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Understanding the appeal of Brussels sprouts is essential in the realm of modern cuisine. Once relegated to the role of a mere side dish, these nutritious little cabbages have emerged as a beloved ingredient, celebrated for their unique flavor and versatility. The transformation of Brussels sprouts from a childhood nemesis to a culinary favorite is a testament to the evolving palate of food enthusiasts today. When roasted to perfection, they develop a delightful caramelization that enhances their natural flavors, making them a standout in any dish. One such dish that brilliantly showcases Brussels sprouts is the Roasted Maple Dijon Brussels Sprouts Bake. This recipe elegantly balances the natural bitterness of Brussels sprouts with the sweetness of maple syrup and the sharpness of Dijon mustard. Furthermore, the addition of pecans and a crispy panko topping elevates this dish, rendering it a perfect option for both gatherings and cozy weeknight dinners.

Maple Dijon Brussels Sprouts Bake

Discover the delightful transformation of Brussels sprouts in this Roasted Maple Dijon Brussels Sprouts Bake. Combining the natural bitterness of roasted sprouts with sweet maple syrup, tangy Dijon mustard, crunchy pecans, and crispy panko topping, this dish is perfect for gatherings or cozy dinners. Packed with nutrients and bursting with flavor, it turns this often-overlooked vegetable into a delicious main attraction. Get ready to impress your guests!
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Ingredients
  

1 ½ lbs Brussels sprouts, trimmed and halved

3 tablespoons olive oil

2 tablespoons pure maple syrup

1 tablespoon Dijon mustard

1 teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

½ cup pecans, roughly chopped

½ cup panko breadcrumbs

½ cup shredded Gruyère cheese (or a cheese of your choice)

Fresh parsley, chopped, for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Brussels Sprouts: In a large mixing bowl, combine the halved Brussels sprouts with olive oil, maple syrup, Dijon mustard, garlic powder, salt, and black pepper. Toss well to coat the sprouts evenly.

      Add Pecans: Stir in the chopped pecans, ensuring they are mixed well with the Brussels sprouts.

        Layer in Baking Dish: Spread the Brussels sprouts mixture into a greased 9x13 inch (or similar size) baking dish, laying them out in a single layer for even cooking.

          Add Panko Topping: In a small bowl, mix together the panko breadcrumbs and shredded Gruyère cheese. Sprinkle this mixture evenly over the Brussels sprouts.

            Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the Brussels sprouts are fork-tender and the top is golden brown and crispy.

              Garnish and Serve: Once out of the oven, let it cool for a few minutes. Garnish with fresh chopped parsley before serving.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 6 servings