Nov 14, 2010

Roasted brussels sprouts with maple-mustard glaze

One of my favorite recipes for Thanksgiving has always been Brussels sprouts with maple-mustard sauce, from the now out-of-print Thanksgiving Dinner by Anthony Dias Blue. However, that recipe called for boiling the Brussels sprouts and marinating them in a lot of sauce.  This year I wanted to try roasting them and using the sauce as more of a glaze. The result?  Pure sprout perfection.

These Brussels sprouts are only a tad sweet, since the mustard and lemon juice balance out the maple syrup. In fact, the mustardyness (I know, that’s not a word, but I’m using it anyway) helps this dish cut through the sweetness and richness of the traditional holiday meal. Another thing I love about this dish is that it’s great served at room temperature, so you can cook it a few hours ahead and cut down on your Thanksgiving panic attacks! I’m not the only one who has those, right?

And if you’re a Brussels Sprout hater, scroll down for more healthy Thanksgiving vegetable ideas.

Roasted Brussels Sprouts with Maple-Mustard Glaze

2 pounds Brussels sprouts, trimmed

1½ tablespoons lemon juice

1 ½ tablespoons Dijon mustard (use a gluten free mustard if you prefer)

1½ tablespoons coarse-ground mustard (use a gluten free mustard if you prefer)

1½ tablespoons maple syrup

3 tablespoons olive oil

Salt and pepper to taste.

Heat the oven to 400 degrees.

In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste. Gradually whisk in the olive oil.  Add the Brussels sprouts and stir to coat.

Remove with a spoon and place on a large baking sheet, reserving extra sauce from the bottom of the bowl.  Roast until very dark and just tender, about 40 minutes. Toss with remaining sauce and serve hot or at room temperature.

Serves 6

Other Cathy-approved Thanksgiving vegetable recipes you might want to try:

Healthy Green Bean Casserole with Pumpkin Seed Crumble. A lighter take on the traditional green bean casserole (except I’d substitute lowfat milk here)

Spinach with lemon and currants from Sunset magazine. Interesting in that it includes minced lemons – I’ve never seen that before.

Roasted Root Vegetables with Chestnuts and Quince. I was surprised to see this in Redbook magazine, of all places. The combination of beets, quince, chestnuts and other vegetables is unusual and intriguing.


  • Rainier Wolfcastle

    Looks great, and my wife loves Brussels sprouts. How much oil do you use? I’m guessing about 1/3 cup?


  • whatwouldcathyeat

    Oops, somehow I left out the olive oil amount! I have corrected the recipe – I used 3 tablespoons. It would probably be ok with 2 tablespoons, too.

  • I LOVE roasted brussels sprouts, and the addition of maple syrup and mustard sounds delicious. Will have to try this recipe soon!

  • Carolyn

    Looking forward to trying this for Thanksgiving

  • Mmmm! I have been craving Brussels sprouts for a few days (weird, right?). I’ve never seen them prepared this way. It sounds incredible!

  • these little kittens are adorable :)
    I will sure give this recipe a shot

  • whatwouldcathyeat

    I know, love my kitty salt and pepper shakers! An acquisition from my trip to Maine this summer. I also accept donations of vintage photo props :)

  • […] night I made this Brussel Sprout recipe and it was pretty good. I mean Mr. Gaunt use to say he hated Brussel sprouts, now he eats a meal […]

  • […] had an intense craving for Brussels sprouts but didn’t feel like making my usual mustard-maple syrup vinaigrette version, as much as I adore that. Something simple like lemon sounded good, but…damn, no […]

  • I am very interested is trying some of your recipes, especially the ones I could use for Thanksgiving. My husband had a heart attack a week ago and we are working to change his diet, and mine , to a healthier one. I did not see the statistics on the calories or fat grams when I looked at the recipes. Do you include them anywhere on the recipes?

    Thanks for you reply, Mary Lou Stines

  • whatwouldcathyeat

    Hi Mary Lou. No I don’t provide fat or calorie counts. But there are sites online where you can input the ingredients and get that information. I just cook with heart-healthy ingredients and try to not bog down my life with numbers. That’s just me!

  • Thanks for the speedy rely. Wow , your story is pretty fascinating. Good for you in your fight to stay healthy and eat wonderful tasty dishes! Just a quick browsing of the site makes me hungry!

    I will try some things that sound great. I guess by reading the recipes and dozens of other heart healthy ones I can get a good guess on the fat grams and calories. My hubby has 40 more pounds to lose after his stent operation last week.

    Will let you know my success when I try one.

    Thanks, Mary Lou

  • Sharon Bryant-Perry

    I made this and it was great!!! I added one thing…cubed apples; about an inch square. A chef told me over thirty years ago that the secret for taking sharp, sometimes bitter taste out of a brussel sprout, is to always add apples or saute in apple juice and butter. The apple really does make the brussel sprout kid friendly.

  • […] LOVE roasting brussels sprouts, and I think I might try out something like this maple-mustard glazed version this […]

  • Mary Silver

    Wow. These have become a staple in our home in just 2 weeks. My husband asks for them and has told friends and co-workers about them. This is probably the most successful new recipe I’ve introduced into our meals in a really long time. It’s also very simple to prepare and all of the ingredients are usually in my home already. Big thank you!

  • whatwouldcathyeat

    I love those, too! They are always on my Thanksgiving table.

Leave A Comment