This post is sponsored by ALDI. These maple mustard Brussels sprouts are tossed with Dijon and 100% pure maple syrup, roasted until golden and finished with pistachios and pomegranate arils. A delicious side dish any time of year.
A fresh take on a favorite vegetable.
I still laugh thinking about the 90s—would they believe how many people adore Brussels sprouts now? My earliest memory was watching a friend eat boiled, plain sprouts on a Saturday night. We’ve come a long way since then.
I’m excited to share another recipe for this year’s Thanksgiving series. All week I’m showing how to build an incredible menu using ingredients found at ALDI. It’s convenient and affordable—everything for the whole meal in one stop.
These maple mustard sprouts follow a stuffed acorn squash and French onion mashed potatoes I’ve shared recently. Together they make a dreamy holiday spread.
You can find every ingredient for this Thanksgiving menu at ALDI, which makes holiday shopping so much easier. One stop, less stress.
I’m a mustard enthusiast—tangy, briny, and mustard-forward flavors are my thing. So a maple mustard version of Brussels sprouts felt inevitable. I’ve used this combo on salmon and chicken before; it works beautifully on vegetables too.
The sprouts roast until they’re deeply caramelized and crisp at the edges, offering a balance of sweet and savory. I like adding nuts for crunch and pomegranate arils for a juicy, festive burst. They make the dish visually appealing and add bright flavor.
How these maple mustard Brussels come together:
- Quarter or halve the sprouts depending on their size so each piece is a good bite.
- Don’t crowd the pan. Give the sprouts space to roast rather than steam—use two sheet pans if needed for a crispier result.
- Whisk maple syrup and Dijon into a glossy sauce. I like using 100% pure maple syrup and a good Dijon for a bright, balanced glaze.
- Finish with toppings. Chopped pistachios add texture and pomegranate arils bring color and a tart-sweet pop.
Brussels sprouts are a great Thanksgiving side because many people try them for the first time at the holiday table and often end up loving them. They’re also a quick, reliable weeknight side—fast enough to make on busy evenings and versatile enough to pair with many entrees.
Maple Mustard Brussels Sprouts
Roasted Maple Mustard Brussels Sprouts
Ingredients
- 2 pounds Brussels sprouts, halved or quartered and stems removed
- 2 tablespoons 100% pure maple syrup
- 1 tablespoon Dijon mustard
- Kosher salt and pepper, to taste
- 1/4 cup chopped pistachios
- 2 tablespoons pomegranate arils
Instructions
- Preheat the oven to 425°F (220°C).
- Spread the prepared Brussels sprouts on one or two sheet pans in a single layer. Whisk the maple syrup and Dijon together, then drizzle the mixture over the sprouts. Toss to coat evenly and season with salt and pepper.
- Roast for 20 to 25 minutes, tossing once or twice, until the sprouts are golden and caramelized at the edges. Transfer to a platter and sprinkle with pistachios and pomegranate arils. Serve immediately.
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Those pomegranate jewels are the prettiest finishing touch.