Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tablespoons extra virgin olive oil
- 3 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Instructions
- Step 1: Preparation. Preheat your oven to 400°F (200°C). Wash the Brussels sprouts thoroughly and pat them dry with a kitchen towel. Trim off the woody ends and slice each sprout in half vertically. If any loose leaves fall off during the process, keep them! Those little leaves become the crispiest chips in the oven.
- Step 2: Whisk and Toss. In a large mixing bowl, whisk together the olive oil, maple syrup, Dijon mustard, whole grain mustard, garlic powder, salt, and pepper until well combined. Add the halved Brussels sprouts to the bowl. Use a large spoon or your hands to toss the sprouts until every piece is thoroughly coated in the maple mustard mixture.
- Step 3: Roasting. Line a large rimmed baking sheet with parchment paper for easy cleanup. Spread the sprouts across the pan in a single layer. For the best texture, flip the sprouts so the flat, cut side is facing down against the pan. This ensures maximum caramelization. Roast for 20 to 25 minutes, tossing them halfway through, until the edges are dark brown and crispy.
- Step 4: Plating. Remove the pan from the oven. Taste one sprout and add an extra pinch of salt if needed. Transfer the sprouts to a warm serving bowl. Drizzle any leftover glaze from the baking sheet over the top and serve immediately while they are hot and crunchy.
- Cook Time: 40 minutes