Okay, yes, full confession: our families would eat crispy Brussels sprouts with bacon all day, every day. But we like to mix it up a bit, too! Enter this Best Maple Mustard Crispy Brussels Sprouts recipe. It’s a delightful vegan, vegetarian, and gluten-free side dish, that’s perfect for fall.Â
Why You’ll Love This Recipe
This recipe is one of our favorite side dishes during the fall and winter because it’s comforting without being too heavy. Crispy Brussels sprouts are at the heart of this dish, known for their earthy, slightly bitter taste, which beautifully contrasts with the sweet and tangy notes of maple mustard.
Adding crunchy walnuts and juicy pomegranate arils adds a delightful textural contrast and a burst of freshness. The maple syrup in the mustard dressing offers a natural sweetness and brings out the best flavors, like the inherent nuttiness of the sprouts.
Recipe Ingredients
The ingredients you’ll need to make this recipe are:
- Brussels sprouts: Try to get ones all the same size so they roast evenly
- Shallots: You can skip them if desired or use onions instead
- Extra-Virgin Olive Oil: One that’s quality but for cooking not finishing
- Whole-Grain Mustard: You can use standard Dijon but we like to have the mustard seeds in this recipe
- Maple Syrup: Or honey, if desired
- Apple Cider Vinegar: Or white wine vinegar or sherry vinegar
- Walnuts: Or pistachios or almonds
- Pomegranate Arils: Skip if you don’t like the flavor
How To Make This Recipe
Here’s how to make this recipe:
- Prepare the Brussels sprouts and preheat the oven.Â
- Mix the Brussels with shallots, olive oil, and mustard then spread on teh baking sheet.Â
- Roast and stir a few times then add the maple syrup during the last few minutes of cooking.Â
- Once the brussels are knife tender and golden brown, add a splash of vinegar and serve topped with walnuts and pomegranate.
5 Tips to Make Crispy Brussels Sprouts
Achieving the perfect crispiness in Brussels sprouts is crucial to this delicious side dish. Most crispy Brussels sprouts you’re eating in restaurants have been fried, so you won’t get that texture unless you opt to deep fry. An air fryer can work well for crispiness, but we’re all about having as few appliances as possible, so this is, in our opinion, the best technique to make crispy Brussels sprouts in the oven.Â
Preheat Baking Sheet
Start by preheating your baking sheet in the oven. This step ensures that the sprouts start sizzling as soon as they hit the pan, aiding in the crisping process.Â
​Skip The Shallots
We love the addition of shallots (or onions or scallions) because they add more flavor to this recipe. But, if you think the best part is the crispy bits, you may want to skip adding the shallots because they will provide moisture and slightly impede crispiness.
Spread In A Single Layer On A Large Baking Sheet
When preparing the sprouts, spread them in a single layer on a large baking sheet. This prevents overcrowding and steaming, which can lead to sogginess.Â
Roast Cut Side Down
Finally, roast them cut side down. This technique lets the cut surfaces caramelize against the hot pan, developing a deliciously crispy texture and a golden brown color.
Cooking Time Will Vary
Just a heads up, the total time you need to roast the crispy Brussels sprouts will depend on their size. On average, they will need about 15-20 minutes of cook time before they are knife tender (ie, before you add the maple syrup). The best way to know they’re good to go is to check them by piercing them with a knife — if it’s easy to do, then you’re ready to proceed.Â
How far ahead can you make this recipe?
To us, the best roasted Brussels sprouts are served within one hour of being made, as they’ll be crispy and warm. However, you can roast the crispy Brussels sprouts up to one day ahead (store them refrigerated in an airtight container), bring them to room temperature, or warm them in a low (say a 250°F oven) and then serve. Don’t add the pomegranate arils until ready to serve the dish, as they won’t be tasty warm.Â
Variations On This Crispy Brussels Sprouts Recipe
While the combination of maple, mustard, walnuts, and pomegranate is exquisite, this crispy Brussels sprouts recipe is versatile. For a different nutty crunch, pistachios or hazelnuts can substitute walnuts. They offer a slightly sweeter and more delicate flavor that pairs well with the Brussels sprouts. You could add ancho chile powder, red pepper flakes, or Sriracha hot sauce for some spice. For even more flavor, add a shake of some garlic powder or smoked paprika to the mix.
For those who are not strictly vegetarian, adding crisp bacon or prosciutto can introduce a savory depth to the dish. The saltiness and richness of these meats contrast beautifully with the sweet and tangy elements of the recipe.
What to serve with this recipe?
When it comes to what to serve with this recipe, the most obvious choice would be to add it as a side to your Thanksgiving spread. But also, this recipe would be a great side dish for cedar planked salmon, oven roasted pork chops, roast chicken, or even a side to chili or other hearty soup.Â
Other Side Dishes To Serve This With
With seasonal ingredients, Brussels sprouts, and pomegranates, this recipe is one of our favorite ways to embrace fall flavors. A few other seasonal recipes that would be great addition to your dinner table would be:Â
Maple Mustard Crispy Brussels Sprouts Recipe
Equipment
Ingredients
- 2 pounds brussels sprouts
- 4 medium shallots roughly chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons whole-grain mustard
- kosher salt plus more for garnish as desired
- Freshly ground black pepper plus more for garnish as desired
- 1 tablespoon Pure maple syrup plus more for garnish as desired
- Splash apple cider vinegar
- 1/3 cup roughly chopped toasted walnuts
- 1/4 cup pomegranate arils
Instructions
- Heat The Oven: Heat the oven to 400°F and arrange a rack in the middle. Place a large rimmed baking sheet on the rack while the oven heats up. Meanwhile, prepare the Brussels sprouts. Trim off the tough ends and pull off any outer leaves that are dark or wilted. Cut each Brussels sprout in half through the root end (you'll have about 6 cups of halved Brussels sprouts).
- Mix The Brussels Sprouts: Combine the halved Brussels sprouts, diced shallot, olive oil, and whole grain mustard in a large bowl and season generously with salt and freshly ground black pepper. Stir to ensure the sprouts are well coated, then carefully remove the hot baking sheet from the oven and spread the Brussels sprouts out in one layer (flat side down to ensure they get nicely browned!) and place in the oven.Â
- Roast The Sprouts: Roast the Brussels sprouts, stirring every 10 minutes, until they are easily pierced with a knife, about 15 to 25 minutes (depending on the size of the Brussels sprouts as larger sprouts will need more time). Once you can easily pierce the sprouts, remove the sheet pan, drizzle on the maple syrup, and toss to coat, then roast an additional 5 to 10 minutes or until the sprouts are browned and cooked through.Â
- Garnish and Serve: Remove the roast Brussels from the oven, add a splash of cider vinegar, and toss to coat. Taste and add more maple syrup, kosher salt, or freshly ground pepper, as desired. Arrange on a serving platter, scatter the walnut pieces and pomegranate arils over the top, and serve warm or at room temperature.Â
