Can I make these Brussels sprouts ahead?

They are best fresh, but you can trim and halve the sprouts a day ahead and whisk the glaze separately. Roast just before serving for the crispest edges.

How do I prevent the maple-Dijon glaze from burning?

Add the glaze after the sprouts have roasted for 15 minutes, then return them to the oven briefly. This gives the glaze time to cling and caramelize without scorching.

Can I use frozen Brussels sprouts?

Fresh sprouts work best for crisp edges. If using frozen, thaw and dry them very well, then expect a softer texture.

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Holiday & Seasonal

Gluten-Free Maple-Dijon Glazed Roasted Brussels Sprouts

Name: Gluten-Free Maple-Dijon Glazed Roasted Brussels Sprouts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 pounds fresh Brussels sprouts, trimmed and halved; 2 tablespoons olive oil; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons pure maple syrup; 1 tablespoon Dijon mustard; 1 teaspoon apple cider vinegar

By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 10, 2026 · Updated Jul 1, 2026

American 30 mins glutenfreedairyfreenutfreevegetarianfamilyfriendlyeasy30minutesorlesssidedishhealthybudgetfriendly

This quick and healthy gluten-free side dish features tender roasted Brussels sprouts coated in a flavorful maple-Dijon glaze. Perfect for family-friendly dinners, holiday gatherings, or as a budget-friendly, easy-to-make veggie side that fits vegetarian, dairy-free, and nut-free diets.

Gluten-Free Maple-Dijon Glazed Roasted Brussels Sprouts

Prep 10 min

Cook 20 min

Total 30 min

Servings 4

Difficulty easy

Cuisine American

Ingredients

Servings 4

1 1/2 pounds fresh Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons pure maple syrup
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar

Measured gluten-free ingredients for maple Dijon roasted Brussels sprouts

Instructions

Preheat your oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a large bowl, toss the halved Brussels sprouts with olive oil, kosher salt, and freshly ground black pepper until evenly coated.
Arrange the Brussels sprouts in a single layer on the prepared baking sheet, cut side down for optimal caramelization.
Roast in the preheated oven for 15 minutes, then carefully remove the baking sheet.
In a small bowl, whisk together pure maple syrup, Dijon mustard, and apple cider vinegar until smooth.
Drizzle the maple-Dijon glaze evenly over the roasted Brussels sprouts and gently toss to coat.
Return the glazed Brussels sprouts to the oven and roast for an additional 5 minutes until tender and caramelized.
Remove from the oven and let cool for a minute before serving warm as a delicious gluten-free, dairy-free, and nut-free side dish.

Glossy maple Dijon glazed roasted Brussels sprouts on a serving platter

Tips

Allergen Overlap Note

Check Dijon mustard, maple syrup, vinegar, and any parchment or cooking sprays for gluten-free labeling and shared-line warnings. This recipe is naturally dairy-free and nut-free, but packaged condiments are still worth checking.

Texture Expectations

The sprouts should have browned, crisp cut sides and tender centers. Roast cut-side down first, then add the glaze near the end so it caramelizes without burning or turning the vegetables soggy.

Dining With Non-GF Family Note

Serve these from a clean platter with dedicated tongs before placing gluten-containing breads or gravies on the table. If others add toppings, keep those toppings in separate bowls.

Frequently Asked Questions

Can I make these Brussels sprouts ahead?: They are best fresh, but you can trim and halve the sprouts a day ahead and whisk the glaze separately. Roast just before serving for the crispest edges.
How do I prevent the maple-Dijon glaze from burning?: Add the glaze after the sprouts have roasted for 15 minutes, then return them to the oven briefly. This gives the glaze time to cling and caramelize without scorching.
Can I use frozen Brussels sprouts?: Fresh sprouts work best for crisp edges. If using frozen, thaw and dry them very well, then expect a softer texture.

Ingredient Replacements

This naturally gluten-free, dairy-free, and nut-free recipe offers flexible ingredient swaps to suit various dietary and flavor preferences:

Maple Syrup: Substitute with monk fruit sweetener or erythritol-based syrup for a lower-sugar option without compromising sweetness.
Dijon Mustard: Use yellow mustard or spicy brown mustard if Dijon is unavailable; each adds a unique tang.
Apple Cider Vinegar: Swap for white wine vinegar or rice vinegar for a milder acidity that's still flavorful.
Olive Oil: Substitute with avocado oil or grapeseed oil for a different flavor profile or higher smoke point.

These options maintain the recipe's vegetarian, vegan, dairy-free, gluten-free, nut-free, and family-friendly qualities while allowing you to customize based on pantry availability and personal taste.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on a baking sheet in a 375 degrees F (190 degrees C) oven or air fryer until warmed and lightly crisp. Freezing is not recommended because the sprouts soften after thawing.

Read related air fryer guides and cooking tips.

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Gluten-Free Maple-Dijon Glazed Roasted Brussels Sprouts

Recipe Details

Ingredients

Instructions