Maple Mustard roasted Brussel sprouts, deliciously crisp and loaded with everything you need for a fall side dish.
Growing up my mom always made Brussel sprouts, especially in the winter when we would have an Irish stew or pot roast on Sundays. She would typically pressure cook them but no a days my entire family loves them roasted. These baby cabbages are packed with a ton of flavor, nutrients and perfect for a hearty homemade meal.
For this recipe I tossed the Brussel sprouts in Primal Kitchen foods spicy mustard, maple syrup, lemon zest and rosemary. Then roasted them in the oven for about 30 minutes and immediately tossed them with some thinly sliced fennel. When roasting vegetables I love to pair them with a crisp raw vegetable, it not only gives the dish a texture difference but also adds a more in depth flavor profile. A little sweet and a whole lot of savory these Brussel sprouts will be the new hit at your next family gathering.
- 2 lbs Brussel sprouts, sliced in half
- 2 tbsp spicy mustard
- 1 tbsp maple syrup
- 2 tbsp olive oil
- 1 tbsp lemon zest
- 1 tbsp chopped rosemary
- 1 clove garlic , grated
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 cup thinly sliced fennel
- ½ lemon juiced
- Heat oven 400 degrees. Whisk mustard, maple syrup, rosemary, olive oil, lemon zest, garlic, salt and pepper in a large bowl. Toss in Brussels and mix until fully coated. Spread out on lined baking sheet and roast 25-30 minutes until crispy. While sprouts are cooking add fennel to the bowl and toss with lemon juice and season with salt. Remove Brussels from the oven and toss with fennel taste and adjust seasoning if needed!
If you make these Brussel sprouts please leave a comment or rating below! I love to hear from you.