Maple Mustard Brussels Sprouts

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Crispy pan-roasted Brussels with a 2-ingredient maple mustard sauce and salty bacon! Perfect for the holidays (or any day).


  • 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


  1. 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.
  2. 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.
  3. 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.