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Roasted Brussels Sprouts with Shallots, Maple & Mustard

Roasted Brussels Sprouts with Shallots, Maple & Mustard, an easy and flavorful roasted vegetable recipe perfect for a side or main dish.

Do you remember that Sex in the City episode when the girls are talking about “Secret Single Behavior?” Charlotte admits to checking every pore in a hand mirror and Carrie confesses to making a saltine/jelly sandwich. Well, I have to disclose my own SSB: I eat roasted brussels sprouts with pancetta.

Roasted Brussel Sprouts with Shallots, Maple & Mustard, an easy and flavorful roasted vegetable recipe perfect for a side or main dish.

 

Let me back up. My husband hates roasted brussels sprouts. Refuses to even try them. I myself did not grow up eating them and wasn’t a huge fan most of my formative years, but I can distinctly remember exactly when I fell in love with them. I went out to dinner with a friend and he insisted we order the brussels sprouts; I wasn’t exactly thrilled but I went with it. They came, I tried them and I was seriously blown away. I ended up asking the the server how they were prepared and she told me the secret was duck fat, and a good amount of it. I wasn’t (and still am not) someone who keeps duck fat in the house but I went home and attempted making them with pancetta instead and they became my go-to “sit on the couch and watch trash tv alone in my sweatpants” meal.

So imagine my despair (::eyeroll::) when I married a man who hates them. So brussels became a fun thing for me to make when the husband was out and I had the night (and television) to myself. When I hear he’s going to a basketball game or has a late class or any other reason I might be home alone, I buy myself some brussels. Except once I started upping my brussels sprouts recipe game to include more than just pancetta he decided to try them…and now loves them and asks me to make them often. I have to admit that on one hand I am happy he loves them as much as I do, but on another I’ve lost my secret single behavior tradition.

Except he hates oysters too, but those are a bit harder to do on the couch in your pajamas.

Roasted Brussel Sprouts with Shallots, Maple & Mustard, an easy and flavorful roasted vegetable recipe perfect for a side or main dish.

 

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Roasted Brussels with Shallots, Maple & Mustard

Roasted Brussel Sprouts with Shallots, Maple & Mustard, an easy and flavorful roasted vegetable recipe perfect for a side or main dish.

Roasted Brussels Sprouts with Shallots, Maple & Mustard, an easy and flavorful roasted vegetable recipe perfect for a side or main dish.

  • Author: Kristina Todini
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4 side dish servings

Ingredients

  • 4 cups brussels sprouts
  • 1 shallot, sliced
  • 2 tsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp stone ground mustard
  • salt and pepper to taste
  • Optional: 2-3 slices pancetta, chopped

Instructions

  1. Preheat oven to 400.
  2. Cut stems and halve all sprouts. Brussels sprouts are known for being a “dirty” vegetable because they often have soil under the first layers of leaves, so I cut stems, remove the first 1-2 layers, and then halve.
  3. Combine sprouts, sliced shallot, olive oil, maple syrup, mustard, and salt and pepper in large bowl and mix well. If using, dice raw pancetta and mix with vegetables.
  4. Transfer to oiled cookie sheet and bake until golden brown, about 25-35 minutes depending on your oven.
  5. My trick for perfectly brown (and not burnt) brussels? Leave untouched for first 15 minutes, then flip every 5-7 minutes after to prevent burning and let them crispy on all sides.
  6. Enjoy! There’s rarely leftovers, but they’re great reheated or on a salad the next day.

Nutrition

  • Serving Size: 1 serving
  • Calories: 275
Written by
Kristina Todini, RDN

I'm a dietitian with a serious case of wanderlust and I believe in the power of good food and good vibes. Join me in taking the "fork in the road" to live a life less traveled.

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8 comments
  • What about the Panetta? When do you add the Pancetta? I mean, do you sautée the pancetta first to start it rendering or…? Just mix it in with the spouts and let it render in the oven?

    • Hi there! I’ve updated the recipe instructions to include the addition of pancetta, thanks for calling that out. I dice the pancetta while it’s raw and mix with the vegetables before transferring to the sheetpan for baking. The baking time cooks the pancetta and releases it’s (very delicious) juices onto the vegetables while they’re braising. I think cooking it before adding to veggies wouldn’t create the same flavor.

      However, the vegetables are excellent without the pancetta as well. Let me know if you make them and how they turn out!

  • FABULOSO – I hated brussel sprouts as a child – you know the kind overboiled and nasty – had this receipe been around 60 years ago in the culinary dark ages in the 50’s what a sensation my mom would have made!! Thanks for this receipe.

    • Jason – I hated them too. In my opinion, boiling is not the way to go with brussels. Their real flavor comes out when roasted and the maple and mustard mix in this recipe lends a bold flavor that I love. Please let me know how they turn out!

  • We fry brussels sprouts with hog jowl! Wash and cut in half. Fry the jowl first then add the brussels making sure they are well coated in the fat! Turn continually until they are nice and brown! The flavor is incredible! You can do the same thing in the microwave! Put hog jowl in a microwaveable bowl and cook about 2 minutes until you have grease. Put your washed and halved sprouts in and stir around then microwave another 4-5 minutes! Won’t have the brown from the frying pan, but will be cook and have the wonderful flavor!

    • I have never made them in a frying pan, I’ll have to try! I’m in love with my cast iron skillet and I can see how they would brown nicely in there. And yes, any type of animal fat takes brussels next level. I always hated them when I was younger but changed my tune when I had them cooked in duck fat. I was forever reformed!

  • I did use the Pancetta.The Pancetta got nice and crispy but the Brussels did not. I cooked them for 36 minutes at 400 degrees. I wonder if cooking them on a higher temp. would crisp them up better. At any rate they were delicious and very easy to make. Will make again.

    • That’s great! Yes, I think cooking them longer or at a higher temperature will help them crisp a bit. Every oven is different so cooking time may vary. Also cutting the sprouts into small pieces or even sliced (Trader Joe’s sells bagged sliced Brussels) will help as well. Thanks for leaving your comment!

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