Maple-Dijon Roasted Brussels Sprouts for Thanksgiving

Brussels sprouts are small, cabbage-like buds that taste nutty and slightly sweet when roasted hot, and bitter and mushy when they are not. This Thanksgiving side gives you the good version: deep-brown, crisp-edged sprouts tossed in a glaze of maple syrup and Dijon mustard, then topped with crispy shallots. It is vegan, uses one sheet pan, and fits around a busy oven because the sprouts roast hotter and faster than a turkey needs.

Why this recipe works

Three things decide whether roasted sprouts are great or sad. First, high heat (220°C / 425°F) browns the cut sides before the insides turn soft. Second, space: crowded sprouts steam instead of roast, so use a large pan or two. Third, the glaze goes on at the end. Maple syrup burns if it roasts for 25 minutes, so it is stirred in during the last minutes, where it clings and caramelizes instead of scorching.

Tips for the best texture

• Cut side down. Halve the sprouts and place them flat side down on a hot pan for the best browning.
• Dry them well. Wet sprouts steam. Pat them dry after washing.
• Preheat the pan. A hot pan sizzles on contact and gives a crisp underside.
• Pick small to medium sprouts. Very large ones can be woody in the centre; quarter them if so.
• Do not skip the acid. A splash of cider vinegar at the end brightens the whole dish and softens any bitterness.

Variations

• Nutty: add toasted pecans or hazelnuts at the end.
• Fruity: scatter dried cranberries or pomegranate seeds for colour on the holiday table.
• Savory: if you do not need it to be vegan, finish with shaved Parmesan or crumbled crisp bacon.
• Spicy: a pinch of chili flakes balances the maple.

Make-ahead and storage

Trim and halve the sprouts up to two days ahead and keep them in a covered container in the fridge. Fry the shallots a day ahead and store them airtight at room temperature. On the day, roast the sprouts and glaze them at the last minute. Leftover sprouts keep in the fridge for 3 days; reheat on a hot pan or in an oven at 200°C (400°F) for 8 minutes rather than the microwave, which makes them soft.

Serving ideas for the Thanksgiving table

These sprouts sit well beside roast turkey, mashed potatoes and stuffing, and their tang cuts through rich gravy. They also work as a main-table vegetable for guests who do not eat meat, next to a mushroom Wellington or stuffed squash. Serve them in a warm shallow bowl, topped with the shallots just before they reach the table so they stay crisp.

Good to know: Dijon mustard and maple syrup are naturally vegan, but check the label on your mustard if anyone at the table has allergies or follows a strict diet.

Planning the whole meal? See our complete Thanksgiving dinner guide with a make-ahead timeline and every recipe in one place.