Welcome Green Monsters! We're your online guide to making conscious choices that help people, animals and the planet.
Download food monster: the biggest, baddest, yummiest vegan food app!
Buy the #EatForThePlanet book



Roasted Brussels Sprouts With Maple-Mustard Glaze [Vegan]

If you enjoy recipes like this, we highly recommend downloading the Food Monster App, it's available for both Android and iPhone and has free and paid versions. The app is loaded with thousands of allergy-friendly & vegan recipes/cooking tips, has hundreds of search filters and features like bookmarking, meal plans and more! The app shows you how having diet/health/food preferences can be full of delicious abundance rather than restrictions!

One of my favorite recipes for Thanksgiving has always been Brussels sprouts with maple-mustard sauce, from the now out-of-print Thanksgiving Dinner by Anthony Dias Blue. However, that recipe called for boiling the Brussels sprouts and marinating them in a lot of sauce. This year, I wanted to try roasting them and using the sauce as more of a glaze. The result? Pure sprout perfection.

These Brussels sprouts are only a tad sweet, since the mustard and lemon juice balance out the maple syrup. In fact, the mustardyness (I know, that’s not a word, but I’m using it anyway) helps this dish cut through the sweetness and richness of the traditional holiday meal. Another thing I love about this dish is that it’s great served at room temperature, so you can cook it a few hours ahead and cut down on your Thanksgiving panic attacks! I’m not the only one who has those, right?

Roasted Brussels Sprouts With Maple-Mustard Glaze [Vegan]

This Recipe is :

Dairy Free Vegan




  • 2 pounds Brussels sprouts, trimmed
  • 1½ tablespoons lemon juice
  • 1 ½ tablespoons Dijon mustard
  • 1½ tablespoons coarse-ground mustard
  • 1½ tablespoons maple syrup
  • 3 tablespoons olive oil
  • Salt and pepper to taste.


  1. Heat the oven to 400 degrees.
  2. In a large bowl, whisk the lemon juice, mustards and maple syrup, and add salt and pepper to taste. Gradually whisk in the olive oil.  Add the Brussels sprouts and stir to coat.
  3. Remove with a spoon and place on a large baking sheet, reserving extra sauce from the bottom of the bowl.  Roast until very dark and just tender, about 40 minutes. Toss with remaining sauce and serve hot or at room temperature.





Cathy Elton is a Brooklyn–based writer who has the rare blog that focuses specifically on heart-healthy food. She came to this subject the hard way, as a result of finding out she had hereditary heart disease in her 40s. But she turned her health problem into a cooking challenge and developed a heart-healthy vegetarian cooking style that’s still spicy, satisfying and adventurous. She shares her original recipes on What Would Cathy Eat?



Want to read more posts like this? Sign up for our newsletter below!​

Browse through similar recipes below:

Shiitake Bacon!

Bourbon Caramel Popcorn [Vegan]

Simple and Satisfying Vegan Snacks

Healthy Onion Rings [Vegan, Gluten-Free]

Make Better Choices: Healthy Alternatives to White Flour

Raw Chocolate Caramel Pecan Cake [Vegan]

It's Homemade Cookies Day! Try These Yummy Vegan Cookies by Mayim Bialik and Other Superstar Bakers

Raw Fruit and Coconut Ice Cream Cake with Brownie Crust [Vegan]

10 Replacements for Dairy in Your Ice Cream

Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

0 comments on “Roasted Brussels Sprouts With Maple-Mustard Glaze [Vegan]”

Click to add comment

Subscribe to our Newsletter

Follow us on

Do Not Show This Again


Submit to OneGreenPlanet

Terms & Conditions ×