Maple Mustard Brussels Sprouts

Cook Time 30 mins
Course Side Dish
Servings 2


  • Oven


  • 2 cups Brussels Sprouts trimmed and halved
  • 1/2 tsp Extra Virgin Olive Oil
  • Sea Salt & Black Pepper (to taste)
  • 1 tbsp Dijon Mustard
  • 1 tbsp Maple Syrup
  • 1/4 cup Feta Cheese crumbled
  • 2 tbsp Pumpkin Seeds
  • 1/4 cup Microgreens optional


  • Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper. Toss the Brussels sprouts with olive oil, sea salt and pepper. Spread across the baking sheet and bake for 22 to 24 minutes.
  • While the Brussels sprouts roast, mix the dijon mustard with the maple syrup in a small bowl and set aside.
  • Remove the Brussels sprouts from the oven and toss with the dijon maple dressing. Transfer to a serving dish and top with feta, pumpkin seeds and microgreens (optional). Enjoy!


No Extra Virgin Olive Oil: Use avocado oil instead.
Leftovers: Store in the fridge in a sealed container for 2 to 3 days.
Dairy Free: Omit the feta or use a plant-based cheese instead. 
No Pumpkin Seeds: Omit, or use another type of nut or seed such as walnuts, almonds, or sesame seeds.
No Dijon Mustard: Use a grainy mustard instead.