt, and pepper right on the baking sheet
- Spread out into one even layer no overlapping
- Roast for 20 to 25 minutes until golden and slightly charred
- While they roast, mix dressing ingredients in a jar and shake well
- Drizzle the dressing over hot sprouts just before serving
Make the Maple Mustard Dressing
This part takes just a minute and transforms the dish
Combine olive oil, vinegar, citrus juice, maple syrup, mustard, salt, and pepper
Shake in a jar or whisk until smooth and silky
Pour it over warm sprouts so the flavor seeps into every little leaf
Tips for Best Texture and Flavor
Always roast cut-side down for max crispiness
Use fresh firm sprouts they shouldn’t feel squishy
Don’t overcrowd the pan or they’ll steam instead of roast
Flip halfway if you want even more golden edges
Variations to Try
Add in carrots like in this smashed Brussels sprouts twist for color and sweetness
Use the air fryer for a quick version with even more crunch
Try balsamic glaze instead of mustard for a deeper, tangier bite
How to Serve Them
These sprouts fit in just as easily on a weeknight table as they do on your Thanksgiving buffet
Pair them with this high-protein broccoli cheddar soup for a balanced fall dinner
Toss into grain bowls or next to baked tofu or lentils
They’re just fancy enough for guests but simple enough for leftovers
Storing and Reheating
Store leftovers in an airtight container up to 2 days
Reheat in the oven at 360°F for a few minutes or pop them into the air fryer
Microwave works too but won’t give that same crisp
If making ahead, keep dressing separate and drizzle right before serving
FAQs about Roasting Brussels Sprouts
Do I need to blanch them before roasting?
Nope, just roast them raw. Blanching adds an unnecessary step and can make them mushy
Can I roast them in an air fryer?
Yes! Roast at 375°F for 12 to 15 minutes, shaking halfway
Can I prep these the day before?
Absolutely. Trim and halve them ahead, then roast and dress the day of
More Cozy Fall Sides You’ll Love
Serve these with this honey roasted butternut squash for a sweet and savory plate
Add to your holiday spread with smashed Brussels sprouts for crispy contrast
Or cozy up with a bowl of broccoli cheddar soup for a complete fall meal
Try These Next
Love easy veggie sides? Then you’ll adore our creamy mashed sweet potatoes, garlic roasted carrots, or skillet green beans with lemon
Follow us on Pinterest for more cozy ideas or catch our latest warm dishes on Facebook
Roasted Brussels Sprouts (Crispy, Tangy, and Sweet)
Ingredients
- 1 pound Brussels sprouts halved
- ½ tablespoon extra virgin olive oil
- ½ teaspoon salt
- 2 twists black pepper
- 2 tablespoons extra virgin olive oil for dressing
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange or lemon juice
- 2 teaspoons maple syrup or honey
- 2 teaspoons mustard Dijon or yellow
- ½ teaspoon salt for dressing
- 2 twists black pepper for dressing
Instructions
- Preheat oven to 400°F.
- Trim the woody stems and peel off any sad outer leaves.
- Rinse, dry, and slice sprouts in half.
- Toss with olive oil, salt, and pepper right on the baking sheet.
- Spread out into one even layer—no overlapping.
- Roast for 20 to 25 minutes until golden and slightly charred.
- While they roast, mix dressing ingredients in a jar and shake well.
- Drizzle the dressing over hot sprouts just before serving.