Lunch

Maple Dijon Brussels Sprout Skewers for Easy Weeknight Dinner

Shaykee November 14, 2026 1 comment

Maple Dijon Brussels Sprout Skewers: An Easy Appetizer for Your Next Gathering

These maple Dijon Brussels sprout skewers come together in about 30 minutes and turn a often-overlooked vegetable into the star of the appetizer table. The sprouts get crispy at the edges while staying tender inside, and the maple Dijon glaze brings a sticky-sweet, tangy finish that makes them impossible to stop eating.

I first threaded sprouts onto skewers at a small backyard dinner in Vermont, mostly because I ran out of baking sheets. What started as a space-saving trick ended up being the thing everyone asked about. Skewers just make finger food more fun, and these disappear faster than anything else on the platter.

Why You’ll Love This Recipe

Ready in about 30 minutes with minimal hands-on work
The glaze gives a crispy, caramelized edge with almost no effort
Perfect handheld appetizer for parties, game days, and holidays
Made with pantry staples you probably already have
Something about the sweet-savory glaze feels cozy and comforting, like a warm bite of fall

Ingredients

1 pound Brussels sprouts, trimmed and halved
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Wooden skewers, soaked in water for 20 minutes

Instructions

Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Whisk the maple syrup, Dijon mustard, olive oil, vinegar, garlic, salt, and pepper in a small bowl.
Thread the halved sprouts onto the soaked skewers, about 4 to 5 halves per skewer, keeping them snug.
Brush each skewer generously with the maple Dijon glaze, reserving a little for later.
Arrange the skewers on the prepared baking sheet in a single layer.
Roast for 18 to 22 minutes, turning once halfway through and brushing with reserved glaze.
The skewers are done when the edges are deeply browned and a knife slides easily into the center of a sprout.
Serve warm, straight off the tray or arranged on a platter.

Pro Tips

Cut the sprouts so the halves are roughly the same size, or the smaller ones will burn before the larger ones cook through.
Soak the skewers for at least 20 minutes. Dry wooden skewers can char in a hot oven, and nobody wants a smoky kitchen surprise.
Don’t crowd the baking sheet. A little space between skewers means crispy edges instead of steamed, soft sprouts.
Reserve a spoonful of glaze for brushing after roasting. The sugars in the maple syrup can scorch if applied too heavily at the start.
If your sprouts are very large, blanch them for 2 minutes and pat dry before threading to keep the cooking time even.

Variations

Add a pinch of cayenne or a drizzle of hot honey to the glaze for a sweet-heat version.
Swap half the Dijon for whole-grain mustard for extra texture.
Thread a piece of bacon or pancetta between the sprouts for a savory, smoky twist.
Finish with toasted pecans or a sprinkle of flaky sea salt right before serving.

Frequently Asked Questions

Can I make these skewers ahead of time? Yes, assemble and glaze them up to a day ahead, then refrigerate covered and roast just before serving.
Can I grill them instead of roasting? Absolutely. Grill over medium heat for 12 to 15 minutes, turning often, and watch closely because the maple glaze caramelizes fast.
How do I know when the sprouts are done? Look for deep browning at the edges and a fork that slides in with little resistance. Overcooked sprouts turn mushy and lose their bite.
Can I use frozen Brussels sprouts? Fresh works best for texture, but if you use frozen, thaw and pat them completely dry first to avoid steaming.
What goes well with these skewers? They pair nicely with a creamy dip like garlic aioli, or alongside roasted chicken and crusty bread.

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