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Maple & Dijon Roasted Brussels Sprouts with Toasted Walnuts & Parmesan

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  • 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


  1. Pre-heat oven to 400 degrees F. Peel outer leaves off Brussels sprouts, if needed, and cut in half.
  2. 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.
  3. Top Brussels sprouts with toasted walnuts and Parmesan shards and serve while warm.
  • Category: Side, Gluten Free