
Maple Mustard Brussels Sprouts
User Reviews
5.0
3 reviews
Excellent

Maple Mustard Brussels Sprouts
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A simple and flavourful roasted brussels sprouts recipe, this Maple Mustard Brussels Sprouts recipe comes together quickly and easily with a few kitchen staples. A delicious side dish for the holidays or a weeknight dinner that you can make ahead of time, this brussels sprouts recipe is caramelized to crispy perfection!
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Ingredients
- 1½ to 2 lb Brussels sprouts
- 2 tbsps olive oil or more as needed
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp pepper
- 2-3 tbsps maple syrup
- 2 tbsps Dijon mustard
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Instructions
- Heat the oven to 450F.
- Clean, dry, and slice the brussels sprouts in half.
- Toss them in the olive oil, garlic powder, salt, and pepper. You can toss them in a bowl or directly on the sheet pan.
- Place the brussels sprouts cut-side down onto a sheet pan.
- Roast for 18 minutes.
- Push all the brussels sprouts to the middle of the pan. Combine and drizzle the maple syrup and Dijon mustard over the brussels sprouts and toss to combine.
- Continue roasting for 5 more minutes or until the brussels sprouts are crispy.
Equipments used:
Nutrition Information
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Calories
170kcal
(9%)
Carbohydrates
23g
(8%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
420mg
(18%)
Potassium
705mg
(20%)
Fiber
7g
(28%)
Sugar
10g
(20%)
Vitamin A
1289IU
(26%)
Vitamin C
145mg
(161%)
Calcium
88mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 170 kcal
% Daily Value*
Calories | 170kcal | 9% |
Carbohydrates | 23g | 8% |
Protein | 6g | 12% |
Fat | 8g | 12% |
Saturated Fat | 1g | 5% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 5g | 25% |
Sodium | 420mg | 18% |
Potassium | 705mg | 15% |
Fiber | 7g | 28% |
Sugar | 10g | 20% |
Vitamin A | 1289IU | 26% |
Vitamin C | 145mg | 161% |
Calcium | 88mg | 9% |
Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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