Tuesday, December 31, 2013

Maple Dijon Brussels Sprouts

I can't believe it's New Year's Eve.  
After the holiday, my husband and I want nothing to do with going out.  A night in watching a movie while the girls are in bed sounds wonderful.  For those who are going out...enjoy.  Trust me, I love the holidays but do miss a bit of routine.
The number one routine I miss is our family of four sitting down for dinner where we talk about each others day.  I'm looking forward to preparing a meal from start to finish and eating it with my family (even if there's gripping about what I cooked).  Our family dinners are a way for us to slow down and connect with each other.  
 One of the side dishes that I've made a couple of times that goes well with any main dish are these Maple Dijon Brussels sprouts.  The combination of flavors are so great together not to mention healthy.  This dish is gluten-free, dairy-free, vegan, soy-free and egg-free.
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1 pound Brussels sprouts, trimmed and halved
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp balsamic or rice vinegar
1.  Preheat the oven to 350 degrees F.

2. Line a baking pan with foil.

 3. Slice the washed sprouts in half.

4. Place sprouts on the pan.
5. In a small bowl, whisk the maple syrup, olive oil, mustard and balsamic or rice vinegar. 

6. Bake sprouts for  40-45 minutes, until they are browned and golden.

7. Pour over the sprouts, and mix well to make sure they’re all covered.

8. Place sprouts into serving bowl while hot and serve.
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  1. Wow, Brussels Sprouts have never looked so yummy! I'll have to give this a go. I've been looking for a way to spice up my veggies. There's only so many plain peas and green beans you can eat before you start to get bored.

    Thanks for sharing. And Happy New Year!


    1. Thanks for stopping by Reese. These are great. I have a couple of other vegi recipes as well. I also have a giveaway going on if you were interested.



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