My maple roasted brussels sprouts are the ideal side dish for any holiday table. They are caramelized with sweet onions, crunchy pecans and drizzled with a sweet maple syrup mustard dressing.
This past holiday season I had dinner at a restaurant called the Guild House, here in downtown Columbus, Ohio.
We ordered an appetizer, yes appetizer, of maple brussels sprouts that was topped with finely shredded cheddar cheese and crunchy pecans.
These were not your grandma’s brussels sprouts!
This cruciferous vegetable side dish had a nutty flavor with a hint of sweetness that was absolutely delicious.
The outer layers of these crispy brussels sprouts were caramelized and drizzled with a sweet maple glaze and mustard dressing that transformed this appetizer into something amazing!
So I knew I had to try to replicate this recipe.
I’ve come along way since my childhood.
I don’t know anyone as a kid that liked brussels sprouts, but as an adult they’ve grown on me.
It’s taken me a while to learn to like them.
I’ve made Brussels sprouts before. My prosciutto caramelized brussels sprouts are amazing!
Anything is better with crispy bacon, or prosciutto, right?
What you’ll need to make these maple roasted brussels sprouts
Time to head to the grocery store. To make this flavorful side dish, you will need:
Brussels sprouts: Head to the produce department and make sure you choose fresh brussels sprouts. Stay away from frozen!
Olive oil: You’ll need this to drizzle over the brussels sprouts before baking them. I use unfiltered olive oil to drizzle on the brussels sprouts rather than extra virgin olive oil. It just has better flavor.
Garlic powder: I always have this spice on hand in case I don’t have fresh garlic handy.
Vidalia onion: This sweet onion is diced and caramelized beautifully and really complement the brussels sprouts when you add the Maple Dijon dressing.
Pecans: Make sure you pick up a fresh bag. We will be pan toasting these as we caramelize the onions.
White cheddar cheese: We will sprinkle finely shredded cheese over the Brussels sprouts as the piece de résistance!
Apple cider vinegar: You’ll need this for the dressing.
Stone ground mustard: Not the yellow stuff. This particular type of mustard adds amazing flavor when mixed with maple syrup. Any Dijon mustard will do.
Pure maple syrup: Not the corn syrup stuff but the real thing. Make sure you are using real maple syrup!
How to make the best brussels sprouts
This original recipe is really simple to make and perfect for any Thanksgiving dinner or holiday dinner.
Clean and slice the brussels sprouts. Peel off the outer leaves and use a sharp paring knife to slice the brussels sprouts in half. Add them to a large bowl.
Drizzle extra-virgin olive oil over the brussels sprouts. Toss brussels sprouts with garlic powder, salt and pepper.
Prepare your rimmed baking sheet. Line with aluminum foil, parchment paper or a silpat sheet. Arrange the brussels sprouts in a single layer evenly on the prepared baking sheet and place them in the oven.
Roast until golden brown. Bake for 20 minutes. The brussels sprouts should take on a nice charred look.
Sauté the onions. While the brussels sprouts are roasting, slowly sauté the onions in a large skillet over medium heat with a little bit of olive oil for about 10 minutes.
Add the pecans. Time to toast these pecans until they take on a nice golden hue. Next, set the pan aside.
Make the dressing. Combine the apple cider vinegar, water, maple syrup and mustard, then allow the sauce to simmer until it reduces slightly.
Serve! Remove the brussels sprouts from the oven and transfer them to a serving dish. Mix in the pecan and onion mixture and drizzle with the dressing. Sprinkle the cheese on top and you are ready to go!
What to serve with maple roasted brussels sprouts
Best Ever Maple Roasted Brussels Sprouts
- 20 brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- ½ teaspoon garlic powder
- Salt and pepper
- 1/2 sweet onion, finely chopped
- 1/2 cup pecans, chopped
- 1/2 cup white cheddar cheese, finely shredded
- ½ cup apple cider vinegar
- 2 tablespoons stone ground mustard
- 2 teaspoons maple syrup
- 2 tablespoons water
- Preheat the oven to 425 degrees F. Line a baking sheet with aluminum foil or a silicone baking sheet.
- In a bowl, toss the brussels sprouts with 2 tablespoons of olive oil, garlic powder, kosher salt and black pepper.
- Arrange the brussels sprouts on the baking sheet then place in the oven for 20 minutes.
- Meanwhile, sauté the onions over medium heat on the stove top in the remaining olive oil for about 10 minutes before adding the pecans. Continue sautéing until the onions are caramelized golden brown.
- In a small sauce pan over medium heat, stir together the apple cider vinegar, water, maple syrup and mustard. Allow the sauce to reduce slightly, about five minutes.
- Once the brussels sprouts have roasted and are golden brown, remove them from the oven and transfer them to a bowl. Add the onions and pecans and drizzle on the maple mustard sauce. Sprinkle the cheese on top and serve immediately.
If you make this recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!