Roasted Brussels Sprouts with Maple Mustard Sauce

With fall now upon us (the weather sure didn’t miss a beat there)  and thanksgiving just two weeks away, I’ve been making more of the hearty comfort foods that the season brings. One of the things I’ve been playing around with is brussels sprouts. Lets face it, they really aren’t loved by  a lot of people. Usually it’s the carrots, broccoli and yams that are the stars of the season. Growing up, my family never had brussels sprouts because my mom didn’t like them. It wasn’t until I met my husband that I first tasted one. In my husbands family, the boiled or steamed brussels sprouts are on the table for every big family dinner. And like them or not, we all have to put at least one on our plate. It’s tradition. This is my attempt to make brussels sprouts a bit more palatable to those who detest them and a bit more welcome on our family’s dinner table.

Here are a couple of tips learned along way:

Look for sprouts with tightly packed leaves that haven’t started to yellow.

The smaller the sprout, the better the flavour

The sprouts will start to turn bitter shortly after they’re harvested, so use them as soon as you can after buying them.


3 Cups Brussels sprouts

2 Tbsp Extra virgin olive oil

salt and pepper to taste



1/4 Cup Shallots, minced

1 tsp thyme

2 tbsp White wine vinegar

2 tbsp spicy mustard

1/4 Cup Maple Syrup


Preheat oven to 375 degrees farenheit.

Trim and clean brussels sprouts. Cut in half lengthwise and toss with olive oil, salt and pepper. Spread the brussel sprouts evenly over a baking sheet and then bake for 25 – 30 minutes until tender.

While the brussel sprouts are cooking you can prepare the sauce. Whisk together the mustard and maple syrup. Set aside.

Heat 1 tbsp of extra virgin olive oil in a small pan. Add in the shallots and thyme and saute until they begin to soften, about 5 minutes. Stir in the white wine vinegar and cook until it has mostly evaporated. Add the maple syrup mixture to the pan and stir to combine. Cook for about 5 minutes more, until heated through. Once the brussel sprouts have finished cooking, toss them gently with the sauce. Serve immediately.




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