Brussels sprouts are one of those foods everyone hates as a kid but then loves as they grow older. I know I used to avoid them at all costs because of their bitter taste and because all my friends hated them. Now, I absolutely love them. My favorite way to cook them is with bacon, which I taught to my cooking class in the beginning of the year. I’ve also tried them roasted with cinnamon but they ended up being too dry for my liking. This recipe, however, solves that problem.
My friend Keri, who is on the Spoon University at Hopkins team with me, is actually the creator of this amazing recipe. When she first mentioned “pumpkin spice” and “Brussels sprouts” in the same sentence I was a little thrown off. I usually associate pumpkin spice with fancy Starbucks lattes and Fall desserts but never would I have imagined to combine it with a vegetable. So of course, I had to try it and see for myself.
One bite of these sprouts and I knew this was my new favorite recipe for these veggies. The flavor was so complex, delicious, and new that I was completely blown away. The sweetness from the spice and maple syrup perfectly counters the bitter sprouts and the spiciness of the Dijon mustard ties it all together. I bet even the little kid version of myself would approve.
DIJON PUMPKIN SPICE BRUSSELS SPROUTS
2 ½ cups Brussels sprouts
2 tablespoons + 1 teaspoon olive oil
½ teaspoon + ¼ teaspoon pumpkin pie spice
Salt and pepper
1 tablespoon Dijon mustard
¼ cup maple syrup
2 tablespoons chopped pecans (optional)
¼ cup cranberries (optional)
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
Trim Brussels sprouts and cut in half lengthwise. (Make sure sprouts are patted dry so they will get soggy when cooking).
In a medium bowl, mix sprouts with 2 tablespoons of olive oil, salt, pepper, and 1/2 teaspoon pumpkin pie spice.
Bake for 25 minutes or until edges start to brown.
While they’re baking, whisk together Dijon, maple syrup, and remain olive oil and pumpkin pie spice.
Take sprouts out of the oven and drizzle the mixture over the sprouts. Add optional nuts or dried fruit and bake for another 10 minutes.