These Roasted Brussels Sprouts with Apples and Maple Mustard Dressing are an easy to make, healthy and delicious side dish to serve this Thanksgiving! With just the right amount of savory, sweet and tangy flavors, you won’t be able to stop eating them!
Less than two weeks until Thanksgiving, who’s working on their menu for the big day? I don’t know about you guys, but I prefer to keep all of my dishes easy and ones that won’t take much time to make. If you’re like me then you’ll appreciate the simplicity of these Roasted Brussels Sprouts with Apples and Maple Mustard Dressing.
This year we’re going to my aunt and uncle’s house for Thanksgiving so I won’t be doing all the cooking. I am bringing over this Caramel Apple Crumb Pie and an epic fall inspired cheese board, which I’m super excited to put together. The hardest part about making that is going to be controlling myself and not going overboard and making it so big it will feed 30 people. I tend to do that a lot.
Even though I won’t be making the feast this year I have been enjoying all of the recipes I’ve been creating for you and will probably be making many of them again for Christmas.
These Roasted Brussels Sprouts with Apples and Maple Mustard Dressing have been one of my favorite side dishes that I’ve made this fall and they couldn’t be easier or faster to make!
Start by roasting your Brussels sprouts in olive oil, salt and pepper until their browned, tender and have crispy edges. While the Brussels sprouts roast you can make the sweet and tangy maple mustard dressing.
All you need are whole grain mustard, maple syrup, apple cider vinegar, olive oil, salt and pepper. When the Brussels sprouts come out of the oven add them to a serving bowl along with a diced apple or two. I like using Honeycrisp apples for this recipe.
The dressing is poured over the warm Brussels sprouts and apples and leaves you with the most delicious, sweet, savory, tangy side dish that only takes about 25 minutes to make. If you’re on the edge about whether or not you like Brussels sprouts these are sure to put you on team love!
More Brussels Sprouts Side Dishes
Roasted Brussels Sprouts with Pears, Bacon and Cranberries
Fall Roasted Vegetable Panzanella Salad
Balsamic Maple Roasted Brussels Sprouts with Bacon
Roasted Brussels Sprouts with Apples and Maple Mustard Dressing
- 2 pounds brussels sprouts, halved lengthwise
- 2 tablespoons olive oil, divided
- Kosher salt and fresh ground black pepper to taste
- 1 large or 2 small apples, diced
- 2 tablespoons apple cider vinegar
- 1 tablespoon whole grain mustard
- 1 tablespoon maple syrup
- Preheat oven to 450°F. and line a baking sheet with foil or parchment paper. Place the halved brussels sprouts on the baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper and toss together with your hands until coated. Roast for 18-20 minutes flipping them halfway through the cooking time.
- While the brussels sprouts are roasting whisk together 1 tablespoon of olive oil, the apple cider vinegar, mustard and maple syrup. Season with salt and pepper to taste.
- Place the roasted brussels sprouts into a serving bowl along with the diced apple. Pour the dressing over them and stir to combine. Taste for seasoning and serve.
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 158mgCarbohydrates: 20gFiber: 5gSugar: 10gProtein: 4g
Can you substitute mustard seeds with dry mustard? We can’t eat the seeds very well. Any suggestions?
Hi Janne! I would just replace the whole grain mustard with dijon mustard.