A Quick Look At The Recipe
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Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
6 servings
Difficulty
Easy
Calories *
93 kcal per serving
Technique
Cut brussels, mix sauce, coat sprouts and line on tray, bake!
Flavor Profile
Roasted brussels with a spiced dijon sauce.
* Based on nutrition panel
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! ⭐⭐⭐⭐⭐
Eva G
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.
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.
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.
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.
SERIOUS SPROUT LOVE, right here.
Dijon Roasted Brussels Sprouts
Ingredients
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- ½ teaspoon smoked paprika
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Disclosure: I received a copy of Simply Scratch for review purposes only. All opinions are my own. This post contains an affiliate link.
I think Brussels sprout lovers are a rare breed. But those who claim NOT to be fans of this underrated vegetable have not tried this recipe. It turned out GREAT! After checking out many recipes, I landed on this one to use for the vegetable dish I was assigned to bring to Thanksgiving dinner yesterday. I doubled the recipe (used 2 sheet pans) and never believed they’d all get eaten. Was I ever surprised! There were only a few left in the dish when dinner was over, and I got lots of compliments on them. The only alterations I made to the recipe was to include about 2-3 TBSP of maple syrup–the real stuff–for my doubled recipe. I roasted the sprouts a little longer, maybe about 35-40 minutes but watched them near the end so as not to burn them. I put both sheet pans in the oven at the same time and rotated them on the oven racks about halfway through. Thanks for this. I’m making them again for a gathering we’re going to tomorrow.
Delicious!
Tink, Thank you!
Joanne — Love it! Thanks for sharing. I’m going to have to add bacon myself next time.
I served them today for a late Easter dinner with my son. I added 2 chopped slices of bacon to them and between the 2 of us we almost ate them all. He even asked for the recipe. I’m mailing him and my other son the link. Awesome.
These were excellent and so easy!
Monica — SO glad you enjoyed them! 🙂
I made these Brussels Sprouts for Thanksgiving and everyone ate them up! Thanks for sharing this recipe and including the tip to roast cut side down.
I used to hate Brussels sprouts, but I devour them now! Love this recipe! Pinning!
GAH! These brussel sprouts look amazing! Add these to our T-Giving feast for sure.