Maple Mustard Brussel Sprouts

30 minutes, 8 Ingredients = 2 servings

  • 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 tbsps Pumpkin Seeds
  • 1/4 cup Microgreens (optional)


  1. 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.
  2. While the Brussels sprouts roast, mix the dijon mustard with the maple syrup in a small bowl and set aside.
  3. 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.