Celebrate National Nutrition Month® by savoring the flavor of eating right with these Roasted Maple-Mustard Glazed Brussels Sprouts.
As you may be aware of, March is National Nutrition Month®, a nutrition education and information campaign created annually by the Academy of Nutrition and Dietetics. March is especially busy for Registered Dietitians, as we are spreading focus and attention on the importance of making informed food choices and developing sound eating and physical activity habits.
This year’s theme is to “Savor the Flavor of Eating Right” and what I take away from this year’s theme is to show others that you can eat healthy and it taste amazing! As a culinary-focused Registered Dietitian, my passion is to educate about nutrition through food.
Okay, I get it.. there are some foods that you just don’t like, but Brussels sprouts have such a stigma and too many people turn up their noses to the thought of Brussels sprouts. Honestly, it’s probably because many have not experienced tasting them in a flavorful way. Move over bland boring steamed Brussels sprouts, enter delicious and more enjoyable Roasted Maple-Mustard Glazed Brussels Sprouts.
I hope to encourage others to get creative in the kitchen and savor the flavor! If you don’t love a food one way, try it another way. Experiment with various cooking techniques, flavors, seasonings, etc.
- 1½ tablespoons lemon juice
- 2½ tablespoons Dijon mustard
- 1½ tablespoons maple syrup
- 3 tablespoons olive oil
- salt and pepper, to taste
- 2 lbs. Brussels sprouts, halved and trimmed
- Preheat oven to 400 degrees F. Prepare a large baking sheet with cooking spray and set aside.
- In a large bowl, whisk together the lemon juice, Dijon mustard, maple syrup, olive oil, and salt and pepper.
- Mix in the Brussels sprouts until they are fully coated. Pour the Brussels sprouts on an even layer on the baking sheet, drizzling any remaining glaze on top.
- Roast for 25-30 minutes, stirring occasionally. Brussels sprouts should be tender and caramelized to your desired doneness.