Oh friends, this is a very special way to enjoy Brussels sprouts. It would make a great holiday side dish. The recipe makes 4 servings, but I would recommend making double the portion as most people would really ask for second servings.

Roasted Brussels Sprouts with Maple Mustard Sauce, Apricots, Rai

Serving Size: 4


for the Brussels sprouts:

  • 2 pounds Brussels sprouts, cleaned the end trimmed off and cut in half
  • 6 tablespoons olive oil
  • 6 tablespoons maple syrup
  • 2 tablespoons grainy mustard
  • 1 pinch each salt and pepper

for the extras:

  • 4 ounces dried apricots, chopped
  • 2 ounces almond slices
  • 2 organic oranges
  • ½ cup raisins
  • 1 pinch each salt and pepper

Roasted Brussels Sprouts with Maple Mustard Sauce, Apricots, Rai


  1. Pre-heat the oven to 375°F/190°C.
  2. Wash the Brussels sprouts, cut the stem end off and slice the sprouts in half.
  3. Place on a baking sheet that is lined with baking parchment.
  4. Mix the olive oil, mustard, maple syrup, salt and pepper to a smooth spread.
  5. Using a teaspoon, cover each Brussels sprout with a bit of the mustard maple spread.
  6. Place in the oven to bake for 30 minutes.
  7. Meanwhile, prepare he rest of the ingredients.
  8. Chop the apricots, and place in a medium bowl.
  9. Add the almond slices and raisins.
  10. Wash the oranges with hot water.
  11. Zest one of the oranges and reserve a bit of the zest to use as garnish, add the rest of the zest to the fruit mixture.
  12. Slice the peel of both ranges off and section the oranges adding the orange slices to the fruit mixture.
  13. Add a pinch of salt and pepper and lightly mix.
  14. When the Brussels sprouts are done, remove from the oven, mix with the fruit mixture and place in a large serving bowl.
  15. Garnish with the reserved zest and enjoy warm.