Brussels sprouts are one of my favorite winter vegetables and I am always on the look out for interesting new recipes with them. Recently I came across one such recipe, a recipe for maple dijon roasted brussels sprouts on Culinary Cory which sounded so good that I just had to try it! Although it is faster and easier to cook brussels sprouts by steaming them or boiling them, my favorite way to cook them is to roast them. I like to roast pretty much any vegetable as it seems to concentrate their flavour and brussels sprouts are no exception. (Don’t be afraid to let the brussels sprouts brown a bit when roasting them as all of those brown bits are just packed with flavour.) The next thing that caught my attention about this recipe was the use of a maple dijon vinaigrette as maple and dijon is one of my favorite flavour combinations. I often like to add some grainy mustard to the mix as I really enjoy the texture that it adds. The roasted brussels sprouts with maple dijon vinaigrette turned out even better than I imagined! The sweet and tangy dressing went really well on the caramelized to perfection brussels sprouts and the toasted almonds added a nice contrasting texture. This may just be my new favorite way of enjoying brussels sprouts!
Maple Dijon Roasted Brussels Sprouts
- 2 pounds brussels sprouts (trimmed and halved)
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1 tablespoon grainy mustard
- 1 small clove garlic (grated)
- salt and pepper to taste
- 1/4 cup almond slices (toasted)
- Toss the brussels sprouts in the oil along with the salt and pepper.
- Arrange the brussels sprouts in a single layer on a baking sheet.
- Roast in a preheated 400F/200C oven until they start to caramelize, flipping them once in between, about 30 minutes.
- Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
- Toss the brussels sprouts and almonds in the maple dijon vinaigrette.
Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
Roasted Brussels Sprouts Gratin
Maple and Mustard Glazed Chicken
Maple Dijon Roasted Asparagus
Brussels Sprouts with Smoked Bacon, Mustard Cream and a Parmesan Crust
Maple-Miso Dijon Salmon
Hot Cheesy Roasted Brussels Sprout Dip
Parmesan Roasted Brussels Sprouts with Double Smoked Bacon
Maple Dijon Roasted Carrots
Kevin – I'm just like you, I LOVE roasting brussels sprouts (in fact, did it last night, but a much more simple olive oil-salt-pepper "recipe"). In fact, I think that the reason why so many people dislike brussels sprouts is because they've only eaten them steamed/boiled. By roasting them, they're an entirely different vegetable! This looks delish!
Chocolate Shavings says
Perfect way to prepare Brussels sprouts and the sweetness of the maple is a nice touch!
sounds like a perfect way to prepare Brussels sprouts. I discovered roasting them last year and love letting them get those nice brown spots on them. Yum!
Kevin, delicious sounding recipe and, as always, a fabulous photo! You are my idol. ;D
Oh yum! I just roated brussel sprouts with maple syrup for the first time during Thanksgiving! I'll have to give this dijon twist a try, too since I loved those so much!
Rosa's Yummy Yums says
That is a heavenly combo! A really scrumptious recipe using one of my favorite winter veggies!
I love this flavor combination!
kathryn durst says
as soon as i saw the title of this recipe i had already decided i'm making it tomorrow. i love brussels sprouts this sounds heavenly!
Eat My Tortes says
Brussels sprouts have such a undeserved bad reputation. They can be soooo good! My family has always been divided on the issue though. These look really yummy 🙂
I actually love brussels sprouts. But I can only eat them steamed, cut in half and then loads with garlic and butter. I'll have to try yours. They look divine.
nice looking brussel sprouts!
Peter M says
I too have always enjoyed B-sprouts…a little sweet, a little savory.
I have definitely been on a brussels sprouts kick recently (we are talking intense cravings). Maple is delicious on any winter vegetable, I've concluded. This looks fabulous!
Zesty Cook says
So love this Kevin!!
Jenn Sutherland says
This looks excellent! I've got some brussels in the fridge, and this dish is on the menu tomorrow!
Hubby ADORES sprouts. will have to run this recipe by him I think – sounds wonderful
Oh wow! I never know what to do with brussels sprouts so I'm really excited about this recipe. One of my new year's resolutions is to eat more vegetables and try new food. 🙂
New England Girl says
These sound AMAZING! One of my all-time favorite vegetables is brussels sprouts… I can't get enough of them! And I can't wait to try this recipe. 🙂
Dude, can you use frozen?
Kristus Ratliff says
I love brussels sprouts and I love you for putting together this recipe. Can't wait to try it.
Just when I thought I had finished with my brussel sprout fixation this winter – this new method has to be tried. I trust your postings as I have never been disappointed in the results. Here in California, we can buy them still on the stalk – really fresh. Thank you once again.
Lookin' good, Kevin! … though I might be just a little biased, since I have an absolute THING for roasted and/or browned/braised brussels sprouts. Nothing better in the world of winter veg!
Sounds fantastic! sweet, sour and spicy!
Now I wish I had some brussels sprouts! They look amazing.
Culinary Cory says
I'm so thrilled you tried my recipe! Love your picture it looks amazing.
Rachel: I don't think that I have ever had frozen brussels sprouts. I don't imagine that they would be too good for roasting though.
The Duo Dishes says
Sprouts never get old. You could serve them up anyway (except boiled!), and they'd be gobbled up!
[email protected] says
Loving the brussel sprouts hopefully I can get some growing in the garden this year.
Kevin…I don't think I've ever seen fresh brussel sprouts here (Virginia Beach)….weird…LOL.
Chef Fresco says
These look delicious! I love brussel sprouts. You always amaze me, how much you find time to blog!
Oh my…..I ate it all. So very delicious thank you so much for the wonderful recipe. Unbelievably great!
The Cooking Photographer says
I am drooling. I've gotta try this one. I love roasted brussels sprouts.
Brussel sprouts are my new favourite vegetable and I love both maple and Dijon so will definitely be trying this!
I will never eat brussels sprouts the same way again!
Wonderful! Best brussel sprout recipe yet!
Just made this again, and I must repeat, this recipe is seriously out of this world! And whoever thought anyone would say that about brussels sprouts!
Lisa F. says
I can't wait to try this on sprouts, but I had green cabbage in the fridge, so I roasted that instead. Delicious!
Made this tonight. Delicious
I adore Brussels sprouts, so was delighted to try this recipe last night. It was a MAJOR hit with my husband (he's usually the one who cooks), and will be going into our collection of fave recipes. Yum! Thanks for a great intro to your blog – I'll be back!
I can't wait to try this recipe. Those are some good-looking Brussels sprouts. Great combo of flavors.
This is one of my favorite recipes. I convert everyone who thinks they hate brussel sprouts to loving them with this recipe!!! Thank you thank you thank you!!
I just made this recipe as it is. It is absolutely delicious!!! Would make again. THANKS KEVIN!!!!
My daughter made this for us a few years ago and since then, it's been a staple at our Thanksgiving and Christmas dinners! Thanks for the great recipe!
expandmy horizons says
I have made this recipe so many times and I am convinced it's the best way to do these little gems. So good! I must admit I have never added almonds for no particular reason other than I don't have them on hand. That would probably put this recipe over the top so I'll put the almonds on my grocer list. Love your recipes, pictures and stories!
expandmy horizons: I'm glad you like them! They are great both with and without the almonds!
I made this tonight and everybody loved it! Definitely a keeper! I will make this again, maybe even once a week.