Infused Maple-Dijon Brussels Sprouts (A Caramelized Fall Side)

Brussels sprouts have spent the last decade quietly becoming the best thing on the fall table, and this is the version that converts holdouts: halved, roasted cut-side down until the flat faces go deep brown, then tossed off the heat in a maple-Dijon glaze made with infused olive oil. The sprouts do the work in the oven. The infusion goes in at the end, where nothing cooks it off and the dose stays where you put it.

Two details matter more than anything else here. Get the pan hot before the sprouts hit it, and give them room — crowded sprouts steam instead of caramelizing, and steamed sprouts are why people think they hate Brussels sprouts.

Key takeaways

• Serves 6 at roughly 5 mg THC per serving, assuming infused olive oil at about 5 mg per teaspoon.
• The infused oil goes into the glaze after roasting, not onto the sheet pan — no high-heat exposure, more predictable dosing.
• Roast cut-side down on a preheated pan at 425°F for the caramelized flat faces that make this dish.
• Weigh or count your sprouts into six equal portions if dose consistency matters to you.
• Effects from edibles take 30–90 minutes. Start with one serving and wait before going back for more.

Ingredients

For the sprouts

• 2 lb Brussels sprouts, trimmed and halved lengthwise
• 2 tablespoons plain olive oil (uninfused)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly cracked black pepper

For the maple-Dijon glaze

• 2 tablespoons infused olive oil (canna-oil), at room temperature
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• 1 small garlic clove, grated or minced fine
• 1/4 teaspoon kosher salt
• Pinch of red pepper flakes (optional)

To finish

• 1/3 cup toasted pecans, roughly chopped
• 2 tablespoons dried cranberries (optional)
• Flaky salt

Instructions

1. Preheat with the pan inside. Set a rimmed sheet pan on the middle rack and heat the oven to 425°F. A hot pan gives you a head start on browning.
2. Prep the sprouts. Trim the dry stem ends, pull off any loose outer leaves, and halve each sprout through the stem so it holds together. Toss in a bowl with the plain olive oil, kosher salt and pepper.
3. Roast cut-side down. Carefully pull out the hot pan, spread the sprouts in a single layer with every cut face against the metal, and leave space between them. Use two pans if you need to. Roast 20–25 minutes, undisturbed, until the flat sides are deeply browned and the outer leaves are crisp.
4. Make the glaze while they roast. In a large bowl, whisk the infused olive oil, maple syrup, Dijon, vinegar, garlic, salt and red pepper flakes until it emulsifies into a glossy dressing. Whisk it again right before you use it — infused oil separates as it sits, and even distribution is what keeps the dosing even.
5. Toss off the heat. Let the sprouts cool for 2–3 minutes out of the oven, then tip them into the bowl with the glaze and toss thoroughly so every piece is coated. Warm is good; screaming hot is not necessary and needlessly cooks the glaze.
6. Finish and portion. Fold in the pecans and cranberries, scatter with flaky salt, and divide into six equal portions before serving so nobody is estimating with a serving spoon.

Dosing and safety

• Do the math on your own oil. This recipe uses 2 tablespoons (6 teaspoons) of infused olive oil. At roughly 5 mg THC per teaspoon, that is about 30 mg total, or about 5 mg across six servings. Your oil’s actual potency drives that number — homemade infusions vary widely, so treat any estimate as approximate.
• Start low, go slow. Edibles typically take 30–90 minutes to come on and can last several hours. Have one portion, wait a full 90 minutes, and only then decide about seconds.
• Portion before serving. A shared bowl makes dosing a guess. Plating six portions up front is the single easiest way to keep it predictable.
• Say something. If this is going on a holiday table, tell your guests. An infused side dish looks identical to a regular one.
• Label and store. Leftovers go in a clearly marked, sealed container in the fridge for up to three days, well out of reach of children and pets.
• Know your local laws. Rules on home infusion and possession vary by state and locality. This is a food recipe for adults 21 and over, not medical guidance.

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Frequently asked questions

How strong is one serving of these infused Brussels sprouts?

The glaze carries about 30 mg of THC total, spread across six portions, so each lands near 5 mg — but only if your infused olive oil is close to 5 mg per teaspoon. Always calculate from your own oil’s tested potency and treat homemade numbers as estimates.

Why add the infused oil after roasting instead of before?

Extended high-heat exposure can degrade cannabinoids, and oil that drips onto a sheet pan is dose you did not eat. Keeping the infusion in a no-cook glaze means the oil stays on the sprouts and the potency stays closer to what you calculated.

Can I use cannabutter instead of infused olive oil?

Yes. Use the same volume of melted cannabutter, whisk the glaze while it is warm, and toss immediately so it does not firm up. The flavor is rounder and a little nuttier, and the maple-Dijon balance still works.

How do I keep leftovers from going soggy?

Refrigerate in a sealed, labeled container and reheat in a 400°F oven or an air fryer for 5–6 minutes rather than the microwave. They will not be quite as crisp as day one, but they will be close.

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