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Maple Dijon Roasted Brussels Sprouts Flavorful Delight

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- 1 pound Brussels sprouts, trimmed and cut in half - Fresh parsley, chopped, for garnish (optional) - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1/4 cup pecans, roughly chopped (for added crunch) When making Maple Dijon Roasted Brussels Sprouts, start with fresh Brussels sprouts. Choose sprouts that are bright green and firm. Trim them well and cut them in half to help them cook evenly. Next, gather your pantry staples. Extra virgin olive oil adds richness. Pure maple syrup brings sweetness. Dijon mustard adds a nice tang. Garlic powder, sea salt, and black pepper enhance all these flavors. If you want a crunch, consider adding pecans. They give a great texture contrast. You can also sprinkle fresh parsley on top after roasting for a pop of color. For the full recipe, check out the details provided above. - Preheat oven to 400°F (200°C). - Prepare a baking sheet with parchment paper. In a large bowl, combine: - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper Whisk these ingredients together. You want a smooth, thick sauce that coats well. Toss the halved Brussels sprouts in the maple Dijon mixture. Make sure each sprout is coated. Spread them out evenly on the baking sheet. If you want a crunch, sprinkle 1/4 cup of chopped pecans on top before roasting. Place the baking sheet in your preheated oven. Roast for 25-30 minutes. Stir halfway through. This helps them roast evenly and get that nice golden color. They are done when they look caramelized and are fork-tender. Want to know a secret? The sweet and tangy flavor of the maple syrup pairs perfectly with the savory mustard. You can find the full recipe in the earlier part of this article. Enjoy your tasty creation! To get the best Brussels sprouts, make sure they have space on the baking sheet. If they are too close, they will steam instead of roast. Even spacing allows them to brown nicely. You can tell they are done when they turn golden brown and are fork-tender. A little bit of caramelization adds great flavor. Want to spice things up? You can add a pinch of smoked paprika or a dash of cayenne for heat. These spices work well with the maple and Dijon flavors. For garnishing, fresh parsley adds a pop of color and freshness. You could also sprinkle some grated Parmesan cheese on top for a savory touch. Use a sturdy baking sheet for even heating. A rimmed baking sheet helps keep everything in place while roasting. For mixing, a large bowl makes it easy to toss the Brussels sprouts. A spatula is great for serving them up without breaking them. You can find these items in most kitchens or at local stores. {{image_4}} You can make your Brussels sprouts even more exciting! Try adding smoked paprika for a smoky flavor. If you like heat, sprinkle in some cayenne pepper. For a sweet twist, use balsamic vinegar. This adds a nice tangy note that pairs well with the maple syrup. If you want a change from Brussels sprouts, try cauliflower or green beans. Both options roast well and absorb flavors nicely. You can also swap pecans for walnuts or almonds for a different crunch. Each nut brings its unique taste to the dish. For a vegan version, replace the honey with maple syrup. This keeps the dish sweet without any animal products. If you need it gluten-free, check your Dijon mustard. Most brands are gluten-free, but it’s good to double-check. For low-carb options, you can use fewer Brussels sprouts and add more nuts. This makes a filling dish without too many carbs. For the full recipe, check out the complete details above. To store leftover Maple Dijon Roasted Brussels sprouts, let them cool. Place them in an airtight container. This keeps them fresh and tasty. You can use glass or plastic containers with lids. They work well for storage. When you reheat Brussels sprouts, you want them crisp, not mushy. The best way is to use an oven. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10-15 minutes. This method helps keep their flavor and texture. You can freeze Brussels sprouts, but they need some care. First, blanch them in boiling water for two minutes. Then, cool them quickly in ice water. Drain well and place them in freezer bags. Remove as much air as possible before sealing. When it's time to use them, thaw in the fridge overnight. This keeps their quality. For additional recipes, check the Full Recipe for more details. Trimming Brussels sprouts is easy. Start with fresh sprouts. Remove any yellow or damaged leaves. Cut off the stem end. Then, slice each sprout in half. This helps them cook evenly and get crispy in the oven. Yes, you can make this dish vegan! Replace the honey or maple syrup with agave syrup. Use a vegan mustard if you can find it. This keeps the flavor while fitting a vegan diet. Soggy Brussels sprouts often come from excess moisture. To avoid this, ensure they are dry before roasting. Give them space on the baking sheet. Overcrowding traps steam. Stir them halfway through cooking for even roasting. Cooked Brussels sprouts can last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty for your next meal. For longer storage, consider freezing them. For the full recipe, check out the Maple Dijon Roasted Brussels Sprouts section. This blog post provided a complete guide for making Maple Dijon Roasted Brussels Sprouts. We covered fresh ingredients, pantry staples, and some fun add-ins. The step-by-step instructions made cooking easy, while tips and tricks helped you achieve the perfect roast. You also learned about variations and how to store leftovers properly. By trying different flavors and adjustments, you can make this dish your own. Enjoy your delicious, healthy Brussels sprouts and share them with others!
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Looking for a tasty side dish that even Brussels sprout skeptics will love? My Maple Dijon Roasted Brussels Sprouts are just the ticket! This simple recipe combines the sweet taste of maple syrup with the zing of Dijon mustard. In just a few easy steps, you’ll transform fresh Brussels sprouts into a crunchy, flavor-packed delight. Ready to impress your friends and family? Let’s dive into those delicious details!

Ingredients

Fresh Ingredients Needed

– 1 pound Brussels sprouts, trimmed and cut in half

– Fresh parsley, chopped, for garnish (optional)

Pantry Staples

– 3 tablespoons extra virgin olive oil

– 2 tablespoons pure maple syrup

– 1 tablespoon Dijon mustard

– 1 teaspoon garlic powder

– 1 teaspoon sea salt

– 1/2 teaspoon freshly ground black pepper

Optional Add-ins

– 1/4 cup pecans, roughly chopped (for added crunch)

When making Maple Dijon Roasted Brussels Sprouts, start with fresh Brussels sprouts. Choose sprouts that are bright green and firm. Trim them well and cut them in half to help them cook evenly.

Next, gather your pantry staples. Extra virgin olive oil adds richness. Pure maple syrup brings sweetness. Dijon mustard adds a nice tang. Garlic powder, sea salt, and black pepper enhance all these flavors.

If you want a crunch, consider adding pecans. They give a great texture contrast. You can also sprinkle fresh parsley on top after roasting for a pop of color.

For the full recipe, check out the details provided above.

Step-by-Step Instructions

Preparation Steps

– Preheat oven to 400°F (200°C).

– Prepare a baking sheet with parchment paper.

Mixing the Coating

In a large bowl, combine:

– 3 tablespoons extra virgin olive oil

– 2 tablespoons pure maple syrup

– 1 tablespoon Dijon mustard

– 1 teaspoon garlic powder

– 1 teaspoon sea salt

– 1/2 teaspoon freshly ground black pepper

Whisk these ingredients together. You want a smooth, thick sauce that coats well.

Roasting the Brussels Sprouts

Toss the halved Brussels sprouts in the maple Dijon mixture. Make sure each sprout is coated. Spread them out evenly on the baking sheet.

If you want a crunch, sprinkle 1/4 cup of chopped pecans on top before roasting.

Place the baking sheet in your preheated oven. Roast for 25-30 minutes. Stir halfway through. This helps them roast evenly and get that nice golden color. They are done when they look caramelized and are fork-tender.

Want to know a secret? The sweet and tangy flavor of the maple syrup pairs perfectly with the savory mustard. You can find the full recipe in the earlier part of this article. Enjoy your tasty creation!

Tips & Tricks

Achieving the Perfect Roast

To get the best Brussels sprouts, make sure they have space on the baking sheet. If they are too close, they will steam instead of roast. Even spacing allows them to brown nicely. You can tell they are done when they turn golden brown and are fork-tender. A little bit of caramelization adds great flavor.

Flavor Enhancements

Want to spice things up? You can add a pinch of smoked paprika or a dash of cayenne for heat. These spices work well with the maple and Dijon flavors. For garnishing, fresh parsley adds a pop of color and freshness. You could also sprinkle some grated Parmesan cheese on top for a savory touch.

Cooking Equipment Recommendations

Use a sturdy baking sheet for even heating. A rimmed baking sheet helps keep everything in place while roasting. For mixing, a large bowl makes it easy to toss the Brussels sprouts. A spatula is great for serving them up without breaking them. You can find these items in most kitchens or at local stores.

Variations

Additional Flavor Profiles

You can make your Brussels sprouts even more exciting! Try adding smoked paprika for a smoky flavor. If you like heat, sprinkle in some cayenne pepper. For a sweet twist, use balsamic vinegar. This adds a nice tangy note that pairs well with the maple syrup.

Ingredient Swaps

If you want a change from Brussels sprouts, try cauliflower or green beans. Both options roast well and absorb flavors nicely. You can also swap pecans for walnuts or almonds for a different crunch. Each nut brings its unique taste to the dish.

Dietary Adjustments

For a vegan version, replace the honey with maple syrup. This keeps the dish sweet without any animal products. If you need it gluten-free, check your Dijon mustard. Most brands are gluten-free, but it’s good to double-check. For low-carb options, you can use fewer Brussels sprouts and add more nuts. This makes a filling dish without too many carbs.

For the full recipe, check out the complete details above.

Storage Info

Leftover Storage

To store leftover Maple Dijon Roasted Brussels sprouts, let them cool. Place them in an airtight container. This keeps them fresh and tasty. You can use glass or plastic containers with lids. They work well for storage.

Reheating Instructions

When you reheat Brussels sprouts, you want them crisp, not mushy. The best way is to use an oven. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10-15 minutes. This method helps keep their flavor and texture.

Freezing and Thawing

You can freeze Brussels sprouts, but they need some care. First, blanch them in boiling water for two minutes. Then, cool them quickly in ice water. Drain well and place them in freezer bags. Remove as much air as possible before sealing. When it’s time to use them, thaw in the fridge overnight. This keeps their quality. For additional recipes, check the Full Recipe for more details.

FAQs

How do I trim Brussels sprouts?

Trimming Brussels sprouts is easy. Start with fresh sprouts. Remove any yellow or damaged leaves. Cut off the stem end. Then, slice each sprout in half. This helps them cook evenly and get crispy in the oven.

Can I make Maple Dijon Roasted Brussels Sprouts vegan?

Yes, you can make this dish vegan! Replace the honey or maple syrup with agave syrup. Use a vegan mustard if you can find it. This keeps the flavor while fitting a vegan diet.

Why are my Brussels sprouts soggy?

Soggy Brussels sprouts often come from excess moisture. To avoid this, ensure they are dry before roasting. Give them space on the baking sheet. Overcrowding traps steam. Stir them halfway through cooking for even roasting.

How long do cooked Brussels sprouts last in the fridge?

Cooked Brussels sprouts can last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty for your next meal. For longer storage, consider freezing them.

For the full recipe, check out the Maple Dijon Roasted Brussels Sprouts section.

This blog post provided a complete guide for making Maple Dijon Roasted Brussels Sprouts. We covered fresh ingredients, pantry staples, and some fun add-ins. The step-by-step instructions made cooking easy, while tips and tricks helped you achieve the perfect roast. You also learned about variations and how to store leftovers properly. By trying different flavors and adjustments, you can make this dish your own. Enjoy your delicious, healthy Brussels sprouts and share them with others!

- 1 pound Brussels sprouts, trimmed and cut in half - Fresh parsley, chopped, for garnish (optional) - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper - 1/4 cup pecans, roughly chopped (for added crunch) When making Maple Dijon Roasted Brussels Sprouts, start with fresh Brussels sprouts. Choose sprouts that are bright green and firm. Trim them well and cut them in half to help them cook evenly. Next, gather your pantry staples. Extra virgin olive oil adds richness. Pure maple syrup brings sweetness. Dijon mustard adds a nice tang. Garlic powder, sea salt, and black pepper enhance all these flavors. If you want a crunch, consider adding pecans. They give a great texture contrast. You can also sprinkle fresh parsley on top after roasting for a pop of color. For the full recipe, check out the details provided above. - Preheat oven to 400°F (200°C). - Prepare a baking sheet with parchment paper. In a large bowl, combine: - 3 tablespoons extra virgin olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 1 teaspoon garlic powder - 1 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper Whisk these ingredients together. You want a smooth, thick sauce that coats well. Toss the halved Brussels sprouts in the maple Dijon mixture. Make sure each sprout is coated. Spread them out evenly on the baking sheet. If you want a crunch, sprinkle 1/4 cup of chopped pecans on top before roasting. Place the baking sheet in your preheated oven. Roast for 25-30 minutes. Stir halfway through. This helps them roast evenly and get that nice golden color. They are done when they look caramelized and are fork-tender. Want to know a secret? The sweet and tangy flavor of the maple syrup pairs perfectly with the savory mustard. You can find the full recipe in the earlier part of this article. Enjoy your tasty creation! To get the best Brussels sprouts, make sure they have space on the baking sheet. If they are too close, they will steam instead of roast. Even spacing allows them to brown nicely. You can tell they are done when they turn golden brown and are fork-tender. A little bit of caramelization adds great flavor. Want to spice things up? You can add a pinch of smoked paprika or a dash of cayenne for heat. These spices work well with the maple and Dijon flavors. For garnishing, fresh parsley adds a pop of color and freshness. You could also sprinkle some grated Parmesan cheese on top for a savory touch. Use a sturdy baking sheet for even heating. A rimmed baking sheet helps keep everything in place while roasting. For mixing, a large bowl makes it easy to toss the Brussels sprouts. A spatula is great for serving them up without breaking them. You can find these items in most kitchens or at local stores. {{image_4}} You can make your Brussels sprouts even more exciting! Try adding smoked paprika for a smoky flavor. If you like heat, sprinkle in some cayenne pepper. For a sweet twist, use balsamic vinegar. This adds a nice tangy note that pairs well with the maple syrup. If you want a change from Brussels sprouts, try cauliflower or green beans. Both options roast well and absorb flavors nicely. You can also swap pecans for walnuts or almonds for a different crunch. Each nut brings its unique taste to the dish. For a vegan version, replace the honey with maple syrup. This keeps the dish sweet without any animal products. If you need it gluten-free, check your Dijon mustard. Most brands are gluten-free, but it’s good to double-check. For low-carb options, you can use fewer Brussels sprouts and add more nuts. This makes a filling dish without too many carbs. For the full recipe, check out the complete details above. To store leftover Maple Dijon Roasted Brussels sprouts, let them cool. Place them in an airtight container. This keeps them fresh and tasty. You can use glass or plastic containers with lids. They work well for storage. When you reheat Brussels sprouts, you want them crisp, not mushy. The best way is to use an oven. Preheat it to 350°F (175°C). Spread the sprouts on a baking sheet. Heat them for about 10-15 minutes. This method helps keep their flavor and texture. You can freeze Brussels sprouts, but they need some care. First, blanch them in boiling water for two minutes. Then, cool them quickly in ice water. Drain well and place them in freezer bags. Remove as much air as possible before sealing. When it's time to use them, thaw in the fridge overnight. This keeps their quality. For additional recipes, check the Full Recipe for more details. Trimming Brussels sprouts is easy. Start with fresh sprouts. Remove any yellow or damaged leaves. Cut off the stem end. Then, slice each sprout in half. This helps them cook evenly and get crispy in the oven. Yes, you can make this dish vegan! Replace the honey or maple syrup with agave syrup. Use a vegan mustard if you can find it. This keeps the flavor while fitting a vegan diet. Soggy Brussels sprouts often come from excess moisture. To avoid this, ensure they are dry before roasting. Give them space on the baking sheet. Overcrowding traps steam. Stir them halfway through cooking for even roasting. Cooked Brussels sprouts can last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps them fresh and tasty for your next meal. For longer storage, consider freezing them. For the full recipe, check out the Maple Dijon Roasted Brussels Sprouts section. This blog post provided a complete guide for making Maple Dijon Roasted Brussels Sprouts. We covered fresh ingredients, pantry staples, and some fun add-ins. The step-by-step instructions made cooking easy, while tips and tricks helped you achieve the perfect roast. You also learned about variations and how to store leftovers properly. By trying different flavors and adjustments, you can make this dish your own. Enjoy your delicious, healthy Brussels sprouts and share them with others!

Maple Dijon Roasted Brussels Sprouts

Elevate your side dish game with these delicious Maple Dijon Roasted Brussels Sprouts! This easy recipe combines the earthy sweetness of maple syrup and tangy Dijon mustard for a flavor explosion. Perfectly roasted until caramelized and tender, these Brussels sprouts are sure to impress. Ready in just 40 minutes, they're a great addition to any meal. Click through to discover the full recipe and transform your dinner experience!
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Ingredients
  

1 pound Brussels sprouts, trimmed and cut in half

3 tablespoons extra virgin olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1/4 cup pecans, roughly chopped (optional for added crunch)

Fresh parsley, chopped, for garnish (optional)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper to facilitate easy cleanup after roasting.

    In a large mixing bowl, combine the extra virgin olive oil, pure maple syrup, Dijon mustard, garlic powder, sea salt, and freshly ground black pepper. Whisk the ingredients together until they form a smooth and consistent mixture.

      Introduce the halved Brussels sprouts to the bowl and gently toss them in the maple Dijon mixture, ensuring every piece is evenly coated for maximum flavor.

        Transfer the coated Brussels sprouts onto the prepared baking sheet, spreading them out in a single layer to ensure even roasting and caramelization.

          If you’re opting for extra texture, sprinkle the roughly chopped pecans over the Brussels sprouts before roasting.

            Place the baking sheet in the preheated oven and roast for 25-30 minutes. Stir the Brussels sprouts halfway through the cooking time to promote even browning and tenderness. They're ready when they are caramelized and fork-tender.

              Once cooked, remove the baking sheet from the oven and allow the Brussels sprouts to cool for a few minutes. For a finishing touch, garnish with freshly chopped parsley if desired.

                Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 4

                  - Presentation Tips: Serve the Brussels sprouts warm in a vibrant bowl, scattering additional pecans and parsley on top for an appealing contrast against the golden-brown sprouts.

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