bowlful of vegetable salad

Maple Mustard Brussel Sprouts

Prep Time 30 mins
Servings 2
Calories 172 kcal


  • 176 grams Brussels Sprouts trimmed and halved
  • 2 milliliters Extra Virgin Olive Oil
  • Sea Salt & Black Pepper to taste
  • 15 grams Dijon Mustard
  • 20 grams Maple Syrup
  • 38 grams Feta Cheese crumbled
  • 14 grams Pumpkin Seeds
  • 21 grams 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.
Store in the fridge in a sealed container for 2 to 3 days.
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.