Maple Syrup Mustard Glazed Brussels Sprouts
I’m always game to try a new Brussels sprouts recipe, and these flavorful Maple Syrup Mustard Glazed Brussels Sprouts did not disappoint! Pan searing brought out the natural sweetness and the addition of bacon brought a savory, salty element that’s unrivaled!
Though my fantasy of turning the picky hubby into a fan with this Brussels Sprouts with Bacon Recipe was thwarted, I was happy to pick up the slack and eat every single bite myself!
Why You Must Make
- This Brussels Sprouts recipe is tried and true from cookbook author, Dorie Greenspan.
- The sweet maple syrup helps balance the strong flavor of Brussels sprouts.
- Steaming first and then sauteing guarantees they’ll be cooked to perfection.
Many of my French Fridays with Dorie friends are cooking their way through Dorie Greenspan’s new cookbook, Everyday Dorie: The Way I Cook(affiliate link). Two weeks ago was Gougeres and today it’s steamed, then sauteed Brussels sprouts with bacon, shallots, maple syrup, and grainy mustard.
These tasty Brussels sprouts, with their multifaceted autumnal glaze, help the once-maligned vegetable reverse its reputation. They are perfect for a Sunday supper side dish or an addition to your Thanksgiving buffet.
- Kitchen Staples – Salt, Freshly Ground Black Pepper, Olive Oil
- Brussels Sprouts – Stems trimmed and cut in half if larger
- Shallot – Cut into slivers
- Garlic Clove – Cut into slivers
- Bacon – Look for meaty, good quality bacon
- Pure Maple Syrup – Use real maple syrup, not artificially flavored.
- Grainy Mustard – Grey Poupon Country Dijon works well
- Splash of Vinegar, optional – I used an aged balsamic
Brussels sprouts got a nasty or bum rap from years of being served overcooked and mushy. The vegetable roasting revolution made instant fans of the generation who snubbed them years ago. Dorie Greenspan had us steam these mini cabbages with slivers of garlic and shallots, then saute them in bacon grease along with maple syrup, mustard, bits of bacon, and a splash of vinegar. These Brussels sprouts with bacon are super flavorful!
- Though roasting is my preferred method of cooking Brussels sprouts, a quick steaming and saute is quite tasty. The goal for each method is not to overcook the sprouts.
- When these vegetables are cooked too long, they become mushy and release excess sulfur which makes them smell stinky and unappealing.
- The goal is to steam until just tender, so the timing depends on the size of your vegetables. The sprouts should still be bright in color, and a knife should pierce them easily.
- I like to plunge them into cold water to stop the cooking process after they’re steamed.
- Next is to add flavorings that play well with Brussels sprouts. Bold ingredients, like mustard, work well. The bacon and maple syrup provide salty and sweet components to the sauce and make for a well-rounded, delicious glaze.
- A touch of acid in the splash of vinegar at the end of the browning stage helps to balance the sweetness as well.
Frequently Asked Questions
Yes, experts think that Brussels sprouts were cultivated in Belgium in the 16th century.
Brussels Sprouts are members of the cabbage family so they’re related to broccoli, cauliflower, kale, and more. They are cruciferous vegetables and are high in fiber, Vitamins A and C, and also a source of iron.
Look for small, tightly packed heads with a bright green color. They’re in season from late August through March, so that’s the best time to serve them.
More Autumn Sides:
- Cinnamon Roasted Butternut Squash
- Sweet Potato Casserole
- Spicy Sweet Potato Fries
- Twice Baked Potato Casserole
- Plus, more of my Best Side Dishes
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- 1 pound Brussels sprouts, stems trimmed and cut in half if larger
- 1 shallot, cut into slivers
- 1 garlic clove, cut into slivers
- 6 strips bacon, good quality
- 2 tablespoons pure maple syrup
- 1 tablespoon grainy mustard
- Olive oil, if needed
- Splash of vinegar, optional (I used balsamic)
- Salt and freshly ground black pepper
- Place the Brussels sprouts, shallots, and garlic in a steamer basket, and then place the basket into a pot filled with enough water to steam.
- Cook until just tender, 6-10 minutes depending on the size of the vegetables. Plunge in cold water to stop the cooking.
- Start cooking the bacon until crisp. Remove to paper toweling and drain all but about 1 tablespoon of the bacon grease from the pan. Chop the bacon into bite-sized pieces and set it aside.
- Whisk together the maple syrup and the mustard. Set aside.
- Drain and dry the Brussels sprouts, then add them back to the pan.
- Cook on high heat until well browned, stirring a few times. May add some olive oil if the pan is too dry.
- Lower the heat, and mix in the maple-mustard mixture. Stir until glazed. Mix in bacon, then add a splash of vinegar if desired. Season with salt and pepper to taste. Serve hot.
Feel free to steam, then refrigerate the Brussels sprouts the day before you plan to saute them.
Recipe adapted from Everyday Dorie: The Way I Cook by Dorie Greenspan
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Amount Per Serving: Calories: 189Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 433mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 9g