Roasted Brussels Sprouts with Shallots, Maple & Mustard, an easy and flavorful roasted vegetable recipe perfect for a side or main dish.
Prep Time:10 mins
Cook Time:35 mins
Total Time:45 minutes
Yield:4 side dish servings
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
Preheat oven to 400.
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.
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.
Transfer to oiled cookie sheet and bake until golden brown, about 25-35 minutes depending on your oven.
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.
Enjoy! There’s rarely leftovers, but they’re great reheated or on a salad the next day.