Roasted Brussels Sprouts with Shallots, Maple & Mustard

Do you remember that Sex in the City episode when the girls are talking about “Secret Single Behavior?” Charlotte admits to checking every pore in a hand mirror and Carrie confesses to making a saltine/jelly sandwich. Well, I have to disclose my own SSB: I eat roasted brussels sprouts with pancetta.

Let me back up. My husband hates brussels sprouts. Refuses to even try them. I myself did not grow up eating them and wasn’t a huge fan most of my formative years, but I can distinctly remember exactly when I fell in love with them. I went out to dinner with a friend and he insisted we order the brussels sprouts; I wasn’t exactly thrilled but I went with it. They came, I tried them and I was seriously blown away. I ended up asking the the server how they were prepared and she told me the secret was duck fat, and a good amount of it. I wasn’t (and still am not) someone who keeps duck fat in the house but I went home and attempted making them with pancetta instead and they became my go-to “sit on the couch and watch trash tv alone in my sweatpants” meal.

So imagine my despair (::eyeroll::) when I married a man who hates them. So brussels became a fun thing for me to make when the husband was out and I had the night (and television) to myself. When I hear he’s going to a basketball game or has a late class or any other reason I might be home alone, I buy myself some brussels. Except once I started upping my brussels sprouts recipe game to include more than just pancetta he decided to try them…and now loves them and asks me to make them often.Β I have to admit that on one hand I am happy he loves them as much as I do, but on another I’ve lost my secret single behavior tradition.

Except he hates oysters too, but those are a bit harder to do on the couch in your pajamas.


Roasted Brussels with Shallots, Maple & Mustard

  • Author:
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 minutes
  • Yield: 4


  • 4 cups brussels sprouts
  • 1 shallot, sliced
  • 2 tsp olive oil
  • 1 tbsp maple syrup
  • 1 tbsp stone ground mustard
  • salt and pepper to taste
  • Optional: 2-3 slices pancetta, chopped


  1. Preheat oven to 400.
  2. Cut stems and halve all sprouts. Brussels sprouts are known for being a “dirty” vegetable because they often have soil under the first layers of leaves, so I cut stems, remove the first 1-2 layers, and then halve.
  3. Combine sprouts, sliced shallot, olive oil, maple syrup, mustard, and salt and pepper in large bowl and mix well.
  4. Transfer to oiled cookie sheet and bake until golden brown, about 25-35 minutes depending on your oven.
  5. My trick for perfectly brown (and not burnt) brussels? Leave untouched for first 15 minutes, then flip every 5-7 minutes after to prevent burning and let them crispy on all sides.
  6. Enjoy! There’s rarely leftovers, but they’re great reheated or on a salad the next day.

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