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Maple Syrup Mustard Glazed Brussels Sprouts in a tear shaped bowl

Maple Syrup Mustard Glazed Brussels Sprouts

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I’m always game to try a new Brussels sprouts recipe, and these flavorful Maple Syrup Mustard Glazed Brussels Sprouts did not disappoint!

Though my fantasy of turning the picky hubby into a fan with the addition of bacon didn’t pan out, I was happy to pick up the slack and eat every single bite myself!

Maple Syrup Mustard Glazed Brussels Sprouts in a white serving bowl

Maple Syrup Mustard Glazed Brussels Sprouts

Many of my French Fridays with Dorie friends are cooking their way through Dorie Greenspan’s new cookbook, Everyday Dorie: The Way I Cook. 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 their reputation. They are perfect for a Sunday supper side dish or an addition to your Thanksgiving buffet.

Maple Syrup Mustard Glazed Brussels Sprouts closeup in a white ceramic bowl

Tips for Making Tasty Brussels Sprouts

Brussels sprouts got a nasty or bum rap from years of being served over cooked and mushy. The  vegetable roasting revolution made instant fans of the generation who snubbed them years ago. Dorie has us steam these mini cabbages with slivers of garlic and cabbage, then saute them in bacon grease along with maple syrup, mustard, bits of bacon and a splash of vinegar. 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 over cook 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.

So are you a fan of Brussels sprouts? What’s your favorite way to prepare them? Try my Brussels sprouts with Bacon, Shallots and Garlic or these Honey Mustard Roasted Brussels Sprouts, too!

If you’re looking for more autumnal side dishes, I’ve had my eye on this Sweet Potato Casserole with marshmallows, as well as these Crispy Baked Sweet Potato Fries, and this Cinnamon Roasted Butternut Squash.

Maple Syrup Mustard Glazed Brussels Sprouts in a round white ceramic bowl Print

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Maple Syrup Mustard Glazed Brussels Sprouts

Steamed, then charred in a saute pan, these Brussels sprouts are flavored with mustard, maple syrup and bacon for a tasty side dish.

  • Author: Liz Berg
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings
  • Category: Side Dish, Vegetables
  • Method: Steaming, Sauteing
  • Cuisine: American

Ingredients

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 of good quality bacon

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

Instructions

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 of size of 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 aside.

Whisk together the maple syrup and the mustard. Set aside.

Drain and dry the Brussels sprouts, then add back to the pan. Cook on high heat until well browned, stirring a few times. May add some olive oil if 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.

Notes

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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11 comments on “Maple Syrup Mustard Glazed Brussels Sprouts”

  1. mmmm…bacon :-)) I could easily finish the whole bowl, esp. when paired with bacon…just too yummy.

  2. I can’t wait to try this! I’ll roast them with the bacon and use the maple/mustard seasoning. I made my first batch of sprouts last week, and see many more in my near future:@)

  3. I love brussels spots, are delicious ! Have a nice weekend my friend!!

  4. Oh I loved these! My mustard was extra zippy, so I didn’t feel like I had to add any extra vinegar. So happy to see you this week. 🙂

  5. What a great idea for the upcoming holidays . I like Brussels Sprouts and your recipe puts them over the top.

  6. What a great idea for the upcoming holidays . I like Brussels Sprouts and your recipe puts them over the top.

  7. I should try and make this, looks so good!

  8. I had no idea Doris came out with a new book!  I’ll have to check it out. I’m pretty sure my crew would love these.  Like you I prefer roasting them and certainly could still do that without steaming. I may try this for Thanksgiving. 

    As for that Sweet Potato Casserole recipe – I can tell you hands down mine is the best. I’m not sure I’ve ever posted it as I kept it guarded for so long. I’ll have to check. Either way maybe it’s time to repost it. 

  9. Pingback: Turkish Rice Pilaf with Orzo - Give Recipe

  10. Love the yummy bites especially with the additional of bacon, dear! xoxo

  11. So glad you jumped in for the initial roll out of Dorie’s new cookbook. From the little I have seen, this looks like a terrific cookbook. Dorie knocked herself out. It’s fun to have some familiar faces to hang out with again. Join us any time.

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