Maple Dijon Brussel Sprouts

Contrary to popular belief, brussel sprouts can be delicious without cheese sauce OR bacon. Don’t believe me? Challenge accepted.

The first time I’d ever attempted these crispy, oven-roasted mouthfuls of heaven, brussel sprouts slathered in cheese sauce was all I had ever known. When I was a kid, it was the only way my Mother could get me to eat them. As long as something disgusting was covered in cheese, I was game. She could have served me a dusty sneaker covered in cheese and I would have probably considered it for a moment. Errr..

Anyway, I had no idea what I was stepping into here, but I’m really jazzed that I was brave enough to do up some brussel sprouts sans Cheez Whiz.

These. Are. DELICIOUS.

Maple Dijon Brussel Sprouts! (w/ toasted walnuts)

You will need…

  1. 2 lbs fresh, whole brussel sprouts
  2. 2 tbsp. olive oil (separated)
  3. 1 tbsp. white wine vinegar
  4. 1 tbsp. of maple syrup
  5. 1 tsp Dijon Mustard
  6. 1 tbsp. dried up garlic
  7. 1/4 walnuts, chopped and toasted
  8. Salt and pepper to taste

Preheat your oven to 400 degrees.

Rinse your brussel sprouts. If they have long and/or brownish ends, trim them, then halve sprouts.

Place them in a bowl, and drizzle 1 tbsp. of olive oil on them. Add salt and pepper to taste. Toss until evenly coated.

Next, spray a baking sheet with cooking spray to prevent any sticking. Place the brussel sprouts on the baking sheet, face down.

Pop them in the oven. After about 15 mins, take them out and flip the brussel sprouts onto their backs. The face of your brussel sprouts should be golden brown. Pop them back into the oven for another 15 mins. If they look brown or burnt, don’t fret. They’re just roasting properly, and trust me, the browning offers an amazing flavor and a wonderful crisp.

While that’s in the oven, start your dressing.

In a bowl, whisk together 1 tbsp. of olive oil, vinegar, maple syrup, mustard, garlic, and your toasted walnuts.

When the sprouts are done, toss them in the bowl with the dressing until they are evenly coated.

Serve right away while still hot, and enjoy the moment as you turn brussel sprout skeptics into complete fanatics.

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    • says

      Anna, thank you so much! I’m really glad you enjoyed them. One of my favourites! I, to, hope you can find more enjoyable recipes on this site. I have a ton of ideas brewing. Thanks so much for stopping by :)

  1. says

    I have to agree, some of the dishes on Tastespotting are so divergent and some combinations do seem odd. Sometimes I feel like my creativity pales in comparison, you know, when I see a gutted squash stuffed with vegetables and grains I’ve never heard of. I think those people are just way more advanced than I am. That’s my excuse, anyhow. Thanks for stopping by!


  1. […] You, too, need to browse recipe after recipe at Tastespotting and wonder what is wrong with your cooking skills that you aren’t constantly in the kitchen whipping up new concoctions like Pumpkin stuffed with fontina, italian sausage, and macaroni. Sounds rather odd. Some things do sound good, though, like Maple, dijon glazed brussel sprouts. […]

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