One way or another, I always find myself in charge of most of the Thanksgiving sides. My family likes to stick with the classics, but there’s always room for a few extra, exciting vegetables. These Maple-Dijon Roasted Brussels Sprouts are exactly what I’m craving on Thanksgiving day. They’re quick, easy, and super flavorful. They’re also a welcome flavor and texture amongst a slieu of mashed root vegetables and otherwise rich, heavy food. 
Brussels sprouts have a bad reputation as the smelly, pungent, disgusting little orbs of childhood nightmares past. As a self-proclaimed vegetable lover, I couldn’t disagree more. Brussels sprouts are just teeny baby cabbages, but with a more mild flavor and brighter green color than their giant cole-slaw relatives. Sure, if you steam them they’re not overly flavorful, but roast them? That’s a whole other story. The outer layers get a little crispy and charred, while the insides stays tender and moist. Add in a drizzle of maple-Dijon sauce, and these once boring veggies become little flavor bombs of tangy-sweet cruciferous goodness. 
These Brussels sprouts fit in seamlessly with Thanksgiving. They’re quick and easy to make (just 20 minutes in the oven!!!), and happen to be the perfect shape and size for dunking in gravy, potatoes, and whatever else makes its way to your plate. If you’ve been scarred by the soft, mushy, putrid Brussels of childhood, give these a try! I swear they’ll convert you. If you make this recipe, let me know! Be sure to leave a comment below, or take a picture and tag me #bakedgreens on Instagram.
Maple-Dijon Roasted Brussels Sprouts
Ingredients
- 16 ounces of Brussels sprouts halved (about 20-24 Brussels sprouts)
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons dijon mustard
- 1 Tablespoon maple syrup
- 1/4 teaspoon garlic powder
- a pinch of salt + pepper
Instructions
- 1. Preheat oven to 425 degrees Fahrenheit. Line a sheet pan with parchment paper. Set aside.
- 2. Pile the halved Brussels sprouts in the center of the pan, and drizzle with olive oil, salt, and pepper. Mix with your hands, and spread out into an even layer. Bake for 10 minutes.
- 3. Meanwhile stir together dijon, maple syrup, garlic, salt, and pepper in a small bowl. Pour maple mixture over the cooked Brussels sprouts, stir, and spread them out in an even layer again. Bake for another 10 minutes. Remove from oven and serve.
Notes