I love bringing these crispy Brussels sprouts to the Thanksgiving table because they’re easy to prepare and add a bright, sweet-tangy note to a hearty holiday meal. Roasted until golden and finished with maple-mustard glaze, they make a vegetable side dish that’s just as welcome on a weeknight.
Why You’ll Love These Crispy Brussels Sprouts
The sprouts roast in a hot oven, giving their cut sides a golden edge while keeping the centers tender. The quick maple-mustard glaze balances sweetness with a little tang, and you can make it while the vegetables roast. This side also uses simple ingredients and pairs easily with classic Thanksgiving dishes.
Crispy Brussels Sprouts Ingredients & Substitutions
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon apple cider vinegar
Use avocado oil in place of olive oil if you prefer. If you only have one kind of mustard, use 1 tablespoon Dijon or whole-grain mustard. For a little extra crunch, finish the cooked sprouts with 1/4 cup chopped toasted pecans.
Step-by-Step Instructions to Make Crispy Brussels Sprouts
1. Heat the oven and prepare the sprouts
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper if desired. Trim the Brussels sprouts, remove any loose outer leaves, and cut them in half. Pat them dry so they roast rather than steam.
2. Season and roast
Toss the sprouts with olive oil, salt, and black pepper. Arrange them cut-side down on the baking sheet in a single layer, leaving a little space between pieces. Roast for 20 to 25 minutes, until the cut sides are deeply golden and the centers are tender.
3. Stir together the glaze
While the sprouts roast, whisk the maple syrup, Dijon mustard, whole-grain mustard, and apple cider vinegar in a small bowl until smooth.
4. Glaze and serve
Transfer the hot sprouts to a serving bowl and toss with the glaze. Taste and adjust with a pinch of salt or pepper, then serve warm.
Tips for Success
- Dry the sprouts well before roasting to help them brown.
- Place the cut sides against the baking sheet for better caramelization.
- Avoid crowding the pan. Use two baking sheets if needed so the sprouts roast evenly.
- Add the glaze after roasting to keep its maple sweetness from scorching.
- Check the sprouts near the end of roasting, since smaller pieces may finish sooner.
Variations of Crispy Brussels Sprouts
For a little heat, add a pinch of red pepper flakes to the glaze. Add toasted pecans or sliced almonds for crunch, or toss in dried cranberries for a festive sweet-tart touch. If you like a stronger mustard flavor, add another teaspoon of Dijon before tossing.
Serving Suggestions: What to Pair with Crispy Brussels Sprouts
Serve these sprouts alongside roast turkey, baked chicken, mashed potatoes, or a savory grain dish. They also fit right in with Thanksgiving favorites such as roasted squash, stuffing, and cranberry sauce. For an easy holiday spread, arrange them on a warm platter and add toasted pecans just before serving.
Storage & Reheating Instructions
Store leftover sprouts in an airtight container in the refrigerator for up to 3 days. Reheat them on a baking sheet in a 400°F (200°C) oven for 8 to 10 minutes, or warm them in a skillet until hot. The microwave works too, though the sprouts will be softer. If making ahead, roast the sprouts and prepare the glaze separately, then warm and toss them together just before serving.
Memories Made Around the Table
I like serving these sprouts family-style, straight from a generous platter in the middle of the table. The glossy glaze and crisp edges make them feel special without adding much work, and I always enjoy seeing everyone reach for a few alongside their favorite holiday dishes.
FAQs
Can I make these Brussels sprouts ahead?
Yes. Roast the sprouts and mix the glaze separately, then refrigerate them in separate containers. Reheat the sprouts in the oven and toss with the glaze just before serving for the best texture.
How do I keep Brussels sprouts from getting soggy?
Dry them thoroughly, spread them out on the baking sheet, and roast at a high temperature. Glazing them after roasting also helps preserve their crisp edges.
Can I use frozen Brussels sprouts?
Fresh sprouts give the crispiest result. If using frozen, thaw them completely and pat them very dry before roasting. They may need a little extra time in the oven.
Can I make the glaze without whole-grain mustard?
Yes. Replace it with an equal amount of Dijon mustard. The glaze will still be sweet, tangy, and delicious.
Final Thoughts
These crispy Brussels sprouts bring golden edges and a simple maple-mustard finish to the Thanksgiving table. Keep the glaze ready, roast the sprouts until tender, and toss everything together just before serving for an easy, flavorful side.
Crispy Brussels Sprouts
Equipment
- 1 Baking Sheet
- 1 Small bowl
- 1 Whisk
Ingredients
- 1 ½ pounds Brussels sprouts trimmed and halved
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 425°F. Line a large baking sheet with parchment paper if desired. Trim the Brussels sprouts, remove loose outer leaves, and halve them. Pat dry.
- Toss the sprouts with olive oil, salt, and black pepper. Arrange them cut-side down in a single layer on the baking sheet, leaving space between pieces. Roast for 20 to 25 minutes, until deeply golden and tender.
- While the sprouts roast, whisk the maple syrup, Dijon mustard, whole-grain mustard, and apple cider vinegar in a small bowl until smooth.
- Transfer the hot sprouts to a serving bowl and toss with the glaze. Taste and adjust with a pinch of salt or pepper, then serve warm.