Crowded Kitchen

MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×
Home » Recipes » Side Dishes

Crispy Maple Mustard Brussels Sprouts

Published: Sep 29, 2020 by Lexi

326 shares
Jump to Recipe·Print Recipe

Super crispy oven roasted brussels sprouts with a flavorful salty/sweet maple mustard dressing. What more could you ask for in a fall side dish?! Naturally vegan and gluten free so everyone can enjoy.

overhead view of a bowl of crispy roasted brussels sprouts with maple mustard dressing.

Brussels sprouts have always had a place at our Thanksgiving table. Before going vegetarian, we'd roast them with crispy pancetta and cranberries for that perfect salty/sweet combo. The key to making brussels sprouts actually taste good is plenty of salt and fat!

These brussels sprouts, though completely vegan, satisfy our cravings and make for a seriously delicious side dish. We've never made these and not finished the entire bowl. And we're talking about brussels sprouts, people, so that's pretty impressive!

The creamy maple mustard sauce only takes a few minutes to whip up and it's just SO. GOOD. We also use it as a dipping sauce for these tofu nuggets!

overhead view of raw brussels sprouts in a baking pan.

Our entire family loves this recipe. It will surely have a place on our Thanksgiving (and maybe Christmas!) table this year.

We hope you give it a try. We promise, it might even convert your self-avowed cruciferous vegetable-hating uncle!

How to make super crispy brussels sprouts

It's surprisingly easy to make super crispy brussels sprouts in your oven instead of a fryer. However, the best option requires a little bit of prep work, so recruit a few kitchen helpers to speed it up!

By peeling the brussels sprouts, each leaf gets coated in oil and salt, so every bite is crispy and flavorful.

close up view of crispy roasted brussels sprouts on a baking sheet.

We've all had a brussels sprout that tastes nice and crispy on the exterior, but has absolutely no flavor or texture on the interior. Brussels sprouts on their own aren't exactly palatable, so no wonder they're often passed over!

To prep the brussels sprouts, first slice off the woody, tough stem at the bottom. Then, use your fingers to peel off the leaves. Once you get towards the middle, you may have to slice off more of the stem.

  • overhead view of a person slicing the stem off of a brussels sprout on a wood cutting board.
  • overhead view of person peeling leaves form a brussels sprout.

You'll be surprised at the volume of leaves, but they shrink a ton when roasted, so don't skimp on volume!

If you're short on time and/or don't have any kitchen helpers, you can quarter the brussels sprouts instead of peeling. They won't get quite as crispy or flavorful, but they still work in this recipe!

overhead view of raw brussels sprout leaves in a large pan.

Ingredients

Here's what you'll need to make these simple crispy brussels sprouts:

  • Brussels sprouts: this recipe calls for a relatively large amount of brussels sprouts (3 ½ lbs.). That's because they shrink down a ton when peeled and roasted. However, this recipe is meant to serve larger family, so cut it in half if you're only serving 2-3 people.
  • Olive oil: you can also use another neutral oil.
  • Salt & pepper

Maple Mustard Dressing:

  • Vegan mayo
  • Maple syrup: If you're not vegan, you could also substitute with honey.
  • Dijon mustard
  • Salt & pepper

Instructions

PREP: Wash and thoroughly dry brussels sprouts using a clean tea towel or paper towel.

To prep brussels sprouts, slice off the woody, tough stem, then use your hands to peel off the leaves. You may have to trim the steam again as you work towards the interior. See below for how the leaves should appear.

overhead view of raw brussels sprouts on cutting board.

ROAST: Toss leaves with olive oil, salt and pepper and transfer to 2 large sheet pans. Roast at 400˚F for 30-35 minutes total, stirring well half way through cook time and again at 25 minutes.

For even cooking, switch bottom and top trays halfway through cooking. Keep a close eye on the oven as oven times may differ. 

DRESSING: Meanwhile, whisk together all dressing ingredients until smooth. 

SERVE: Remove brussels sprouts from oven, transfer to a large bowl and toss with dressing. Serve warm. 

close up view of roasted brussels sprouts with maple mustard dressing.

Prep in advance

If you want to cut down on prep time, you can get the brussels sprouts peeled and ready to roast up to a few (2-3) days ahead of time. Store them in an airtight container in the refrigerator.

More fall side dishes you'll love:

  • Hasselback Butternut Squash
  • Vegan Scalloped Potatoes
  • Updated Waldorf Salad
  • Shaved Brussels Sprout Salad with Cranberry Vinaigrette
  • Harissa Roasted Carrots
  • Roasted Beet Kale Salad
overhead view of a bowl of crispy roasted brussels sprouts with maple mustard dressing.

If you make these crispy brussels sprouts with maple mustard dressing, we’d love for you to leave a comment and rating below! We also love to see your creations on Instagram – tag us at @crowded_kitchen so we can see what you’ve been cooking.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
overhead view of a bowl of crispy roasted brussels sprouts with maple mustard dressing.

Crispy Maple Mustard Brussels Sprouts


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Super crispy oven roasted brussels sprouts with a flavorful salty/sweet maple mustard dressing. What more could you ask for in a fall side dish?! Naturally vegan and gluten free so everyone can enjoy. 


Ingredients

  • 3 ½ lbs. brussels sprouts, peeled*
  • 3 tbsp olive oil
  • ½ tbsp fine kosher salt
  • ½ tsp ground black pepper

Maple Mustard Dressing:

  • 2 tbsp vegan mayonnaise
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • ¼ tsp pepper
  • ⅛ tsp salt


Instructions

  1. Preheat oven to 400˚F. 
  2. Wash and thoroughly dry brussels sprouts. To prep brussels sprouts, slice off the woody, tough stem, then use your hands to peel off the leaves. You may have to trim the steam again as you work towards the interior. See blog posts for photo tutorial! 
  3. Toss leaves with olive oil, salt and pepper and transfer to 2 large sheet pans. Roast for 30-35 minutes total, stirring well half way through cook time and again at 25 minutes. For even cooking, switch bottom and top trays halfway through cooking. Keep a close eye on the oven as oven times may differ. 
  4. Meanwhile, whisk together all dressing ingredients until smooth. 
  5. Remove brussels sprouts from oven, transfer to a large bowl and toss with dressing. Serve warm. 

Notes

*If you don't have time to peel the brussels sprouts, you can quarter them instead, but only use 2 lbs total.

  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 Side
  • Calories: 202
  • Sugar: 7.9 g
  • Sodium: 528.7 mg
  • Fat: 9.4 g
  • Saturated Fat: 1.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 26.3 g
  • Fiber: 10.2 g
  • Protein: 9.3 g
  • Cholesterol: 0 mg

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Vegan Side Dishes and Snacks

  • Overhead view of Italian chopped salad in a bowl.
    Italian Chopped Salad
  • Overhead view of creamy cucumber pea salad in a bowl.
    Creamy Cucumber Pea Salad
  • side view of garlic herb butter fan rolls.
    Garlic Herb Fan Rolls
  • Overhead view of onion tarte tatin topped with goat cheese and rosemary.
    Onion Tarte Tatin

Comments

    Let us know what you think! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Christi Davis says

    November 26, 2024 at 3:34 pm

    I’m making this for Thanksgiving this year and the addition of pancetta and cranberries sounds delicious! Do you just add them to the pan with the sprout leaves to roast?

    Reply
    • Lexi says

      November 28, 2024 at 11:24 am

      Yes exactly! Apologies for the late reply!

      Reply
  2. Mary says

    January 05, 2023 at 7:22 pm

    I made this for T’giving and my family loved it (even some nieces who didn’t think they liked Brussels)! I had to make one change since my husband couldn’t find whole Brussels- I used shaved and they turned out fine without any changes to the cooking time. I plan to make this again this weekend for a late Christmas gathering. The dressing is delicious!

    Reply
  3. Robin says

    November 21, 2022 at 11:56 am

    Dumb Question - are you only roasting the leaves? Not the "sprout" itself? Or is that just made up of leaves so it goes away?

    Reply
    • Lexi says

      November 21, 2022 at 12:07 pm

      Hi! You're roasting the entire sprout.

      Reply
  4. vivian says

    February 13, 2021 at 9:58 pm

    What a great recipe! It's a little time consuming to take the leaves off the sprouts, but totally worth the effort. The maple mustard sauce is wonderful and I'm sure would make even people who believe they don't like Brussels sprouts realize how delicious they are. Thanks for this great recipe!

    Reply
    • Lexi says

      February 16, 2021 at 8:05 am

      Thanks so much, I'm so glad you enjoyed! Definitely time consuming, but so worth it!

      Reply
Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Seasonal

  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • Front view of strawberry pop tart.
    Homemade Strawberry Pop Tarts
  • Overhead view of slice and bake cookies on a pink plate.
    Slice and Bake Heart Cookies
  • close up view of a passion fruit martini in a glass with dark backdrop.
    Passion Fruit Martini

Popular

  • Overhead view of fruit and nut crackers on a plate.
    Gourmet Fruit and Nut Crackers
  • overhead view of vegan mac and cheese in pot
    The Best Vegan Mac and Cheese
  • Overhead view of hot honey chicken plate.
    Hot Honey Chicken Plate (Sweetgreen Dupe)
  • Overhead view of potato leek soup.
    Super Green Sheet Pan Soup

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • Affiliate Disclosure
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2025 Crowded Kitchen