Here it is: our recipe for crispy Brussels sprouts! A few key tips make the sprouts go from soggy to crispy and the addition of maple and mustard makes it a sweet-tangy combo that's a keeper of a recipe!
Freshly ground black pepperplus more for garnish as desired
1tablespoonPure maple syrupplus more for garnish as desired
Splashapple cider vinegar
1/3cuproughly chopped toasted walnuts
1/4cuppomegranate 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.