Why You’ll Love House Favorite Roasted Brussels Sprouts Recipe
The combination of textures and flavors makes these Brussels sprouts especially satisfying. Roasting at high heat creates deeply browned edges and crisp leaves while keeping the centers tender.
Maple syrup adds just enough sweetness to balance the slight bitterness of the sprouts, while Dijon mustard brings a tangy, savory bite. Walnuts add crunch, and dried cranberries provide little bursts of fruity sweetness.
It’s also an incredibly versatile side dish. You can serve it alongside chicken, salmon, pasta, holiday roasts, or other vegetable dishes. Best of all, the ingredient list is short and the entire recipe comes together on one baking sheet.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 12 ounces fresh Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- A handful of walnuts
- A handful of dried cranberries
- 1 teaspoon Dijon mustard
- 2 tablespoons pure maple syrup
- Extra olive oil, as needed
- Red pepper flakes, optional
Directions
- Preheat the oven to 425°F (220°C). Trim the ends from the Brussels sprouts, remove any damaged outer leaves, and slice each sprout in half.
- Arrange the Brussels sprouts cut-side down on a large baking sheet. Drizzle them with olive oil and season with salt and black pepper.
- Roast for approximately 15–20 minutes, or until the cut sides are deeply golden brown and the loose outer leaves have become crisp.
- Scatter the walnuts over the baking sheet. Add the Dijon mustard and maple syrup, tossing gently so the Brussels sprouts are lightly coated.
- Return the pan to the oven and roast for another 5–10 minutes, until the walnuts are lightly toasted and the Brussels sprouts are tender and caramelized.
- Remove the baking sheet from the oven and immediately add the dried cranberries. Toss everything together directly on the pan.
- Taste and adjust with additional salt, pepper, olive oil, or red pepper flakes as desired. Serve warm while the Brussels sprouts are still crisp.
Servings and timing
This recipe makes approximately 3–4 servings as a side dish.
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 3–4
Cooking Method: Roasting
Oven Temperature: 425°F (220°C)
Variations
For a savory version, add cooked and crumbled bacon or pancetta before serving. The salty, smoky flavor pairs especially well with the maple glaze.
Pecans can easily replace the walnuts for a slightly sweeter, buttery crunch. For a nut-free version, simply omit the walnuts or substitute pumpkin or sunflower seeds.
If you enjoy cheese with roasted vegetables, finish the dish with crumbled feta or goat cheese. Freshly grated Parmesan is another delicious option.
For additional acidity, add a small splash of balsamic vinegar after roasting. If you prefer more heat, increase the red pepper flakes or add a drizzle of chili oil.
Fresh rosemary or thyme can also be added before roasting for a more aromatic, herb-forward version.
If maple syrup isn’t available, honey can be used for a slightly different but equally pleasant sweet-and-savory finish.
Storage/Reheating
Allow leftover Brussels sprouts to cool completely before transferring them to an airtight container. Refrigerate for up to 3–4 days.
For the best texture, reheat them in a 375°F (190°C) oven or air fryer until hot and lightly crisp again. This usually takes about 5–10 minutes, depending on the amount.
A microwave can also be used for quick reheating, but the Brussels sprouts will be softer and won’t retain as much of their original crispness.
If you’re preparing the recipe ahead of time, consider trimming and halving the Brussels sprouts and mixing the maple-Dijon sauce in advance. Store them separately in the refrigerator, then roast and assemble the dish shortly before serving.
Freezing the finished dish isn’t recommended because thawed Brussels sprouts tend to become softer and the walnuts can lose their crisp texture.
FAQs
1. Why aren’t my Brussels sprouts getting crispy?
Too much moisture or overcrowding is usually the reason. Dry the Brussels sprouts thoroughly after washing and spread them in a single layer with enough room for hot air to circulate. Keeping the cut sides against the baking sheet also encourages caramelization.
2. Can I make these Brussels sprouts without walnuts?
Yes. Leave the walnuts out entirely or replace them with pumpkin seeds or sunflower seeds for extra crunch.
3. Can I use pecans instead of walnuts?
Absolutely. Pecans work very well with maple syrup and dried cranberries. Add them near the end of roasting so they become toasted without burning.
4. Can I prepare this recipe ahead of time?
You can do most of the preparation ahead. Trim and halve the Brussels sprouts and refrigerate them in an airtight container. The maple syrup and Dijon mustard can also be mixed beforehand. For the crispiest results, roast the sprouts shortly before serving.
5. Can I add bacon?
Yes. Crispy chopped bacon is an excellent addition. Cook it separately and scatter it over the finished Brussels sprouts, or roast small pieces of bacon alongside the sprouts if appropriate for your cooking time.
6. What can I serve with roasted Brussels sprouts?
They pair well with roasted or grilled chicken, salmon, turkey, steak, pasta, risotto, or other roasted vegetables. They’re also a natural addition to Thanksgiving, Christmas, and other holiday meals.
7. Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are preferable because they develop better caramelization and crispier edges. Frozen sprouts contain more moisture and may become softer when roasted. If using frozen sprouts, roast them directly from frozen and allow additional cooking time.
8. How do I make this recipe spicier?
Add red pepper flakes before serving or mix them into the maple-Dijon coating. For more pronounced heat, a small amount of cayenne pepper or chili oil can also be added.
9. Can I add cheese?
Yes. Crumbled goat cheese and feta both complement the sweet cranberries and maple glaze particularly well. Parmesan can also be sprinkled over the sprouts shortly before serving.
10. Can I double the recipe?
Yes. Double all of the ingredients, but use two baking sheets rather than crowding everything onto one pan. Giving the Brussels sprouts plenty of space helps them roast and caramelize instead of steaming.
Conclusion
These roasted Brussels sprouts prove that a simple vegetable side can deliver plenty of flavor with very little effort. Crispy edges, tender centers, crunchy walnuts, sweet cranberries, and a maple-Dijon coating create a balanced combination of savory, sweet, tangy, and nutty flavors.
With just a few ingredients and about 25 minutes of cooking time, this is an easy side dish for both busy weeknights and special occasions. Serve it fresh from the oven for the best caramelization and crunch, and don’t be surprised if Brussels sprouts become one of the most popular dishes on the table.
House Favorite Roasted Brussels Sprouts
Crispy roasted Brussels sprouts tossed with a sweet-tangy honey mustard sauce, crunchy walnuts, and savory bacon for a flavorful vegetable side dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Low Calorie
Ingredients
- Brussels sprouts
- Olive oil
- Salt
- Bacon
- Walnuts
- Honey
- Dijon mustard
- Mayonnaise
- Garlic
Instructions
- Preheat the oven and prepare a baking sheet.
- Trim and halve the Brussels sprouts, then toss them with olive oil and salt.
- Arrange the Brussels sprouts cut-side down on the baking sheet and roast until deeply browned and crispy.
- Cook the bacon until crisp, then crumble or chop it into small pieces.
- Toast the walnuts until fragrant and lightly browned.
- Whisk together the honey, Dijon mustard, mayonnaise, and garlic to make the sauce.
- Toss the roasted Brussels sprouts with the sauce, bacon, and toasted walnuts. Serve warm.
Notes
- For the crispiest Brussels sprouts, avoid overcrowding the baking sheet.
- Toast the walnuts carefully so they become fragrant without burning.
- Add the sauce shortly before serving to help preserve the crispy texture.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 8 g
- Sodium: 390 mg
- Fat: 19 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 15 mg
