These crispy Brussels sprouts are roasted until golden, then coated in a sweet, tangy maple-mustard glaze. I love serving them at Thanksgiving because they bring bright color and a welcome crunch to the holiday table without taking much hands-on time.
Why You’ll Love These Crispy Brussels Sprouts
The hot oven gives the sprouts beautifully browned edges while keeping the centers tender. The maple, Dijon, and whole grain mustard make a balanced glaze that is sweet, sharp, and savory, and it comes together while the sprouts roast. This side dish is easy to scale up for a gathering, too.
Crispy Brussels Sprouts Ingredients & Substitutions
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon apple cider vinegar
- 1 small garlic clove, finely grated or minced
- 2 tablespoons chopped toasted pecans, optional
- 1 tablespoon chopped fresh parsley, optional
Use avocado oil in place of olive oil if you like. For a smoother glaze, swap the whole grain mustard for another tablespoon of Dijon. The pecans add extra crunch, but the sprouts are delicious without them.
Step-by-Step Instructions to Make Crispy Brussels Sprouts
1. Heat the oven and prepare the sprouts
Heat the oven to 425°F. Trim the stem ends from the Brussels sprouts and remove any loose or damaged outer leaves. Cut each sprout in half, and quarter any especially large ones so they cook at a similar rate.
2. Season and arrange
Toss the sprouts with olive oil, salt, and black pepper. Arrange them in a single layer on a large rimmed baking sheet, with as many cut sides facing down as possible. Give them room so they roast rather than steam. Use two pans if needed.
3. Roast until golden
Roast for 20 to 25 minutes, checking near the end. The cut sides should be deeply golden and the centers fork-tender. Oven times can vary, so look for browned edges rather than relying on the clock alone.
4. Mix the maple-mustard glaze
While the sprouts roast, stir together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, and garlic in a small bowl.
5. Glaze and finish
Transfer the hot sprouts to a serving bowl and toss with the glaze until lightly coated. For a warm, lightly set glaze, spread them back on the pan and roast for 2 minutes. Finish with pecans and parsley, if using, and serve right away.
Tips for Success
- Dry the sprouts well after washing. Excess moisture makes it harder for them to brown.
- Keep the pieces similar in size so they roast evenly.
- Preheat the oven fully, and avoid crowding the baking sheet.
- Roast cut side down for extra caramelization, and leave the sprouts undisturbed until the edges begin to brown.
- Add the glaze after roasting so the maple syrup does not burn during the longer oven time.
Variations of Crispy Brussels Sprouts
For a little heat, add a pinch of red pepper flakes to the glaze. Stir in a teaspoon of lemon juice for a brighter finish, or add toasted pumpkin seeds instead of pecans. If you prefer a milder mustard flavor, use two tablespoons of Dijon and leave out the whole grain mustard.
Serving Suggestions: What to Pair with Crispy Brussels Sprouts
Serve these sprouts alongside roast chicken, baked salmon, or a hearty lentil dish. They also pair naturally with Thanksgiving favorites like mashed potatoes, stuffing, and roasted squash. Add them to the table just before serving so their crisp edges are at their best.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet at 400°F for about 8 to 10 minutes, or warm them in a skillet over medium heat until hot. A microwave works in a pinch, though the sprouts will be softer. For the best texture, add any extra glaze after reheating.
Memories Made Around the Table
I like bringing a colorful vegetable side to the holiday table, especially one that can be mostly prepared while other dishes are in the oven. The sweet-tangy aroma of this glaze feels right at home among Thanksgiving favorites, and a bowl of crisp sprouts gives everyone an easy reason to reach for another serving.
FAQs
Can I prepare Brussels sprouts ahead of time?
Yes. Trim and halve them up to a day ahead, then refrigerate in a sealed container. For the crispiest result, wait to oil, season, and roast until shortly before serving.
How do I keep roasted Brussels sprouts crispy?
Dry them well, spread them in a single layer, and roast in a fully heated oven. Serve soon after glazing, since the sauce softens the browned edges as it sits.
Can I make this recipe without pecans?
Absolutely. The pecans are optional. You can leave them out or use toasted pumpkin seeds for a similar bit of crunch.
Can I use frozen Brussels sprouts?
Fresh sprouts give the best crisp texture. If using frozen, thaw them completely and pat them very dry first. They may need a little extra roasting time and can still be softer than fresh sprouts.
Final Thoughts
With crisp, browned edges and a quick maple-mustard glaze, these Brussels sprouts make a simple side feel special. Keep the pan uncrowded, glaze them after roasting, and bring them to the table while they are warm.
Maple-Mustard Brussels Sprouts
Equipment
- 1 Large rimmed baking sheet
- 1 Small bowl
- 1 serving bowl
Ingredients
Brussels Sprouts and Seasoning
- 1.5 pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 0.5 teaspoon fine salt
- 0.25 teaspoon black pepper
Maple-Mustard Glaze and Finish
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon apple cider vinegar
- 1 small clove garlic finely grated or minced
- 2 tablespoons pecans chopped and toasted; optional
- 1 tablespoon fresh parsley chopped; optional
Instructions
- Heat the oven to 425°F. Trim the stem ends from the Brussels sprouts and remove any loose or damaged outer leaves. Cut each sprout in half, and quarter any especially large ones so they cook at a similar rate.
- Toss the sprouts with olive oil, salt, and black pepper. Arrange them in a single layer on a large rimmed baking sheet, with as many cut sides facing down as possible. Give them room so they roast rather than steam; use two pans if needed.
- Roast for 20 to 25 minutes, checking near the end. The cut sides should be deeply golden and the centers fork-tender.
- While the sprouts roast, stir together the maple syrup, Dijon mustard, whole grain mustard, apple cider vinegar, and garlic in a small bowl.
- Transfer the hot sprouts to a serving bowl and toss with the glaze until lightly coated. For a warm, lightly set glaze, spread them back on the pan and roast for 2 minutes. Finish with pecans and parsley, if using, and serve right away.