Welcome to my latest roasted Brussels sprouts fixation! This recipe for tender, oven-roasted halved Brussels sprouts combines lemon juice, Dijon mustard, finely grated garlic, maple syrup, and smoky maple almond bits for a crunchy and flavour-packed finish. Roasted on two sheet pans, this simple and well-balanced vegetable side dish emerges from the oven golden brown with tender sprouts and some very crispy stray leaves. Toss the finished Brussels sprouts with my special “flavour bomb” mixture, coat in the smoky-salty almond bits, and enjoy. Ready in 45 minutes.
I love roasted Brussels sprouts and am always trying to find ways to dress them up a bit. With this recipe, I toss the finished veg with a “flavour bomb” mixture and top them with smoky almond bits. We’re trying to evoke the classic bacon and Brussels combination here, albeit in an extremely vegan way haha. These would be a delightful side in a vegan holiday recipes spread.
The flavour bomb is a combination of fresh lemon juice, maple syrup, Dijon mustard, and finely grated raw garlic (I use a Microplane to get it extra fine). You whisk this together and toss the hot Brussels sprouts with it straight from the oven. This step gives each bite a crucial sparkle of acidity, some punch from Dijon and garlic, and the natural sweetness is enhanced with the maple. One of the first times I made Brussels sprouts for a family gathering, I used this technique. Now I always go back to it!
Oven-roasted and tender Brussels sprouts
- Roasting gives us tender Brussels sprouts with *some* crispy outer leaves in the mix.
- Using the oven for this vegetable and calling the total finished result “crispy” may be exaggerating a bit. I’m just speaking from my own personal experience! It’s honestly hard to get them 100% crispy (and well-cooked in the center) without deep frying.
- I like to embrace roasting for what it is here. You get some nice caramelization and the texture is silky all the way through with a little bit of bite.
- To get those crispy outer leaves (the best part!), I put the oven to 425 degrees, space the Brussels sprouts out as much as I can, and ensure that I use enough oil to coat.
I make more smoky almond bits than needed because I tend to snack on them. I suggest you do the same! Fans of this recipe may also like my Loaded Brussels Sprouts Salad with Creamy Maple Mustard Dressing.
Roasted Brussels Sprouts with Smoky Almond Bits
Smoky Maple Almond Bits (makes extra)
- 1 cup sliced almonds
- ¾ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon fine sea salt
- 2 teaspoons olive oil
- 2 teaspoons maple syrup
- 1 teaspoon tamari soy sauce
- 1-2 drops liquid smoke, optional
Roasted Brussels Sprouts
- 2 lbs (907 grams) Brussels sprouts
- 3 tablespoons olive oil
- sea salt and ground black pepper, to taste
- 2 teaspoons maple syrup
- ½ teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1 small clove garlic, finely grated with a Microplane
- You can make the smoky maple almond bits up to 3 days in advance. Just keep them in a sealed container at room temperature.
- Preheat the oven to 300°F. Set out two baking sheets. Line one with parchment paper.
- Place the almonds on top of the parchment-lined baking sheet. In a small bowl, whisk together the smoked paprika, onion powder, salt, olive oil, maple syrup, tamari, and liquid smoke (if using). Once combined, pour the mixture over the almonds and toss thoroughly to coat.
- Spread the coated almonds out in a single layer and bake for 20-25 minutes, or until deep golden brown, stirring the almonds at the halfway mark. Let the smoky almonds cool completely. Once cool, give them a rough chop.
- Raise the oven temperature to 425°F.
- Trim the Brussels sprouts and cut them in half (I like to do this while the almonds are baking). Transfer the halved Brussels sprouts to the remaining baking sheet.
- Drizzle the olive oil over the Brussels sprouts and season with salt and pepper. Toss with your hands to coat. Spread the Brussels sprouts out into a single layer, all with the flat edge facing down.
- Roast the Brussels sprouts for 20-25 minutes, or until golden brown on the outside and tender. Stir them up at the halfway point.
- While Brussels sprouts are roasting, in a small bowl, whisk together the maple syrup, Dijon mustard, lemon juice, and garlic. When the Brussels sprouts are done, quickly toss them in this mixture on the baking sheet straight out of the oven. Then, toss the Brussels sprouts with a handful of the smoky almond bits.
- Serve the roasted Brussels sprouts warm with the more smoky almond bits on top.