Name: Mayo Brussels Sprouts
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pounds Brussels sprouts, quartered; 1/2 cup mayonnaise (see Cook’s Note); 1 tablespoon Dijon mustard; 1 tablespoon chopped fresh thyme; 2 teaspoons maple syrup; 3 cloves garlic, finely grated; Kosher salt and fresh ground black pepper; Pinch of cayenne pepper, optional

Level: Easy

Total: 30 min
Active: 10 min

Yield: 6 to 8 servings

Ingredients

Deselect All

2 pounds Brussels sprouts, quartered

1/2 cup mayonnaise (see Cook’s Note)

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme

2 teaspoons maple syrup

3 cloves garlic, finely grated

Kosher salt and fresh ground black pepper

Pinch of cayenne pepper, optional

Directions

Watch how to make this recipe.

Arrange racks in the top and bottom thirds of the oven and preheat to 500 degrees F.
Place the Brussels sprouts in a large bowl and shake them up to let loose the outer leaves.
Stir together the mayonnaise, Dijon, thyme, maple syrup, garlic, 1 1/4 teaspoons salt, a few grinds of pepper and the cayenne if using in a small bowl. Add the mayonnaise mixture to the Brussels sprouts and toss to coat. Do not be gentle! The more leaves that fall off the sprouts, the better. Spread the Brussels sprouts on two baking sheets.
Roast for 10 minutes, then toss the sprouts with a metal spatula and swap the baking sheets.
Continue to roast until the sprouts are tender and the loose leaves are dark and crispy, 10 to 15 minutes more.