When I think of Fall, the first thing that comes to mind is pumpkin season. Enter any grocery store and you’ll find every pumpkin product imaginable (even our dogs are in on the action apparently). Once the season passes, though, your kitchen is left devoid of canned pumpkin, but that little jar of pumpkin pie spice remains. It’s beckoning you. “Put me in coach!”
Introducing pumpkin spice roasted Brussels sprouts with maple Dijon glaze. It may be a mouthful, but one mouthful of these will have you using pumpkin pie spice every season of the year. Now how’s that for basic?
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
2 ½ cups Brussels sprouts
2 tablespoons + 1 teaspoon olive oil
½ teaspoon + ¼ teaspoon pumpkin pie spice
Salt and pepper
1 tablespoon Dijon mustard
¼ cup maple syrup
2 tablespoons chopped pecans (optional)
¼ cup cranberries (optional)
Photo by Florence Ma
Directions:
1. Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray.
2. Trim Brussels sprouts by discarding outer leaves and core. Cut in half lengthwise.
Tip: make sure Brussels sprouts are patted dry, otherwise they will not get soggy while cooking.
Photo by Florence Ma
3. Spread sprouts on baking sheet and drizzle with 2 tablespoons olive oil. Toss with salt, pepper, and ½ teaspoon pumpkin pie spice.
Photo by Florence Ma
4. Bake for 25 minutes or until edges start to brown. (Pro tip: stray leaves crisp up and add some great texture to the dish)
5. Meanwhile, whisk together Dijon, maple syrup, and remaining olive oil and PP spice.
Photo by Florence Ma
6. Remove sprouts and toss in mixture. Add optional nuts or dried fruit and return to oven for 10 minutes, or until slightly caramelized.
Photo by Florence Ma
Hungry for more of these ingredients?