Maple dijon roasted brussel sprouts with garlic recipe are going to be your new favorite! These brussel sprouts are super tender, they’re coated in the most flavorful tangy sauce, and they have perfectly crispy edges! Vegan and gluten-free.
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When I was a kid, I hated roasted brussel sprouts more than any other vegetable. I swore them off until my late twenties until I was bribed to taste one again. Was is the best food that I’d ever tasted? No, but it tasted a lot better than what I remembered brussel sprouts tasting like (sorry, mom!). I pride myself on being really open to new foods and loving all vegetables so this encouraged me to start testing different brussel sprout recipes at home.
Roasted brussel sprouts with parmesan that are coated in maple dijon garlic sauce are my all time favorite way to eat these tasty little cabbages. If you think that you’re not a fan of brussel sprouts then I encourage you to try this recipe and see how you feel after the first bite. I’m pretty confident that your opinion will change! The maple dijon garlic sauce is super tangy and loaded with flavor! I love how the sauce caramelizes on the edges of the brussel sprouts and, if I’m being honest, it just tastes really freaking delicious.
How To Make Roasted Brussel Sprouts with Garlic
It’s very simple to make roasted brussel sprouts. Start by peeling any damaged outer leaves off the brussel sprout. Then, cut the stem off, slice the brussel sprout in half, and put it on a parchment-lined tray. Next, assemble the maple dijon garlic sauce ingredients in a small bowl and whisk it until smooth and the garlic powder has dissolved.
Pour the maple dijon garlic sauce over the halved brussel sprouts and use a large spoon to toss the sprouts until the sauce evenly coats each one. Season with salt and pepper to taste and toss one more time.
Roast the brussel sprouts at 400 degrees for 18-20 minutes or until the edges are brown and crispy. Be careful not to overcook because a mushy brussel sprout is the worst. I served the maple dijon roasted brussel sprouts with garlic and parmesan (I grated vegan Violife parmesan cheese) cheese over the top. It melts really well and tastes delicious!
Is It Still Vegan If You Made The Roasted Brussel Sprouts with Parmesan Cheese?
These roasted brussel sprouts are topped with vegan parmesan cheese, not dairy-based parmesan cheese. You couldn definitely make your own nut + nutritional yeast vegan parmesan (like this one) or you can use a store-bought vegan parmesan shortcut. I used Violife parmesan cheese. It looks just like a wedge of parmesan, it grates perfectly, it melts well, and it tastes delicious! This post is not sponsored by Violife, I just really love all of their cheeses and highly recommend them.
Should I Wash Brussel Sprouts?
Yes, you absolutely should wash fresh brussel sprouts because you never know what type of bacteria could be lurking on the surface. I put them in a large mixing bowl (like this one) and fill it with fresh water + 1 tbsp baking soda + 1/4 cup of vinegar. Let it sit for 20 minutes and then rinse it really well. You do not need to wash frozen brussel sprouts (they should already be cleaned), just cook them according to the package instructions.
Can You Cut Brussel Sprouts Ahead of Time?
Yes, you can prep, peel, and halve the brussel sprouts 1-2 days ahead of time but I wouldn’t do it any earlier than that. If you’d like to prep the brussel sprouts ahead of time, that’s fine, but wait until right before you roast them to toss them in the maple dijon garlic sauce.
Can I Cook Brussel Sprouts Ahead of Time?
Yes, you can cook brussel sprouts ahead of time but I would recommend undercooking them by 2-3 minutes. That way, when you go to reheat them right before serving they won’t be overcooked and mushy.
Can You Freeze Roasted Brussel Sprouts with Garlic
If you want to freeze brussel sprouts I would recommend blanching the fresh brussel sprouts and then freezing them. When you’re ready to eat them you can saute them in a tiny bit of olive oil in a pan. I haven’t had the best luck freezing and then reheating already cooked brussel sprouts because they tend to easily become overcooked and mushy. It’s difficult to fully reheat them without overcooking them, it’s a fine line! It can be done but I really don’t like mushy brussel sprouts so I wouldn’t recommend this method.
Tips For Making The Best Roasted Brussel Sprouts
- Use brussel sprouts that are similar in size so they will cook evenly.
- Don’t skip prepping the brussel sprouts. It’s necessary to cut the tough stem off and peel off any brown outer leaves. You don’t have to cut them in half but I think they taste better that way. The crispy edges are life!
- Cut the brussel sprouts in half and arrange them in a single layer face down on the pan so they have more surface area to get the delicious brown crispy edges.
- Don’t overcrowd the pan, you want the brussel sprouts to roast and get crispy not steam.
- You can use fresh minced garlic instead of garlic powder but be sure to watch it while it’s roasting so it doesn’t burn. Remove the tray from the oven if you start to see the garlic getting brown.
- Mushy brussel sprouts do not taste good, please don’t overcook them! Check the brussel sprouts for doneness while they’re roasting.
What Should I Serve With Brussel Sprouts?
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Roasted Brussel Sprouts with Garlic
- Preheat the oven to 400 degrees.
- Prep the brussel sprouts: Peel any discolored outer layers off, cut off the tough stems, and cut the brussel sprout in half. Lay the brussel sprouts in a single layer on a parchment-lined tray.
- Maple Dijon Sauce: In a small bowl, whisk together the maple syrup, dijon mustard, balsamic vinegar, garlic powder, and olive oil. Pour the sauce over the brussel sprouts and toss to coat each one. Season with salt and pepper to taste.
- Roast the brussel sprouts for 18-20 minutes or until tender and the edges are brown and crispy. Remove the tray from the oven and top with vegan parmesan cheese.
- Try to pick out brussel sprouts that are similar in size so they cook evenly.
- You can use fresh minced garlic instead of garlic powder but make sure to check them while they're cooking and remove the tray from the oven if the garlic starts to brown or burn.
- Topping the brussel sprouts with vegan parmesan is optional. You could also top with green onions or a drizzle of balsamic glaze.