It’s finally time for Part III of my three-part series of roasted Brussels sprouts recipes, and I’ve saved the best for last! I personally love the “Cheesy” Roasted Brussels Sprouts and the Ethiopian Brussels Sprouts, but these Maple Mustard Brussels Sprouts are a family favorite. They’re slightly sweet, tangy, and savory — perfect for a nutritious snack or a side dish! If you try this recipe and still don’t like Brussels sprouts, I doubt you’ll ever like them. Sorry.
These maple mustard Brussels sprouts are oil-free, gluten-free, and good for your waistline. On top of all of that, Brussels sprouts are cruciferous, which means they’re cancer fighters and great for gut health. But most importantly, they’re delicious! Even Abby loved them!
These maple mustard Brussels sprouts are similar to the cheesy and Ethiopian versions in that you simply whisk together the marinade ingredients, toss the halved sprouts in the marinade, and roast them about 12 minutes until golden and crispy. Then try not to eat them all while standing over the baking pan!
- 1½ cups Brussels sprouts, trimmed and halved
- 2 T. tahini
- 2 T. stone ground mustard
- 1 T. pure maple syrup
- Pinch sea salt
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone mat. Prep sprouts and set aside.
- In a medium bowl, whisk together remaining ingredients. Toss sprouts in the mustard sauce until evenly coated, then spread them out cut-side down on the baking sheet.
- Bake about 8 mins, then flip them and bake them about 4 more mins until golden and slightly crispy. Don't over-bake them, or they will taste bitter.
- Allow to cool 2-3 mins, then serve warm.
These maple mustard Brussels sprouts are so simple, and they’re a delicious way for your family to eat some extra greens. Sometimes I make these for Abby when she’s watching a movie and is begging for a snack. And trust me, they don’t last long!
Abby loved these sprouts almost as much as she enjoyed the 4th of July yesterday!
I hope you all had a fun and safe holiday!