Grammy's Kitchen · Roasted Brussels Sprouts · Maple Dijon Roasted Brussels Sprouts
One of 50 roasted brussels sprouts recipes we measured
from www.jocooks.com
3 cooks on www.jocooks.com rate it 4.3★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 50.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 5% |
| salt | 0% | 0% |
| sweetener | 6% | 0% |
| acid | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 1 1/2 pounds brussels sprouts (trimmed and halved) |
| 27 g | 2 tablespoons olive oil |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 40 g | 2 tablespoons pure maple syrup |
| 13 g | 1 tablespoon Dijon mustard |
| 15 g | 1 tablespoon apple cider vinegar |
Method: 5 steps, published by www.jocooks.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“To keep the sprouts hot after pouring on the glaze, do you recommend warming up the glaze before putting it on the sprouts or perhaps putting the sprouts back in the oven for a few minutes after adding the glaze?” — a cook, 4.0★
“Awesome recipe. Easy and delicious. Be aware to adjust baking time depending on the size of your sprouts.” — a cook, 5.0★