Roasted Brussels Sprouts
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Roasted Brussels Sprouts with Maple-Dijon Dressing

Pan-roasting Brussels sprouts sweetens and tenderizes them, and adding this unique and highly tasty maple-Dijon dressing really kicks this dish up a notch. This works extremely well with oven roasted chicken or turkey as a side dish.
Prep Time20 mins
Cook Time20 mins
Total Time45 mins
Servings: 6
Author: Mary Jane Butters


For the Maple-Dijon dressing

  • 1/4 cup plain yogurt - strained Greek works very well
  • 3 Tablespoons maple syrup
  • 3 Tablespoons Dijon mustard
  • 1/8 Teaspoon salt

For the Brussels sprouts

  • 1 pound Brussels sprouts about 4 cups
  • 2 Granny Smith apples diced (about 1 1/2 cups)
  • 1/4 to 1/3 cup dried cranberries
  • 2 Tablespoons butter
  • 1/2 Teaspoon salt


Make Maple-Dijon dressing

  • Whisk together all ingredients in a small bowl and refrigerate for an hour to let flavors mingle.

Prepare Brussels sprouts

  • Use a food processor with a 2mm or 1/16 inch slicing blade to slice all the Brussels sprouts, set aside.
  • Heat a large heavy (cast iron is preferable) skillet over low to medium heat and roast Brussels sprouts in butter with the salt until they soften and just start to caramelize, about 15 minutes. Stir often to prevent sticking.
  • Increase heat to medium, add apples and dried cranberries. saute until apples are tender, about 5 - 10 minutes.
  • When apples are tender and Brussels sprouts have caramelized, remove from heat and stir maple-Dijon dressing in.
  • Serve immediately.


You can use other cool season veggies to add a different note to this dish. We had some left-over sugar snap peas that we added for a sweet crunch!
Adapted from Mary Janes Farm Oct-Nov 2014 issue