dijon roasted brussels sprouts in a bowl

There are fewer things I love more in life than Brussels sprouts, truly, but what I do love more are these Dijon Roasted Brussels Sprouts from the Simply Scratch cookbook. They’re tender with a crispy edge and perfectly flavored with a Dijon dressing. Make them as a side dish for any meal!

My parents never really had a hard time getting me to eat my vegetables, but they did have a problem with getting me to not eat all the Brussels sprouts at the dinner table before everyone else had his or her helping. This has been a running theme in my life, actually — in college, there was a time (or two) when I literally ate a bowl of Brussels sprouts for a meal. In my adulthood, I’ve been known to eat Brussels sprouts with couscous for my single lady dinners when the husband is working late. The moral of the story is: I really, really, ridiculously love Brussels sprouts.

So when I also tell you that these Dijon roasted Brussels sprouts are truly my new favorite way to eat them, I think you can rely on my sprouts-loving authority.

simply scratch cookbook

Dijon Roasted Brussels Sprouts and the Simply Scratch cookbook

This recipe comes straight from the very talented Laurie of the blog Simply Scratch (one of my favorites!) and her new cookbook of the same name. The book is full of 120 (!!!) recipes for any meal of the day: roasted banana coffee cake, grilled adobo turkey BBT sandwiches, ancho chicken chopped salad with zesty Catalina dressing, cheesy polenta, Italian sausage and four cheese manicotti, blackberry glazed salmon, fudgy chocolate toffee-topped brownies, grilled vanilla cardamom pound cake with caramelized pineapple… DROOL. It took me forever to decide on a recipe to make, and honestly, the reason I finally settled on this one is because I had a bag of Brussels sprouts in the fridge I had been meaning to use. The other reason is because, in case you didn’t know, I really love Brussels sprouts.

dijon roasted brussels sprouts on a baking sheet

How to Make Dijon Roasted Brussels Sprouts

The ingredients going on here are so simple, and yet the flavors are so stunning. You whisk together a quick dressing of oil, Dijon mustard, garlic powder, onion powder and smoked paprika, toss some halved Brussels sprouts in the dressing, sprinkle them with salt and roast them (cut side-down for maximum browned crispiness on all sides of each sprout) until they’re fork tender. Sprinkle them with a little pepper just out of the oven, serve, and watch everyone happily eat their vegetables.

dijon roasted brussels sprouts in a bowl

Of course, this recipe would make the perfect side dish for Thanksgiving (because no Thanksgiving in my house is complete without the sprouts), and I’m already excited for it to make its second appearance at our table then. Although, let’s be honest, I might not even make it until the holiday before making these again. I do have a few single lady dinners on the books for this week.

close up of dijon roasted brussels sprouts

SERIOUS SPROUT LOVE, right here.

5 from 4 votes

Dijon Roasted Brussels Sprouts

By Adapted from Simply Scratch
Brussels sprouts tossed and roasted with a spiced Dijon dressing. The perfect side dish for any meal!
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
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Ingredients 

Instructions 

  • Heat oven to 400 degrees F. Place halved Brussels sprouts on rimmed baking sheet.
  • In small bowl, whisk olive oil, Dijon mustard, smoked paprika, garlic powder and onion powder until combined. Pour mixture over Brussels sprouts. Using hands or tongs, toss Brussels sprouts to coat. Spread Brussels sprouts in single layer, cut side-down, on baking sheet. Sprinkle with salt.
  • Roast 20 to 30 minutes until fork tender. Sprinkle with pepper.

Notes

Simply Scratch: 120 Wholesome Homemade Recipes Made Easy

Nutrition

Calories: 93kcal, Carbohydrates: 11g, Protein: 4g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 250mg, Potassium: 451mg, Fiber: 5g, Sugar: 3g, Vitamin A: 939IU, Vitamin C: 96mg, Calcium: 50mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Disclosure: I received a copy of Simply Scratch for review purposes only. All opinions are my own. This post contains an affiliate link.

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Stephanie Wise

Stephanie Wise is the founder and creator of Girl Versus Dough. She started sharing her bread baking adventures and recipes in 2009. Her love of bread only deepened as her skills and knowledge expanded. What began as a place to try others recipes quickly became a collection of her own creations!

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26 Comments

  1. Anonymous says:

    5 stars

  2. Jen Williamson says:

    My husband loves Brussel sprouts, and I don’t care for them. But I do love mustard– so this recipe was a compromise between the two of us. It was a huge hit! The sauce is so good, I could drink it! Well done.

    1. Lindsey Farr says:

      So wonderful to hear I could help with a kitchen compromise! Thanks for taking the time to come back and comment, Jen!

  3. Eva G says:

    5 stars
    Thanks for the recipe – made it today – so easy, and I’m glad there’s no sugar (doesn’t need it, with the fun spices!) I added a dash of cayenne powder;  next time I’ll add some chili pepper flakes. Go Team Brussels Sprouts! 

    1. Lindsey Farr says:

      Haha! I am so glad you enjoyed! A dash of cayenne sounds great! I’ll try that next time too! ~Lindsey