• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Closet Cooking

Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

  • Recipes
    • Recipe Index
    • Top Recipes
    • 30 Minute Meals
    • 6 Ingredient Meals
    • Slow Cooker Meals
    • One Pan Meals
    • By Course
      • Main Course
      • Side Dish
      • Dessert
      • Appetizer/Snack
      • More
    • By Diet
      • Gluten-free
      • Low-carb
      • Vegetarian
      • More
    • By Meat
      • Beef
      • Chicken
      • Lamb
      • Egg
      • Pork
      • Seafood
      • Turkey
      • More
    • By Cuisine
      • Cajun and Creole
      • Chinese
      • Greek
      • Italian
      • Japanese
      • Korean
      • Mexican
      • Thai
      • Vietnamese
      • More
    • By Type
      • Burger
      • Cake
      • Cookie
      • Dip
      • Pasta
      • Pizza
      • Salad
      • Sandwich
      • Soup
      • More
    • By Ingredient
      • Avocado
      • Bacon
      • Cauliflower
      • Mushroom
      • Pumpkin
      • Quinoa
      • Shrimp
      • Strawberry
      • More
  • Cookbooks
  • Subscribe
  • Contact
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
Never miss a recipe! Subscribe to the email Newsletter!

Maple Dijon Roasted Brussels Sprouts

[heart_this] · Jan 6, 2010 · 46 Comments

Maple Dijon Roasted Brussels Sprouts

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

Maple Dijon Roasted Brussels Sprouts

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4
ingredients
  • 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)
directions
  1. Toss the brussels sprouts in the oil along with the salt and pepper.
  2. Arrange the brussels sprouts in a single layer on a baking sheet.
  3. Roast in a preheated 400F/200C oven until they start to caramelize, flipping them once in between, about 30 minutes.
  4. Mix the oil, vinegar, maple syrup, mustards, garlic, salt and pepper in a small bowl.
  5. Toss the brussels sprouts and almonds in the maple dijon vinaigrette.
Similar Recipes:
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

Food, Gluten-free, Maple, Recipe, Side Dish, Vegetable, Vegetarian

eCookbook Bundle Cover

Get ALL 16 Closet Cooking eCookbooks in a bundle for 70% off! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes!

Get the Cookbook Bundle Now!

Reader Interactions

Comments

  1. MmmCheese says

    January 6, 2010 at 1:54 am

    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!

    Reply
  2. Chocolate Shavings says

    January 6, 2010 at 2:17 am

    Perfect way to prepare Brussels sprouts and the sweetness of the maple is a nice touch!

    Reply
  3. Patsyk says

    January 6, 2010 at 2:45 am

    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!

    Reply
  4. Kathleen says

    January 6, 2010 at 4:08 am

    Kevin, delicious sounding recipe and, as always, a fabulous photo! You are my idol. ;D

    Reply
  5. Christina says

    January 6, 2010 at 4:21 am

    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!

    Reply
  6. Rosa's Yummy Yums says

    January 6, 2010 at 4:32 am

    That is a heavenly combo! A really scrumptious recipe using one of my favorite winter veggies!

    Cheers,

    Rosa

    Reply
  7. Deborah says

    January 6, 2010 at 4:34 am

    I love this flavor combination!

    Reply
  8. kathryn durst says

    January 6, 2010 at 4:56 am

    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!

    Reply
  9. Eat My Tortes says

    January 6, 2010 at 5:03 am

    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 🙂

    Reply
  10. AustralianFood says

    January 6, 2010 at 7:26 am

    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.

    Reply
  11. ♥peachkins♥ says

    January 6, 2010 at 10:19 am

    nice looking brussel sprouts!

    Reply
  12. Peter M says

    January 6, 2010 at 10:40 am

    I too have always enjoyed B-sprouts…a little sweet, a little savory.

    Reply
  13. Joanne says

    January 6, 2010 at 11:14 am

    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!

    Reply
  14. Zesty Cook says

    January 6, 2010 at 12:27 pm

    So love this Kevin!!

    Reply
  15. Jenn Sutherland says

    January 6, 2010 at 2:56 pm

    This looks excellent! I've got some brussels in the fridge, and this dish is on the menu tomorrow!

    Reply
  16. Beth says

    January 6, 2010 at 3:33 pm

    Hubby ADORES sprouts. will have to run this recipe by him I think – sounds wonderful

    Reply
  17. Sook says

    January 6, 2010 at 4:14 pm

    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. 🙂

    Reply
  18. New England Girl says

    January 6, 2010 at 4:30 pm

    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. 🙂

    Reply
  19. Rachel says

    January 6, 2010 at 5:06 pm

    Dude, can you use frozen?

    Reply
  20. Kristus Ratliff says

    January 6, 2010 at 5:10 pm

    I love brussels sprouts and I love you for putting together this recipe. Can't wait to try it.

    Reply
  21. Anonymous says

    January 6, 2010 at 6:25 pm

    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.

    Reply
  22. Lo says

    January 6, 2010 at 7:37 pm

    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!

    Reply
  23. pigpigscorner says

    January 6, 2010 at 8:48 pm

    Sounds fantastic! sweet, sour and spicy!

    Reply
  24. Kalyn says

    January 6, 2010 at 11:20 pm

    Now I wish I had some brussels sprouts! They look amazing.

    Reply
  25. Culinary Cory says

    January 7, 2010 at 1:38 am

    I'm so thrilled you tried my recipe! Love your picture it looks amazing.

    Reply
  26. Kevin says

    January 7, 2010 at 1:53 am

    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.

    Reply
  27. The Duo Dishes says

    January 7, 2010 at 2:27 am

    Sprouts never get old. You could serve them up anyway (except boiled!), and they'd be gobbled up!

    Reply
  28. [email protected] says

    January 7, 2010 at 5:55 am

    Loving the brussel sprouts hopefully I can get some growing in the garden this year.

    Reply
  29. Rachel says

    January 7, 2010 at 4:32 pm

    Kevin…I don't think I've ever seen fresh brussel sprouts here (Virginia Beach)….weird…LOL.

    Reply
  30. Chef Fresco says

    January 8, 2010 at 1:30 am

    These look delicious! I love brussel sprouts. You always amaze me, how much you find time to blog!

    Reply
  31. Joanne says

    January 8, 2010 at 3:48 am

    Oh my…..I ate it all. So very delicious thank you so much for the wonderful recipe. Unbelievably great!

    Reply
  32. The Cooking Photographer says

    January 8, 2010 at 5:05 pm

    I am drooling. I've gotta try this one. I love roasted brussels sprouts.

    Reply
  33. eatme_delicious says

    January 15, 2010 at 3:27 am

    Brussel sprouts are my new favourite vegetable and I love both maple and Dijon so will definitely be trying this!

    Reply
  34. Johnna says

    January 22, 2010 at 3:57 am

    I will never eat brussels sprouts the same way again!

    Reply
  35. Sarah says

    January 25, 2010 at 12:11 am

    Wonderful! Best brussel sprout recipe yet!

    Reply
  36. Johnna says

    February 8, 2010 at 12:52 am

    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!

    Reply
  37. Lisa F. says

    February 21, 2010 at 11:03 pm

    I can't wait to try this on sprouts, but I had green cabbage in the fridge, so I roasted that instead. Delicious!

    Reply
  38. srboisvert says

    February 24, 2010 at 6:55 pm

    Made this tonight. Delicious

    Reply
  39. Dana says

    November 17, 2010 at 5:47 pm

    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!

    Reply
  40. Stephanie says

    February 26, 2011 at 12:24 am

    I can't wait to try this recipe. Those are some good-looking Brussels sprouts. Great combo of flavors.

    Reply
  41. Monisha says

    November 9, 2012 at 5:14 am

    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!!

    Reply
  42. Anonymous says

    August 21, 2014 at 10:46 am

    I just made this recipe as it is. It is absolutely delicious!!! Would make again. THANKS KEVIN!!!!

    Reply
  43. Anonymous says

    November 13, 2014 at 2:20 pm

    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!

    Reply
  44. expandmy horizons says

    November 6, 2016 at 9:23 am

    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!

    Reply
  45. kevin says

    November 6, 2016 at 5:29 pm

    expandmy horizons: I'm glad you like them! They are great both with and without the almonds!

    Reply
  46. Unknown says

    May 13, 2018 at 4:09 am

    I made this tonight and everybody loved it! Definitely a keeper! I will make this again, maybe even once a week.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook:
The Best of Closet Cooking!

About Me

Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
Read More

The Best of Closet Cooking 2023 – FREE eCookbook

The Best of Closet Cooking Book Cover

eCookbook Bundle

eCookbook Bundle

Top Recipes

Chicken and Avocado Burritos
Ham and Potato Corn Chowder
Mexican Street Corn Nachos
Balsamic Garlic Grilled Mushroom Skewers
Baked Firecracker Chicken
Caprese Balsamic Grilled Chicken
Balsamic Soy Roasted Garlic Mushrooms
Cheesy Beef Enchilada Tortellini Skillet
Parmesan Roasted Carrot Fries
Asiago Roasted Onions
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
About | Contact Us | Privacy Policy | Cookie Policy
Copyright © 2007-2023, Closet Cooking Ltd. All Rights Reserved.