These crispy Brussels sprouts with maple-mustard glaze are an easy Thanksgiving side dish with golden edges and a sweet, tangy finish. I love how a few simple ingredients turn this sturdy vegetable into a crowd-pleasing addition to the holiday table.
Why You’ll Love These Crispy Brussels Sprouts
Roasting brings out the sprouts’ natural sweetness while giving the cut sides a delicious crunch. The maple-mustard glaze comes together quickly, and its balance of sweet, tangy, and savory flavors pairs beautifully with classic Thanksgiving dishes. Best of all, most of the cooking is hands-off, so you can focus on the rest of the meal.
Crispy Brussels Sprouts Ingredients & Substitutions
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon fine salt
- 1/4 teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon apple cider vinegar
Use all Dijon mustard if you do not have whole-grain mustard. A little extra apple cider vinegar can brighten the glaze if you prefer a tangier flavor. For the crispiest results, choose firm sprouts that are similar in size.
Step-by-Step Instructions to Make Crispy Brussels Sprouts
1. Heat the oven and prepare the sprouts
Heat the oven to 425°F. Trim the ends from the Brussels sprouts, remove any damaged outer leaves, and halve them lengthwise. Pat them dry so excess moisture does not interfere with browning.
2. Season and arrange
Toss the sprouts with olive oil, salt, and black pepper. Arrange them cut-side down on a large baking sheet, leaving space between pieces so they roast rather than steam.
3. Roast until golden
Roast for 20 to 25 minutes, checking near the end. The cut sides should be deeply golden and the centers tender. Smaller sprouts may cook more quickly.
4. Make the maple-mustard glaze
While the sprouts roast, stir together the maple syrup, Dijon mustard, whole-grain mustard, and apple cider vinegar in a small bowl.
5. Glaze and serve
Transfer the hot sprouts to a serving bowl and toss with the glaze until evenly coated. Serve right away while the edges are still crisp.
Tips for Success
- Dry the sprouts well after washing. Moisture can keep them from browning properly.
- Place the cut sides against the baking sheet for extra caramelization.
- Use a large sheet pan and avoid crowding. Divide the sprouts between two pans if needed.
- Add the glaze after roasting to keep the maple syrup from scorching in the oven.
- For a milder mustard flavor, start with half the Dijon and add more to taste.
Variations of Crispy Brussels Sprouts
Add a handful of toasted pecans or walnuts just before serving for extra crunch. For a touch of heat, stir a pinch of red pepper flakes into the glaze. You can also finish the sprouts with a squeeze of lemon juice or a sprinkle of fresh thyme for a bright, herby note.
Serving Suggestions: What to Pair with Crispy Brussels Sprouts
Serve these sprouts alongside roasted turkey, mashed potatoes, stuffing, or a hearty lentil loaf for a festive Thanksgiving plate. They also make a tasty partner for roast chicken, grain bowls, or a simple salad when you want an easy weeknight side.
Storage & Reheating Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a 400°F oven for about 8 to 10 minutes, or until hot and crisp around the edges. An air fryer also works well. The microwave is convenient, but the sprouts will be softer.
Memories Made Around the Table
I like bringing a big bowl of these sprouts to the Thanksgiving table while they are still warm and glossy. The sweet-tangy glaze makes them feel special, and their crisp edges tend to tempt even the folks who usually pass on Brussels sprouts. A simple side like this gives everyone something colorful and full of flavor to enjoy between the holiday favorites.
FAQs
Can I prepare the Brussels sprouts ahead of time?
Yes. Trim and halve them up to a day ahead, then keep them covered in the refrigerator. For the best texture, roast and glaze them just before serving.
Why are my Brussels sprouts not crispy?
They may be crowded on the pan, damp, or coated with too much oil. Dry them well, leave space between the pieces, and roast them cut-side down on a fully heated oven rack.
Can I use frozen Brussels sprouts?
Fresh sprouts give the best crisp edges. If using frozen sprouts, thaw and dry them thoroughly first, then expect a softer texture and adjust the roasting time as needed.
Can I make the glaze less sweet?
Yes. Reduce the maple syrup to 1 tablespoon and add a little more apple cider vinegar or mustard to balance the flavor.
Final Thoughts
With crisp, caramelized edges and a quick maple-mustard glaze, these Brussels sprouts bring plenty of flavor to a Thanksgiving spread without demanding much time. Make a generous batch, since the leftovers are just as welcome on the next day’s plate.
Crispy Brussels Sprouts
Equipment
- 1 Large baking sheet
- 1 Small bowl
Ingredients
- 1.5 pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- 0.5 teaspoon fine salt
- 0.25 teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon whole-grain mustard
- 1 teaspoon apple cider vinegar
Instructions
- Heat the oven to 425°F. Trim the ends from the Brussels sprouts, remove any damaged outer leaves, and halve them lengthwise. Pat them dry so excess moisture does not interfere with browning.
- Toss the sprouts with olive oil, salt, and black pepper. Arrange them cut-side down on a large baking sheet, leaving space between pieces so they roast rather than steam.
- Roast for 20 to 25 minutes, checking near the end. The cut sides should be deeply golden and the centers tender. Smaller sprouts may cook more quickly.
- While the sprouts roast, stir together the maple syrup, Dijon mustard, whole-grain mustard, and apple cider vinegar in a small bowl.
- Transfer the hot sprouts to a serving bowl and toss with the glaze until evenly coated. Serve right away while the edges are still crisp.