Description
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
2 tbsp pure maple syrup
1 tbsp Dijon mustard
1 tsp apple cider vinegar
½ tsp garlic powder
¼ cup chopped pecans (optional)
¼ cup dried cranberries (optional)
Directions:
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, toss the Brussels sprouts with olive oil, salt, and black pepper until evenly coated.
Spread the Brussels sprouts in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway through, until golden brown and crispy.
In a small bowl, whisk together the maple syrup, Dijon mustard, apple cider vinegar, and garlic powder.
Remove the Brussels sprouts from the oven and drizzle the maple Dijon glaze over them, tossing to coat.
Sprinkle with chopped pecans and dried cranberries, if using, and serve immediately. Enjoy!
Prep Time: 10 minutes Cooking Time: 25 minutes Total Time: 35 minutes Kcal: 180 per serving Servings: 4 servings
