Roasted Brussels Sprouts (Crispy, Tangy, and Sweet)
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.
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.
Notes
Always roast cut-side down for max crispiness, use fresh firm sprouts, and don’t overcrowd the pan. For extra fun, add crushed hazelnuts, pomegranate seeds, or even a swirl of tahini!