These Dijon-Roasted Brussels Sprouts Are the Only Vegetable I’ll Eat
I do not like vegetables. Like, at all. (Except potatoes, but I’m told that doesn’t really count.) And when I was growing up, I especially hated Brussels sprouts. It didn’t help that they were always the vegetable that was dubbed “gross” or “the worst vegetable” on TV, in movies, in books, etc. And like the protagonist in Green Eggs and Ham, I did not like Brussels sprouts … until I did.
I remember the turning point clearly. It was Thanksgiving 2017, and my mom made Brussels sprouts as a side dish. For some inexplicable reason, I doled a small spoonful onto my plate. After one bite, I remember thinking Wait — these are good? I was shocked that I liked them — they were vegetables, after all — but I went back for two more spoonfuls. Suffice to say, this recipe changed my entire outlook on Brussels sprouts.
How to Make Dijon-Roasted Brussels Sprouts
The recipe, which I’ve made many times in the past four years, comes from a Stop & Shop magazine. It’s super easy to make: First you mix together Dijon mustard, maple syrup, garlic powder, and olive oil. Then you pour your desired amount of sauce over the halved Brussels sprouts and thinly sliced red onion, toss to coat, and roast at 400°F until caramelized. Technically, the recipe says to add the sprouts directly to the sauce, but I like to control how much sauce I add because I’ve found adding it all can make the sprouts soggy.
These Brussels sprouts emerge from the oven crispy, savory, and a little sweet. Sometimes I pop them under the broiler for a couple of minutes at the end of the cooking time to make them even crispier. They require a lot of self control to not finish them all in one sitting. Brussels sprouts are now one of the few vegetables I eat, joining bok choy and scallions. (My mother is very proud.) I’ll sauté them to add to rice bowls and pasta, or make this recipe to have as a side to salmon, chicken, brisket, mac and cheese, and more. Whether you’re on the fence about Brussels sprouts or you’re already an avid fan, I guarantee you’ll fall in love with this recipe like I did.
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