My sister called me up a few days ago to ask why I hadn’t posted any Thanksgiving side recipes. Honestly, I didn’t have a good excuse for her. Laziness maybe? Or perhaps the fact that cooking one whole Thanksgiving dinner can be overwhelming enough, let alone cooking a bunch of Thanksgiving sides weeks beforehand and then cooking them all over again on the big day.
Thank goodness I happen to love Thanksgiving food and would probably be happy eating it all year round if it was socially acceptable. So, as soon as I got off the phone with her I ran straight to the grocery store and bought cartfulls of Brussels sprouts, potatoes, and cranberries. She did have a point, afterall… I have been slacking on the holiday food posts lately!
I feel like brussels sprouts are one of those vegetables that people are born hating. I don’t think I’ve met many kids who loved them and the only memory I have of them as a kid involves them being steamed and smelling not so great. Cooked brussels sprouts do have a pretty pungent smell to them and I now try to avoid bringing them for lunch after that one time I almost cleared out the lunch room at work with my leftover brussels. I’ve also tried eating lunch in my car so as not to be too embarrassed of the smell, and let me tell you, that was not a pleasant ride home that day!
All smells aside, when you grow up and your taste buds finally figure out what is good in this world, you will embrace brussels sprouts! If my husband can do it, anyone can š I usually just do a simple roast with olive oil, salt, and pepper, but when it comes to Thanksgiving you gotta go big or go home! I’ve loaded these ones with some maple syrup, dijon mustard, garlic, Parmesan cheese, and walnuts and I hope you enjoy them!
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Maple & Dijon Roasted Brussels Sprouts with Toasted Walnuts & Parmesan
Ingredients
- 3 pounds brussels sprouts, washed
- 1 clove garlic, minced
- 2 tablespoons pure maple syrup
- 2 teaspoons dijon mustard
- 1/2 teaspoon fresh thyme leaves
- 1 teaspoon olive oil
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2/3 cup toasted walnuts, chopped
- 2/3 cup Parmesan shards
Instructions
- Pre-heat oven to 400 degrees F. Peel outer leaves off Brussels sprouts, if needed, and cut in half.
- In a small bowl, mix together the remaining ingredients. Place Brussels sprouts in a large cookie sheet and pour seasoning mixture over. Toss to coat and bake until tender and beginning to caramelize, 20-30 minutes.
- Top Brussels sprouts with toasted walnuts and Parmesan shards and serve while warm.
- Category: Side, Gluten Free
Delicious! These are perfection Izzy! This would be a perfect addition to the Thanksgiving table! : )
Thank you, Crystal! I thought I would be sick of these after testing them a few times, but I still think I want them at my table for Thanksgiving!
LOL Clear out the room! I can relate! I am way late on the Thanksgiving offerings too!
I love BS! But didn’t even know what they were until I was well into early 30’s! Can you believe that ? Since I discovered them, every fall we eat them at least once a week. I love them and I really love how you’ve prepared them here, Izzy. Delicious flavors and roasted… the toasted walnuts add a delectable crunch, just what I like! Thank you, Izzy!
Haha!! I actually have some of these packed for lunch today and I’m nervous just thinking about having to heat them up in the lunch room!! I’m glad I’m not the only one, Traci! I’m gonna try to get it together for Christmas treats, but I can’t promise anything!
I was very against them until just a few years ago, but now they are some of my favorites! I’ve seen a kale/BS hybrid floating around and I need to get my hands on some asap! Can I please come over once a week to share in your BS feasting?! That sounds so yummy!
You always make me laugh, Izzy! I would love for you to join us for some BS feasting! Bring Cheeto so he and Claire can have a salmon/tuna extravaganza! (we’ll keep the BS between us!).
Haha,Cheeto says that he would love to have a tuna feast with Claire š Although, he might not let her have any!
Ha, I know what you mean about thinking far enough in advance about Thanksgiving sides. Ironically I’m hoping to share a Brussels sprout side soon too, if I can get my act together. š Loving the maple dijon flavoring here. You just can’t go wrong with roasted Brussels sprouts, and then paired with walnuts, this is quite the match.
I think I need to get a little more organized, haha! Yah, I’m excited to see your Brussels sprout side dish! They really are the best!
Hi Izzy! What beautiful presentation here, I love the B.S. on the purple plate, so inviting and pretty. I just discovered Parm shards too at the grocery store and have been putting them on everything these days. The simple elegance of this dish is lovely – the perfect Thanksgiving side dish. SO glad your sister put the pressure on!
Thank you, Laura! Aren’t parm shards the best?! I think I might have eaten more by themselves than I put in the recipe! Haha, I’m hoping to get a few more sides out just in time!
What a beautiful plate of Brussel sprouts, Izzy!! This is a new and interesting flavour profile to me.. sounds delicious! š
Thank you, Arpita! It really is so good and all the flavors go so well together!
I loooove maple roasted brussel sprouts, but I like your addition of mustard as well Yum!
Me too, Dannii!!!! They are pretty much the best things ever š
Brussels sprouts are one of my favorite holiday side dishes! Loving this maple dijon variation. And the pictures look great!
Mine too, Natalie! I’m still experimenting with those lights, but I was pretty happy with how these came out! I still need to check out your setup though š
Looks great Isadora! Brussel Sprouts so good for us. Kathy and I will try on Thanksgiving.
Thanks Dad! Maybe next year you guys will be here with us for Thanskgiving!
Well, I’m in charge of the veggies this Christmas, so I definitely need some good ideas. This looks fabulous and will be great to start off my list of possibilities … seems like I just need to make sure I don’t take any leftovers to work the next day!
So many veggie possibilities!! I’m so embarrased whenever I bring them for lunch, you think I would have learned my lesson, but I still keep bringing them and then hiding at lunchtime with my brussels š
Beautiful pictures! I don’t usually cook brussels sprouts for the holidays but these are really tempting me.
Thank you, Christin! I’ve been trying out my indoor lights since it is getting dark so early! These really are so good š
I am loving every single ingredient going on in this sprouts dish – they all totally work together and compliment each other. Definitely a dish I need to make to accompany dinner tonight!
Thanks, Thalia! They are all my favorites too!
Okay this is my new fave recipe and I haven’t even tried it yet! It looks so delicious – I love the addition of the walnuts! Yum! And you are so right, we are either born loving or hating Brussel Sprouts – I love ’em but my boyfriend can’t stand them at all! I don’t get what’s not to like š Pinned!!
Haha, thanks, Ceara! I’ve been putting toasted walnuts in pretty much everything these days š My husband has finally come around to them, but he still complains about the smell!
You are definitely making me want to try brussel sprouts again, Izzy! I haven’t had them in years, so I’m loving this maple dijon flavor. And your pictures are gorgeous! Love your purple dish! š
Haha, you should try them again!! The maple syrup helps to mellow them out a little bit! Thank you! I got the purple bowl at goodwill and am kind of obsessed with it š
Gorgeous pictures, Izzy! I can’t get enough of Brussels sprouts especially during this time of year. Yours are roasted perfectly and I love the maple dijon variation. Pinned! I could seriously eat this everyday – it looks incredible!
Thank you, Kelly! I can’t get enough of them either! I could eat them everyday too š
I was one of those strange kids that grew up loving steamed brussels sprouts. Imagine how much I loved them when I tried roasting them? I can’t get enough! I love the flavors you used here, Izzy! These sound delicious!
Haha, you may be the only person I know that loved them as a kid! Roasted is sooo much better! Thank you, Marcie š
I love brussel sprouts! I buy them frozen, stick’em in the microwave with water and cook them for about 4 minutes…yours look much better! I’ve got to try these…after I figure out what hoilday food I should make. I’m feeling guily myself!
I’ve had them steamed a few times, but roasted makes the flavors sooo nice! I know! Thanksgiving is coming too fast!
I used to hate Brussels sprouts as well, but once I used the same technique as your usual(sometimes with a squirt of lemon) I found them to be delectable! Oh I can smell ’em now. I used to think that the worst is when you steam them in the microwave-it’s wafted the smell throughout my entire house many a day! However, gnawing down Brussels in your car seems to take the nose-close ticket-it’s like a veggie hotbox! It’d be worth it for this beautifully flavored side dish though:-) Actually, forget side dish. I want to eat these maple & dijon critters as my main meal!
Roasting just brings out the magic brussels sprout flavors, doesn’t it?!! A squirt of lemon sounds like the perfect addition! Haha, the smell is soooo bad! I’ve been bringing these to lunch the last week, but I’ve been putting them on a separate plate while I microwave the rest. I’m scared I’m going to clear out the lunchroom and everyone I work with is going to hate me! Haha, I could totally eat these as a main meal too! š