Busting out the Brussel sprouts today… Maple-Dijon Roasted Brussel Sprouts to be exact!
This weekend the fam and I will attend our 2nd and 3rd Thanksgiving feasts of 2015! My contributions.. brussel sprouts and mashed potatoes (awesome lightened up cauliflower/mashed potato combo dish coming soon)! I take my role as vegetable side-dish person very seriously, sort of (simplicity is a definite factor). I’m going to level with you, getting my family anywhere on time is difficult. Add on the extra expectations of everyone looking presentable and bringing food..that I cooked…that day..that tastes good… it’s a LOT.
These brussel sprouts are perfect for this low-on time, high expectation type of situation. Prep literally takes 5 minutes, they only dirty one dish (if you cover sheet pan in foil), and best part, they can be served at room temperature or reheated in a warm oven so you don’t have to worry about timing everything perfectly. Thanksgiving Day win!
Ok, let’s just go ahead and get the obvious out of the way.. these Maple-Dijon Roasted Brussel Sprouts aren’t going to win any beauty contests. I gave valiant effort… but these babies turn a very unfortunate shade of green when roasted. But.. I know you aren’t the type to judge based on outward appearances?. TRUST… they are ?❤️✨!! A vegetable that has me “sneaking” to my refrigerator every 5 minutes for a little pick definitely deserves a regular spot in our side dish rotation. I’m usually more of a dark chocolate, guacamole, anything salty kind of “picker” (<—- aka..chronic snacker). Brussel sprouts… it’s wonderfully bizarre.
These adorable (I use the term loosely) little mini cabbage type balls of nutrients are smothered in a yummy dressing made from a combination of balsamic-vinegar, dijon mustard, a splash of olive oil, and a hint of pure maple syrup for sweetness. They are then oven roasted until they are tender and caramelized. Fancy enough for Thanksgiving dinner, and simple enough for everyday dinners…. give em a shot!
Time Saving Tips and Tricks:
Prep: The brussel sprouts can be chopped ahead of time and stored in an air-tight Ziplock bag. You can also create the maple-dijon dressing prior to making the dish. When you are ready, toss the sliced brussel sprouts and vinaigrette in a medium bowl, and pop them in the oven! Done.
Make Ahead: Maple-dijon roasted brussel sprouts only get better with age (within reason of course). The flavors just hang out, mingle, make little flavor babies… this is a good thing!Print
Maple-Dijon Roasted Brussel Sprouts
- 1 lb. of Brussel sprouts, sliced length wise
- 3 TBS balsamic vinegar
- 3 TBS dijon mustard
- 1 1/2 TBS olive oil
- 1 tsp. Maple Syrup
- Salt and Pepper to Taste
- Heat oven to 425 degrees. Cover rimmed baking sheet with foil.
- In a medium mixing bowl whisk together balsamic, dijon, olive oil, and maple syrup. Add sliced Brussel sprouts. Toss to combine. Season with salt and pepper to taste.
- Arrange coated brussel sprouts in a single layer on the prepared baking sheet. Roast in oven for 20 minutes or until Brussel sprouts are tender and caramelized.
- Remove from oven. Serve warm or at room temperature.
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