Russell Brussels Sprouts
Crispy-edged Brussels sprouts get a tangy maple-mustard glaze, a shower of Parmesan, and a little walnut crunch. It is a simple side dish with enough flavor to stand next to a roast, pasta, or weeknight grain bowl.
- Total time
- 40 min
- Yield
- 4 servings
- Difficulty
- Easy
Prep 15mCook 25mAmericanSide Dishes
This Russell Brussels Sprouts recipe is for anyone who likes their sprouts deeply browned, not steamed into softness. A hot sheet pan gives the cut sides a crisp edge while the centers stay tender.
The glaze is quick: Dijon mustard, maple syrup, lemon juice, and garlic. It coats the sprouts after roasting so the flavor stays bright instead of burning in the oven.
Finish with grated Parmesan and toasted walnuts for salty, nutty contrast. Serve it warm from the pan, or let it cool slightly and add it to salads or bowls.
01What you'll need
Ingredients
10 items · 4 servings
- 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise, about 680 grams after trimming
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, finely minced
- 1 tablespoon Dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon fresh lemon juice
- 1/4 cup finely grated Parmesan cheese, about 25 grams
- 2 tablespoons chopped toasted walnuts, about 14 grams
02How to make it
Step-by-step
1. Heat the oven
Place a large rimmed sheet pan in the oven and heat to 425°F. A rimmed sheet pan has raised edges, which keeps the sprouts from sliding off when you stir them.
2. Prep the sprouts
Trim off any dry stem ends from the Brussels sprouts. Remove loose or yellow outer leaves, then cut each sprout in half from top to stem so the halves hold together.
3. Season the sprouts
In a large bowl, toss the Brussels sprouts with the olive oil, salt, and pepper. Make sure the cut sides get coated, since those sides will brown the most.
4. Roast cut side down
Carefully remove the hot sheet pan from the oven. Spread the sprouts in one layer, cut side down. Roast for 18 to 22 minutes, until the cut sides are browned and the centers are tender when pierced with a fork.
5. Mix the glaze
While the sprouts roast, stir together the garlic, Dijon mustard, maple syrup, and lemon juice in a small bowl. This mixture is called a glaze because it lightly coats the vegetables and adds shine and flavor.
6. Glaze and finish
Transfer the hot sprouts back to the large bowl. Add the maple-mustard glaze and toss well. Sprinkle in the Parmesan and walnuts, then toss once more until evenly coated.
7. Serve warm
Taste and adjust with a small squeeze of lemon or a pinch of salt if needed. Serve right away while the edges are still crisp.
03From our kitchen
Cook's tips
- Make-ahead: Trim and halve the Brussels sprouts up to 2 days ahead. Store them in an airtight container in the refrigerator. Mix the glaze up to 1 day ahead and refrigerate it separately.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. The sprouts will soften, but they will still taste good.
- Reheating: Reheat on a sheet pan at 400°F for 8 to 10 minutes. A skillet over medium heat also works. The microwave is fastest, but it will not bring back much crispness.
- Swaps: Use pecans or almonds instead of walnuts. For a nut-free version, skip the walnuts or use toasted sunflower seeds.
- Cheese note: Parmesan adds salt and savoriness. For a vegetarian side, choose Parmesan labeled vegetarian or use a similar hard cheese made without animal rennet.
- If the sprouts are not browning: They may be crowded or wet. Pat them dry before roasting, use a large pan, and keep them in a single layer.
Cook's note
The nutrition estimate includes the full amount of oil, Parmesan, walnuts, and glaze. Sodium can vary based on the mustard and cheese you use, so season lightly at first if your Parmesan is very salty.
04Frequently asked
Questions & answers
Can I use frozen Brussels sprouts?
Fresh sprouts work best for crisp edges. Frozen Brussels sprouts release more water, so they tend to roast softer. If using frozen, thaw and pat them very dry, then roast a few minutes longer.
Why are my Brussels sprouts bitter?
Older or overcooked sprouts can taste more bitter. Roasting at high heat helps balance that bitterness with browning. The maple syrup and lemon in this recipe also help round out the flavor.
Can I make this recipe vegan?
Yes. Skip the Parmesan or replace it with a dairy-free Parmesan-style sprinkle. The rest of the recipe is plant-based.
Do I need to boil Brussels sprouts before roasting?
No. Boiling adds water and can make them mushy. Roasting raw halved sprouts on a hot pan gives better browning and texture.
Can I double the recipe?
Yes, but use two sheet pans. If you crowd all the sprouts onto one pan, they will steam instead of roast.
05Per serving
Nutrition facts
Nutrition Facts
4 servings
Amount per serving
% Daily Value*
- Total Fat11 g
- 14%
- Saturated Fat2 g
- 10%
- Cholesterol6 mg
- 2%
- Sodium468 mg
- 20%
- Total Carbohydrate20 g
- 7%
- Dietary Fiber7 g
- 25%
- Total Sugars7 g
- Protein9 g
- 18%
- Vitamin D0 mcg
- 0%
- Calcium155 mg
- 12%
- Iron2.6 mg
- 14%
- Potassium713 mg
- 15%
* Percent Daily Values are based on a 2,000-calorie diet.
05Keep cooking
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