Maple mustard Brussels sprouts - when you take deliciously crispy Brussels sprouts and combine them with a sweet and salty sauce, you get an amazing twist on a craveable standard.
I've always said that if I accomplish one thing as a chef, I want it to be that I converted everyone from a Brussels sprout hater (or skeptic) to a Brussels sprout lover.
These sprouts are the key to achieving just that. And they're great for any regular day too, not just the holidays!
- Oil: You can choose a variety of oils for sautéing the Brussels sprouts.
- Neutral oils like avocado and canola work well, or you can use olive oil if you want notes of olive flavor.
- Brussels Sprouts: When you’re shopping for fresh Brussels sprouts, as a fun project head to the farmers market and buy them off the stalk!
- It doesn’t get any fresher than that. However, not everyone is lucky enough to have a veggie purveyor that they can run to, in which case we’re looking toward the produce section of the grocery store.
- Things to keep in mind when shopping for fresh Brussels sprouts: You want the leaves to be bright green and the head of the sprout to be tight, without a lot of loose leaves. Try to avoid Brussels sprouts that are pale or discolored.
- Salt and Pepper: Brussels sprouts are little flavor absorbers, so feel free to season them with a good amount of salt and pepper. They can take it!
- Maple Syrup: The maple flavor is fantastic paired with mustard - you just can't beat them when making the world's best 2-ingredient sweet and sour sauce!
- Stone Ground or Dijon Mustard: Both of these mustards will pair beautifully with our sweet and savory Brussels sprouts!
- The stone ground has a bit more texture element from the mustard seeds, but the Dijon is a little creamier.
- Uncured Bacon: The difference between cured bacon and uncured bacon, is that the latter has more actual pork belly notes because the curing process and ingredients are more natural.
- So, when looking for the ultimate in bacon, gravitate toward the uncured, good stuff.
How to make the best maple mustard Brussels sprouts
- Start by heating the oil to medium heat.
- Once the oil is shimmering, add the Brussels sprouts with the flat side down and leave them there without touching them until you can see a light brown crust on the edges.
- Season them with salt and black pepper, then flip them with a spatula or tongs and let the back side get lightly browned and crispy.
- It should take 3-4 minutes per side. The Brussels should be al dente, meaning they are slightly tender but still have a nice bite to them.
- And all of the leaves that fell off the Brussels sprouts while you cut and cooked them should be extra, extra crispy (like chips), and you should probably eat those right away.
- Then finish the rest of the dish with that 2-ingredient sauce (maple syrup and mustard) and some crispy, crunchy, salt bacon to go on top.
Recipe Substitutions and Alternatives
- Instead of Brussels sprouts: Try with green beans.
- Instead of maple syrup: Try will honey.
- Instead of bacon: Try with diced pancetta.
- To spice things up: Add ½ cup toasted walnuts and ¼ cup crumbled feta or blue cheese to the final dish.
- To make this gluten free: This recipe is naturally gluten free. Be sure all packaged ingredients are gluten free.
- To make this dairy free: This recipe is naturally dairy free.
- To make this vegetarian or vegan: Skip the bacon.
Fabulous fall recipes:
- Brussels Sprouts Cranberry Salad
- Hasselback Butternut Squash with Cinnamon Butter
- Pumpkin Oatmeal Cookies with Raisins
- Sweet Potato Oatmeal Muffins with Graham Cracker Crumble
- Roasted Acorn Squash Salad
- Country Apple Fritter Bread
Maple Mustard Brussels Sprouts
Crispy pan-roasted Brussels with a 2-ingredient maple mustard sauce and salty bacon! Perfect for the holidays (or any day).
- Prep Time: 5-10 min
- Cook Time: 10-15 mins
- Total Time: 15-25 mins
- Yield: Serves 6
- Category: Side Dish
- Method: Stove-Top
- Cuisine: American
- Diet: Vegetarian
- 3 slices uncured bacon
- 2 tablespoons oil
- 2 pounds fresh Brussels sprouts, halved
- ¼ teaspoon coarse salt
- ¼ teaspoon ground black pepper
- 2 tablespoons pure maple syrup
- 2 tablespoons stone ground or Dijon mustard
- Heat a large skillet to medium heat. Add the bacon and cook 7-10 minutes or until browned and crispy. Remove from the skillet and transfer to a paper towel-lined plate. Set aside. Once slightly cooled, chop into pieces. Drain and discard most of the bacon fat from the skillet.
- In the same skillet, heat the oil to medium-high. Add the Brussels sprouts center side down and cook 3-4 minutes or until browned and crispy. Flip and cook an additional 3-4 minutes. Season with salt and black pepper as they cook. Transfer to a serving plate.
- In a small bowl, whisk together syrup and mustard until combined. Before serving, drizzle Brussels sprouts with maple mustard sauce and garnish with the chopped bacon.
Cooking Tip: Don't stir or flip the Brussels sprouts until they have a lightly browned crust on the bottom. If you stir frequently or overcrowd the pan, the Brussels may not get crispy.
- Serving Size: ⅙ of recipe
- Calories: 140
- Sugar: 5
- Sodium: 247
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 2
Keywords: healthy, delicious, Thanksgiving, holiday, side dish, easy, simple, sweet, best
Yo, how is this recipe listed as vegetarian when one of the ingredients is bacon?
Julie Andrews says
It was an error - corrected!