Okay, yes—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 an easy, vegetarian, and gluten-free side dish that proves why Brussels sprouts are everyone’s favorite vegetable come fall and winter.
These crispy Brussels sprouts are roasted to perfection—golden brown and caramelized on the edges —then tossed in a tangy maple mustard glaze. The result? A delicious side dish that’s sweet, salty, and satisfying enough to earn a permanent spot at your dinner table—whether it’s for the holidays or an everyday meal.
Why You’ll Love This Crispy Brussels Sprouts Recipe
This recipe is one of our favorite side dishes because it’s comforting without being too heavy. The crispy edges of the halved Brussels sprouts contrast beautifully with the sweet-tangy glaze made with maple syrup and mustard. Add toasted walnuts for crunch and juicy pomegranate arils for color and brightness, and you’ve got a side that looks and tastes restaurant-worthy.
There’s a good reason these crispy Brussels sprouts are a reader favorite—they take minimal prep, cook quickly, and can be adapted in countless different ways.
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: White wine vinegar or sherry vinegar
- Walnuts: Or pistachios or almonds
- Pomegranate Arils: Skip if you don’t like the flavor
How To Make Crispy Brussels Sprouts
Follow these simple steps for perfect crispy results every time:
Prep the Oven and Pan
Preheat the oven to 400 degrees F and position a rack in the center. Place a large baking sheet or sheet pan in the oven while it heats up—preheating the pan helps the sprouts start sizzling immediately. Meanwhile, trim off the tough ends and remove any wilted outer leaves. Cut each sprout in half through the stem end.
Toss the Brussels Sprouts
In a large bowl, combine the halved Brussels sprouts, chopped shallots, olive oil, and mustard. Season with kosher salt and black pepper, and toss until evenly coated.
Carefully remove the hot baking tray from the oven and spread the sprouts in a single layer—cut sides down to maximize the surface area for caramelization.
Roast Until Crispy
Roast the Brussels sprouts for about 15–20 minutes, stirring once halfway through. The best way to tell when they’re done is to pierce one with a knife—it should go in easily, and the sprouts should be crisp and browned on the flat side.
Add the Maple Syrup
Once the sprouts are knife-tender, pull out the sheet pan, drizzle with maple syrup, and toss gently to coat. Return to the oven for another 5 to 10 minutes until everything is glossy and caramelized.
Keep a close eye during this final step—the best part of this cooking method is getting crispy without burning.
Finish and Serve
Remove the roast brussels from the oven, add a splash of vinegar, and toss once more. Season with extra kosher salt and black pepper if needed.
Arrange on a platter and top with toasted walnuts, pomegranate arils, and (if you like) a sprinkle of Parmesan cheese or a drizzle of balsamic reduction. These crispy Brussels sprouts are fantastic warm or at room temperature.
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 eat in restaurants have been deep-fried, so you won’t get that texture unless you fry them.
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.
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.
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 crispy bits are the best, 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.
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 (i.e., 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.
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.
Variations on Crispy Brussels Sprouts
- Sweet and Savory: Swap maple syrup for a drizzle of honey.
- Spicy kick: Add red pepper flakes or a little Sriracha to the glaze.
- Cheesy touch: Sprinkle with Parmesan cheese right before serving.
- For non-vegetarians: Add crisp bacon or prosciutto for an irresistible bacon recipe version.
- Bright flavor: Finish with lemon zest or a squeeze of fresh lemon juice.
These tweaks make it a go-to recipe for endless new recipes using this same classic recipe as a base.
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 this recipe would also be a great side dish for cedar-planked salmon, oven-roasted pork chops, roast chicken, or even chili or other hearty soup.
This is one of those easy side dishes that goes with almost anything. Try pairing it with:
- Green beans or other cruciferous vegetables
- Salmon, chili, or hearty soups
- Or as part of your holiday lineup with cranberry sauce and mashed potatoes
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 a great addition to your dinner table would be:
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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.
- 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.
- 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.
