Maple-Dijon Roasted Brussels Sprouts with Garlic

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Oven-roasted Brussels sprouts caramelized with a maple syrup and Dijon mustard glaze, complemented by roasted garlic for depth. This American-inspired vegetarian recipe, ready in about 35 minutes, pairs Brussels sprouts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, trimmed and halved Brussels sprouts
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 3 cloves, minced garlic cloves

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 1 lb halved Brussels sprouts with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper in a large bowl until evenly coated.
2. Step 2: Spread Brussels sprouts in a single layer on a baking sheet. Roast for 20 minutes, stirring halfway, until edges are crispy and browned.
3. Step 3: Meanwhile, in a small bowl, whisk together 2 tbsp maple syrup, 1 tbsp Dijon mustard, and 3 minced garlic cloves.
4. Step 4: Remove Brussels sprouts from oven and transfer to a mixing bowl. Pour the maple-Dijon-garlic glaze over them and toss gently to coat.
5. Step 5: Return the coated Brussels sprouts to the baking sheet and roast for an additional 5 minutes to let the glaze set and become slightly caramelized.
6. Step 6: Serve warm as a flavorful side dish.