Roasted Brussel Sprouts with Sherry, Maple and Mustard Glaze

Roasted Brussels Sprouts and Sherry Maple Glaze.jpg
Enjoy a nutty, toasted flavor to bring a brightness to this roasted vegetable.


  • 2 pounds Brussel sprouts, trimmed and halved
  • 4 tablespoons extra virgin olive oil, divided
  • 2 tablespoons shallots, sliced
  • 2-3 garlic cloves, minced
  • 1 tablespoon maple syrup
  • 2/3 cup Sherry vinegar
  • 1/2 teaspoon dried thyme
  • 1 - 1/2 tablespoon Dijon mustard
  • 1-1/2 tablespoons coarse-ground mustard
  • salt and pepper to taste

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4


  1. Preheat oven to 400°F.
  2. Place Brussel sprouts in a large mixing bowl.
  3. Heat 1 tablespoon olive oil in a small saucepan on medium. Add shallots and garlic and gently sauté for 30 seconds, until fragrant and shallots become lightly translucent.
  4. Add maple syrup, vinegar, thyme, Dijon, coarse-ground mustard and remaining olive oil, reserving a small amount for topping and drizzling over Brussel sprouts.
  5. Transfer Brussel sprouts to a large baking sheet lined with parchment paper and roast until dark and tender, or about 40 minutes. Let cool 5 minutes, toss in original large mixing bowl with sauce. Salt and pepper to taste. Drizzle with remaining sauce. Serve warm.