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- 1 lb Brussels sprouts, trimmed and halved - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 tablespoon Dijon mustard - 2 cloves garlic, minced - Salt and pepper to taste - 1/2 teaspoon red pepper flakes (optional) - 1/4 cup walnuts, chopped - 1/4 cup dried cranberries The main ingredients bring out the best in Brussels sprouts. The Brussels sprouts are the star of this dish. Make sure they are fresh and firm. The olive oil adds richness and helps them roast well. Pure maple syrup gives a sweet touch, while Dijon mustard adds tang. For added depth, I use minced garlic. It enhances the flavor and aroma. Don’t forget salt and pepper for seasoning. If you like spice, add red pepper flakes for a kick. The toppings add crunch and sweetness. Chopped walnuts bring a nice texture. Dried cranberries add a pop of color and sweetness. Together, they create a tasty balance in every bite. First, preheat your oven to 425°F (220°C). This hot oven will help the Brussels sprouts crisp up well. Next, line a large baking sheet with parchment paper. This step makes cleanup quick and easy. Now, grab a mixing bowl. In it, whisk together the olive oil, pure maple syrup, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes if you want some heat. This mix is the star of our dish and adds a sweet and tangy flavor. Now it’s time to coat the Brussels sprouts. Take your halved Brussels sprouts and add them to the bowl with the maple mustard mixture. Toss everything together until the sprouts are evenly coated. This step ensures every bite bursts with flavor. Spread the coated Brussels sprouts in a single layer on your prepared baking sheet. Make sure they are not crowded; this helps them roast and caramelize beautifully. Place the baking sheet in your preheated oven. Roast for about 20 minutes. Stir the sprouts halfway through to help them cook evenly. They should come out tender and caramelized. In the last five minutes of roasting, sprinkle the chopped walnuts and dried cranberries over the Brussels sprouts. This adds a nice crunch and sweetness. Return the sheet to the oven to toast the nuts lightly. Once done, remove the pan from the oven and let it cool a bit before serving. Enjoy your delicious Maple Mustard Brussels Sprouts! To get those lovely caramelized Brussels sprouts, focus on two key things: temperature and space. Roasting at 425°F (220°C) works wonders. This high heat helps create a nice brown crust. Make sure to spread the Brussels sprouts out in one layer on the baking sheet. If they are crowded, they will steam instead of roast. Stir them halfway through to ensure even cooking. For extra flavor, try adding some chopped apples or a sprinkle of balsamic vinegar before roasting. These ingredients can add a sweet and tangy twist to your dish. When it's time to serve, I like to present the Brussels sprouts on a large platter. You can drizzle any leftover maple mustard sauce from the pan over them. This adds flavor and keeps them moist. For a colorful touch, garnish with extra cranberries and walnuts. It makes the dish pop! As for side dishes, consider serving these Brussels sprouts with roasted chicken or a grain salad. They pair well with mashed potatoes or quinoa, too. The sweet and tangy notes of the sprouts balance nicely with savory main dishes. I recommend using a heavy-duty baking sheet for this recipe. It helps distribute heat evenly and gives the Brussels sprouts a nice roast. A rimmed sheet is great to catch any drips from the sauce. Parchment paper is a must for easy cleanup. It prevents sticking and makes washing up a breeze. After dinner, you can just toss the paper away and enjoy your meal without the stress of scrubbing the pan! {{image_2}} You can easily customize this dish. For a vegetarian twist, try swapping the walnuts for pecans or almonds. Both add a nice crunch. You can also use dried apricots instead of cranberries. This change will bring a sweet and tangy flavor to the mix. If you want to play with flavors, add spices like cumin or smoked paprika. These spices give a warm depth. You can also use flavored olive oils. Try garlic-infused oil for an extra kick. Additionally, different mustards, like honey mustard or spicy brown mustard, can change the taste entirely. For gluten-free options, check your mustard and syrup for gluten. Most brands are safe, but it’s good to verify. If you're vegan, use maple syrup and Dijon mustard, which are both plant-based. You can skip the nuts or use sunflower seeds instead. They still add a nice crunch without dairy. To keep your maple mustard Brussels sprouts fresh, store them in an airtight container. Place them in the fridge within two hours of cooking. They will last for about 3 to 5 days. When you are ready to eat, reheat them in the oven. Preheat the oven to 350°F (175°C) and bake for about 10 minutes. This helps restore their crispness. You can freeze cooked Brussels sprouts for later use. First, let them cool completely. Spread them out on a baking sheet in a single layer, then freeze for about an hour. Once frozen, transfer them to a freezer-safe bag. They will keep well for about three months. To reheat, simply bake them straight from the freezer at 375°F (190°C) for 20-25 minutes. To maintain the best texture, avoid soaking the Brussels sprouts before storing. Instead, wash them just before you cook them. Choose glass or BPA-free plastic containers for storage. These options keep the flavor and texture intact. If you see any mushiness, use them in soups or casseroles instead of serving them alone. The best temperature to roast Brussels sprouts is 425°F (220°C). This heat allows them to become crisp while caramelizing their natural sugars. Roasting at this temperature gives you great texture and flavor. Yes, you can make maple mustard Brussels sprouts ahead of time. Prepare the dish and store it in the fridge for up to three days. When you're ready to eat, just reheat them in the oven. This helps maintain their taste and texture. To make this recipe spicier, add more red pepper flakes or even a pinch of cayenne pepper. You can also mix in some hot sauce with the maple mustard mixture. Adjust the heat to your liking for a flavorful kick. Yes, you can use frozen Brussels sprouts. However, they may not get as crispy as fresh ones. Thaw them first and pat them dry to remove excess moisture. This helps in achieving better texture when roasting. Maple mustard Brussels sprouts pair well with roasted chicken or grilled salmon. They also go great with quinoa or wild rice for a complete meal. Add a fresh salad to balance the flavors and textures. Store any leftovers in an airtight container in the fridge. They will last up to three days. Reheat them in the oven or a skillet to regain some crispness before serving. Absolutely! You can add crumbled feta cheese or goat cheese for creaminess. Sliced almonds or pumpkin seeds also work well. Feel free to get creative with toppings to suit your taste! Brussels sprouts can be delicious with the right recipe. We explored key ingredients, like olive oil and maple syrup, to coat these veggies well. We detailed simple steps for roasting them to perfection, topping them with walnuts and cranberries for added texture. Don’t forget the tips for storage and potential variations to keep your meals exciting. Now, you have all the tools to enjoy tasty Brussels sprouts any day. Embrace your cooking journey and make this dish your own.

Maple Mustard Brussels Sprouts Sheet-Pan

Elevate your weeknight dinners with these Maple Mustard Brussels Sprouts Sheet-Pan! This simple and delicious recipe combines crispy Brussels sprouts, sweet maple syrup, and zesty Dijon mustard, all roasted to perfection. It's a tasty side dish packed with flavor and nutrients, perfect for any meal. Click through for the full recipe and impress your family with this irresistible dish! #BrusselsSprouts #HealthyRecipes #SheetPanDinner #MapleMustard
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Ingredients
  

1 lb Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

2 cloves garlic, minced

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional for some heat)

1/4 cup walnuts, chopped

1/4 cup dried cranberries

Instructions
 

Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.

    In a mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, minced garlic, salt, pepper, and red pepper flakes (if using).

      Add the halved Brussels sprouts to the bowl and toss until they are evenly coated with the maple mustard mixture.

        Spread the Brussels sprouts in a single layer on the prepared baking sheet.

          Roast in the preheated oven for 20 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized.

            In the last 5 minutes of roasting, sprinkle the chopped walnuts and dried cranberries over the Brussels sprouts and return to the oven to toast the nuts.

              Once done, remove from the oven and let cool slightly before serving.

                Prep Time, Total Time, Servings: 10 mins | 30 mins | 4 servings

                  - Presentation Tips: Serve the Brussels sprouts warm on a large platter, drizzling with any remaining maple mustard sauce from the pan. Garnish with extra cranberries and walnuts for a colorful finish!