Crispy Maple Mustard Brussels Sprouts

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.

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!

Our entire family loves this recipe. We actually first started making it at the start of lockdown earlier this year and 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.

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.

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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!

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.

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. 

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

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.

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