Maple-Dijon Brussels Sprout Skewers are one of those dishes that sound fancy but secretly couldn’t be easier to pull off. Think crispy caramelized edges, a sweet maple glaze that clings to every bite, and that sharp Dijon mustard kick balancing it all out. Honestly, the smell alone while these roast or grill is enough to make people wander into the kitchen asking, “What’s cooking?”
Here’s the thing: Brussels sprouts get such a bad reputation. Too often they’re boiled to death, leaving behind that sulfur smell that turns people off for years. But when you treat them right—roast them, caramelize them, glaze them—suddenly they’re the star of the table. And skewering them? Well, that just makes them fun to eat. These are as perfect for a quick weeknight veggie side as they are for a holiday appetizer spread.
Let’s dive in. Because once you try these Maple-Dijon Brussels Sprout Skewers, they’re bound to become one of those recipes you’ll pull out on repeat.
And hey, if you’d like recipes like this delivered straight to your inbox, don’t forget to subscribe to get them by email.
Why You’ll Love Maple-Dijon Brussels Sprout Skewers
A flavor-packed twist on a classic veggie
Here’s what makes these different: the glaze. That mix of maple syrup and Dijon mustard doesn’t just sit there—it caramelizes, seeping into the sprouts as they cook, creating a glossy coating that’s equal parts sweet, tangy, and savory. The apple cider vinegar adds just enough brightness to cut through, while olive oil helps everything roast up golden.
I’ll admit, the first time I made these on the grill, I didn’t expect much. But as they sizzled, the glaze started dripping, creating a smoky sweetness that clung to the sprouts. By the time I pulled them off, I had neighbors asking what smelled so good. That’s when I realized: these aren’t just vegetables, they’re conversation starters.
Healthy, quick, and versatile
Here’s another reason to keep these in your rotation: they’re loaded with fiber, vitamin C, and antioxidants. At only about 180 calories per serving, you can enjoy them guilt-free. And the prep? Just 10 minutes to whisk a glaze and thread the sprouts on skewers. After that, the oven or grill does the heavy lifting.
They’re versatile, too. Serve them as a side with roasted chicken, pile them on a platter as a party appetizer, or sneak them into a holiday spread where people expect the usual heavy sides. These skewers deliver flavor without weighing anyone down.
Ingredients & Substitutions for Maple-Dijon Brussels Sprout Skewers
What you’ll need
Here’s a clear look at everything that goes into this recipe:
| Ingredient | Amount | Notes |
|---|---|---|
| Brussels sprouts | 500 g (1 lb) | Trimmed and halved |
| Olive oil | 2 tbsp (30 ml) | Helps crisp the sprouts |
| Maple syrup | 2 tbsp (30 ml) | Adds sweetness and caramelization |
| Dijon mustard | 1 tbsp (15 g) | Brings tangy depth |
| Apple cider vinegar | 1 tsp (5 ml) | Balances the sweetness |
| Salt | ½ tsp (3 g) | Enhances flavor |
| Black pepper | ¼ tsp (1 g) | For a mild kick |
| Wooden skewers | As needed | Soak in water 10 min before use |
Substitutions & Add-ins
Not every pantry looks the same, so here are some easy swaps and extras you can play with:
- No maple syrup? Honey or agave syrup work beautifully.
- Want a little heat? Add ½ teaspoon crushed red pepper flakes to the glaze.
- Need to skip vinegar? A squeeze of lemon juice can sub in.
- Looking to dress them up? Once roasted, sprinkle with toasted almonds, pecans, or even pomegranate seeds for extra texture and color.
That’s the fun part—this recipe is a base, but you can make it your own without losing the sweet-tangy magic that makes it shine.
How to Make Maple-Dijon Brussels Sprout Skewers
Step-by-step cooking guide
The steps are simple, but here’s where a few small tricks make a big difference:
- Prep the sprouts. Trim the ends, peel off any wilted outer leaves, and slice them in half. Halving ensures they cook evenly and get those crisp caramelized edges.
- Mix the glaze. In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
- Toss to coat. Add the Brussels sprouts and toss until every piece is glossy.
- Thread the skewers. Slide the sprouts onto soaked wooden skewers, cut side facing the same way. This helps them cook evenly.
- Cook.
- Oven option: Roast at 200°C (400°F) for 20–25 minutes on a lined baking sheet, flipping once halfway.
- Grill option: Grill over medium-high heat for 12–15 minutes, turning once, until tender and lightly charred.
- Finish. Drizzle with any leftover glaze before serving.
The result? Skewers of glossy, golden Brussels sprouts with just the right amount of sticky-sweet glaze and smoky edges.
Tools & prep tips
To make things easier, here’s what I recommend having on hand:
- Wooden skewers: Soak for 10 minutes so they don’t burn.
- Large mixing bowl: Big enough to toss the sprouts without spilling.
- Baking sheet or grill pan: Nonstick or lined with parchment for easier cleanup.
- Silicone brush: Handy for brushing on extra glaze before serving.
Pro tip: Don’t overcrowd the skewers. If the sprouts are jammed together, they’ll steam instead of caramelize. Give them a little breathing room so that heat can hit every surface.
Serving, Storing & Nutrition
What to serve with Maple-Dijon Brussels Sprout Skewers
These skewers can play several roles on the table:
- As a side dish: Pair with roasted chicken, grilled salmon, or even a lentil stew for a balanced meal.
- As an appetizer: Lay them on a platter with a dipping sauce—garlic aioli, lemon-tahini yogurt, or even a spicy mustard.
- As part of a holiday spread: They hold their own alongside roasted root veggies, mashed potatoes, and cranberry dishes.
I’ve even served these cold the next day in a salad—just pull the sprouts off the skewers and toss them into a grain bowl with quinoa and arugula. Anything but boring.
Storage, leftovers & nutrition
Leftovers? Lucky you.
- Storage: Keep skewers in an airtight container in the fridge for up to 3 days.
- Reheating: Pop them back into the oven at 180°C (350°F) or into an air fryer for 5–7 minutes to crisp them up again.
Here’s a quick nutritional breakdown per serving (approximate):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Protein | 5 g |
| Carbohydrates | 20 g |
| Fiber | 6 g |
| Fat | 9 g |
| Sugar | 9 g |
| Vitamin C | 95% DV |
| Vitamin K | 120% DV |
That’s a lot of nutrition packed into such a small and tasty package.
Frequently Asked Questions
How do you keep Brussels sprouts from being bitter?
Roasting or grilling at high heat is the secret. It caramelizes their natural sugars, which cuts the bitterness completely. The maple syrup in this recipe helps too.
Can I prep Maple-Dijon Brussels Sprout Skewers ahead of time?
Yes! You can trim and glaze the sprouts a few hours ahead and keep them covered in the fridge. Just thread onto skewers right before cooking.
Is it better to roast or grill Brussels sprouts?
Both work beautifully. Roasting gives you even caramelization, while grilling adds a smoky depth. Try both and see which you prefer.
Can I use frozen Brussels sprouts?
Fresh is best, but if frozen is all you have, thaw them completely and pat dry before glazing. Keep in mind they may not caramelize quite as well.
Conclusion
Maple-Dijon Brussels Sprout Skewers are proof that vegetables don’t have to be boring. With just a handful of pantry ingredients and 30 minutes, you end up with glossy, caramelized sprouts on a stick—sweet, tangy, savory, and downright irresistible. Whether you serve them at a summer cookout, alongside a weeknight dinner, or as part of a festive holiday menu, they’re guaranteed to get people reaching for seconds.
And the best part? You’ll probably convert a few Brussels sprout skeptics along the way.
If you loved this recipe, you might also enjoy:
- Maple-Glazed Brussels Sprout Skewers
- Grilled Chicken with Blueberry Balsamic Glaze
- Balsamic Glazed Chicken & Orzo with Feta & Grilled Zucchini
I’d love to see your take on these skewers—leave a review, share your photos on Pinterest, and let me know how you served them.
Print
Maple-Dijon Brussels Sprout Skewers – 5 Irresistible Ways to Enjoy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Maple-Dijon Brussels Sprout Skewers are crispy, caramelized, and coated in a sweet-tangy glaze. Ready in just 30 minutes, these skewers make an easy weeknight side or a crowd-pleasing holiday appetizer.
Ingredients
- 500 g Brussels sprouts (about 1 lb), trimmed and halved
- 2 tablespoons olive oil (30 ml)
- 2 tablespoons maple syrup (30 ml)
- 1 tablespoon Dijon mustard (15 g)
- 1 teaspoon apple cider vinegar (5 ml)
- ½ teaspoon salt (3 g)
- ¼ teaspoon black pepper (1 g)
- Wooden skewers, soaked in water for 10 minutes
Instructions
Preheat oven to 200°C (400°F) or heat grill to medium-high.
In a large bowl, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper.
Add Brussels sprouts and toss until evenly coated.
Thread sprouts onto soaked skewers, cut side facing the same way for even cooking.
Roast on a lined baking sheet for 20–25 minutes, flipping once halfway, or grill for 12–15 minutes, turning once, until tender and caramelized.
Drizzle with any extra glaze before serving.
Notes
Soak wooden skewers for at least 10 minutes so they don’t burn.
Want a little heat? Add a pinch of red pepper flakes to the glaze.
For extra crunch, sprinkle with toasted nuts or pomegranate seeds after cooking.
These taste amazing the next day—just reheat in an air fryer to bring back the crisp.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish / Appetizer
- Method: Roasting or Grilling
- Cuisine: American, Contemporary
Nutrition
- Serving Size: ~1/4 of recipe
- Calories: 180 kcal
- Sugar: 9g
- Sodium: 240 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg