Maple Mustard Roasted Brussels Sprouts.
This post is sponsored by ALDI! These maple mustard brussels sprouts are tossed with dijon and 100% pure maple syrup, roasted until golden and topped with pistachios and pomegranates. Delish side dish any time of year!
A new way to make our favorite vegetable is here!
Seriously, if only the 90s could see us now. Do you think the 90s would actually BELIEVE that we all love brussels sprouts these days?
I do not. My first memory of brussels sprouts was watching a friend eat them boiled and plain before we watched Snick on a Saturday night! True story. We’ve come such a long way.
I’m pumped because we have another new recipe in this year’s Thanksgiving series today! All week long, I’m showing you how to create an incredible menu with ALDI. I love these dishes so much.
These brussels come on the heels of this wonderful stuffed acorn squash recipe and these phenomenal French onion mashed potatoes. We’re putting this dreamy menu together and it all sounds SO good.
The exciting news is that you can find each and every ingredient for this entire Thanksgiving spread at ALDI. Every single one! It’s amazing! Every ingredient, just one stop.
Sign me up. That’s some easy holiday shopping if I do say so myself.
It’s no secret what an absolute mustard freak I am! All things mustardy, tart and briny are in my wheelhouse. So maple mustard brussels sprouts come as no surprise. I’ve made maple mustard salmon AND maple mustard chicken before. Why not take one of my favorite vegetables and create a lovely side dish for your Thanksgiving turkey?
I love that these brussels are extra roasty and bursting with flavor. Both sweet and savory, they can truly accompany so many different meals. I love adding some nuts on top for more crunch. And this time of year, pomegranate arils make for the prettiest presentation! They also give the brussels sprouts a delish fruity bite.
Maple mustard brussels go down like this:
- Quarter your brussels sprouts or cut them in half depending on the size. This is something you need to determine as you cook. You want the brussels to be the perfect bite size, so judge the sprout size accordingly.
- Don’t crowd your pan! If you crowd the sheet pan, the brussels sprouts will steam instead of roast. That means they will be softer instead of crunchier. It’s not the end of the world, but I think we all love crunchy veggies. If needed, try two sheet pans!
- Whisk together your maple syrup and Dijon mustard so it’s like a sauce. I love to use the Specially Selected 100% Pure Maple Syrup and the Burman’s Dijon Mustard from ALDI. This blend adds the perfect tangy yet sweet flavor to the brussels sprouts. It would even be good as a dip!
- Throw on some toppings for extra texture! I like to use the Southern Grove Pistachios from ALDI as well as some fresh pomegranate arils for that pop of juicy flavor. Both make the brussels look so festive too!
I love sharing a good brussels sprouts dish on Thanksgiving, because for many, it’s the first time they will try sprouts! I’ve had a few family members fall in love with brussels sprouts after trying them on Thanksgiving for the first time and it makes me so, so happy.
Not only is this a perfect dish for the holiday season, it’s a great weeknight side dish as well. I split our weeknight meals between brussels and broccoli almost exclusively, if only because they are the two favorites in our house. These maple mustard brussels come together fast enough that we can enjoy them on a busy weeknight. Wins all around!
Maple Mustard Brussels Sprouts
Roasted Maple Mustard Brussels Sprouts
- 2 pounds brussels sprouts, halved or quartered and stems removed
- 2 tablespoons Specially Selected 100% Pure Maple Syrup
- 1 tablespoons Burman’s Dijon Mustard
- kosher salt and pepper
- ¼ cup chopped Southern Grove Pistachios
- 2 tablespoon pomegranate arils
- Preheat the oven to 425 degrees F.
- Spread the brussels sprouts out on one or two sheet pans. Whisk together the maple syrup and the mustard. Drizzle it over the brussels sprouts and toss them so the mixture is dispersed evenly. Sprinkle the brussels all over with a pinch of salt and pepper.
- Roast the brussels sprouts for 20 to 25 minutes, tossing once or so during cook time. Remove from the oven and place the brussels on a platter. Sprinkle with the pistachios and pomegranate arils. Serve immediately!
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