Maple-Dijon Brussels Sprout Skewers

Here’s a delicious and easy recipe for Maple-Dijon Brussels Sprout Skewers — perfect as a side dish, appetizer, or even a plant-forward main!

🥬 Maple-Dijon Brussels Sprout Skewers

🕒 Prep Time: 15 mins

🍳 Cook Time: 20-25 mins

🍽️ Serves: 4 (as a side)

🛒 Ingredients:

• 1.5 lbs Brussels sprouts, trimmed and halved

• 2 tbsp olive oil

• 2 tbsp maple syrup

• 1 tbsp Dijon mustard

• 1 tsp whole grain mustard (optional, for texture)

• 1 tbsp apple cider vinegar

• 1 garlic clove, minced

• Salt & pepper, to taste

• Wooden or metal skewers

🔪 Instructions:

1. Prep Brussels Sprouts:

   • If using wooden skewers, soak them in water for 20–30 minutes.

   • Trim and halve Brussels sprouts (leave smaller ones whole).

   • Blanch them in boiling salted water for 3–4 minutes until just tender. Drain and rinse under cold water to stop cooking.

2. Make the Marinade:

   • In a bowl, whisk together:

     • olive oil

     • maple syrup

     • Dijon mustard

     • whole grain mustard (if using)

     • apple cider vinegar

     • minced garlic

     • salt and pepper

3. Marinate the Sprouts:

   • Toss Brussels sprouts in the marinade.

   • Let sit for 15–30 minutes (longer for more flavor).

4. Skewer & Grill or Roast:

   • Thread Brussels sprouts onto skewers, flat side facing the same direction for even cooking.

   • Grill over medium heat for 10–12 minutes, turning occasionally, until charred and tender.
     — or —

   • Roast on a baking sheet at 425°F (220°C) for 20–25 minutes, flipping halfway through.

5. Optional Glaze:

   • Reduce leftover marinade in a small saucepan for 2–3 minutes until slightly thickened.

   • Brush over skewers before serving.

🌟 Tips:

• Add red onion slices or mushrooms between the sprouts for variety.

• Sprinkle with toasted pecans or crispy bacon bits for texture.

• Serve over a bed of farro or quinoa for a hearty meal.

Let me know if you’d like a version that’s air-fryer friendly or fully vegan/gluten-free!