Sticky Maple Mustard Brussels Sprouts

Unlock the secret to irresistible autumn flavors with our Maple Syrup Mustard Glazed Brussels Sprouts with Crispy Bacon. This isn’t just another side dish; it’s a culinary revelation that transforms the humble Brussels sprout into a savory-sweet sensation. Expertly prepared by steaming until tender, then pan-searing to golden-brown perfection, these sprouts are then enveloped in a luscious glaze of real maple syrup and tangy grainy mustard, crowned with irresistible crispy bacon. Whether you’re a lifelong fan or a skeptical newcomer, this recipe promises to change the way you think about Brussels sprouts forever.

I’m always eager to discover new ways to prepare vegetables, and this particular Brussels sprouts recipe exceeded all expectations. The initial pan-searing technique brought out the vegetable’s natural sweetness, creating a delightful caramelization that’s hard to resist. The addition of smoky, crispy bacon introduces a salty, umami-rich element that complements the sweetness of the maple and the tang of the mustard beautifully. This harmonious blend of flavors makes for a truly unforgettable side dish, perfect for any meal from a casual weeknight dinner to an elegant holiday feast.

Why This Maple Mustard Brussels Sprouts Recipe Will Be Your New Favorite

• Trusted Excellence: This exceptional Brussels sprouts recipe comes from the esteemed cookbook author, Dorie Greenspan, guaranteeing a tried-and-true method for delicious results. Her culinary wisdom ensures every bite is perfectly balanced and utterly satisfying.
• Flavor Harmony: The natural bitterness sometimes associated with Brussels sprouts is masterfully balanced by the rich, sweet notes of pure maple syrup, creating a flavor profile that even the most discerning palates will appreciate. The vibrant, multifaceted glaze elevates the dish beyond expectation.
• Perfect Texture Every Time: Our two-step cooking process—steaming first, then pan-searing—is the secret to achieving Brussels sprouts that are tender on the inside and beautifully caramelized and crisp on the outside, avoiding the dreaded mushy texture.
• Versatile Side Dish: Whether it’s a cozy Sunday supper, a festive holiday gathering, or an everyday meal, these glazed Brussels sprouts seamlessly fit into any menu. Their robust flavors make them a standout addition to your Thanksgiving buffet or a comforting accompaniment to a weeknight roast.
• Easy to Prepare: Despite its gourmet appeal, this recipe is surprisingly straightforward, requiring minimal active cooking time. With clear instructions, you can achieve restaurant-quality Brussels sprouts right in your own kitchen.

Many home cooks have embraced the delightful journey through Dorie Greenspan’s captivating cookbook, “Everyday Dorie: The Way I Cook.” This particular Brussels sprouts recipe, featured within its pages, has become a fan favorite for good reason. It’s a testament to Greenspan’s ability to transform everyday ingredients into extraordinary dishes. These tasty Brussels sprouts, with their complex autumnal glaze, play a pivotal role in rehabilitating the vegetable’s often-maligned reputation. They demonstrate that when cooked correctly and paired with the right flavors, Brussels sprouts can be the star of your plate.

Essential Ingredients for Your Maple Mustard Glazed Brussels Sprouts

Crafting the perfect Maple Syrup Mustard Glazed Brussels Sprouts begins with selecting high-quality ingredients. Each component plays a vital role in building the layered flavors that make this dish so special.

• Brussels Sprouts: Start with fresh, vibrant green sprouts. Look for small, tightly packed heads for the best texture and flavor. Trim the tough ends of the stems and cut larger sprouts in half to ensure even cooking and better absorption of the glaze.
• Shallot: Often described as a milder, sweeter cousin to the onion, a shallot provides a delicate aromatic base. Cut into thin slivers, it softens beautifully during cooking, adding depth without overpowering the sprouts.
• Garlic Clove: Fresh garlic, thinly sliced, infuses the sprouts with its pungent, warm aroma. It’s a foundational flavor that complements both the earthiness of the sprouts and the richness of the bacon.
• Bacon: Choose a good quality, meaty bacon. Thick-cut or artisanal varieties often render more flavorful fat, which is crucial for sautéing the sprouts and building the base of the glaze. The crispy bits of bacon are also a key textural and flavor component.
• Pure Maple Syrup: This is a non-negotiable ingredient. Use only pure maple syrup, not artificially flavored pancake syrup. Its rich, nuanced sweetness and distinctive flavor are essential for the glaze, providing a natural caramelization and balancing the mustard’s tang.
• Grainy Mustard: A high-quality grainy mustard, such as Grey Poupon Country Dijon, is preferred for its robust flavor and appealing texture. The whole mustard seeds add a delightful pop and a sharp, tangy counterpoint to the maple syrup, cutting through the richness of the bacon.
• Olive Oil (as needed): While bacon grease provides a lot of flavor, a touch of olive oil can be added if your pan is too dry, ensuring proper browning of the sprouts without sticking.
• Splash of Vinegar (optional): A small splash of acid, such as an aged balsamic vinegar, at the very end of cooking, can elevate the entire dish. It brightens the flavors, adding a subtle complexity and balancing the sweetness and savory notes.
• Kitchen Staples: Don’t forget fresh salt and freshly ground black pepper to season your sprouts to perfection, enhancing all the other ingredients.

Mastering the Art of Cooking Brussels Sprouts: Step-by-Step

Brussels sprouts have often suffered from a bad reputation due to years of being served overcooked, mushy, and sulfuric. The modern vegetable roasting revolution brought this mini-cabbage back into favor, but Dorie Greenspan’s method of steaming followed by sautéing offers a unique and incredibly flavorful approach. This technique ensures the sprouts are tender through and through, then perfectly browned and coated in a delectable glaze. Here’s how to achieve super flavorful results:

1. Prepare for Steaming: Begin by placing your trimmed and halved Brussels sprouts, along with the slivered shallots and garlic, into a steamer basket. Position the basket into a pot that contains just enough water to generate steam without touching the vegetables.
2. Steam to Perfection: Steam the vegetables until they are just tender. This usually takes between 6-10 minutes, depending on the size of your Brussels sprouts. You want them to be easily pierced with a knife but still retain their vibrant green color and a slight bite. Immediately plunge the steamed sprouts into a bowl of ice-cold water to halt the cooking process, preserving their color and firm texture. Drain thoroughly and pat them dry; excess moisture can hinder browning.
3. Crisp the Bacon: In a large sauté pan, cook the bacon strips over medium heat until they are deliciously crisp. Remove the bacon to a plate lined with paper towels to drain excess fat. Once cooled, chop the crispy bacon into bite-sized pieces and set aside.
4. Create the Glaze Base: Carefully drain most of the bacon grease from the pan, leaving about one tablespoon of that flavorful rendered fat. This will be the foundation for sautéing your sprouts and building the glaze.
5. Whisk the Glaze: In a small bowl, whisk together the pure maple syrup and the grainy mustard until well combined. Set this aromatic mixture aside.
6. Sauté and Brown the Sprouts: Return the drained and dried Brussels sprouts to the pan with the bacon grease. Cook over high heat, stirring occasionally, until the sprouts are beautifully browned and slightly charred on the cut sides. This browning adds immense flavor and a delightful texture. If the pan seems too dry, add a small splash of olive oil.
7. Glaze and Finish: Reduce the heat to low. Pour the maple-mustard mixture over the browned sprouts and stir gently until they are evenly coated and glistening with the glaze. Stir in the chopped crispy bacon. For an extra layer of flavor and to balance the sweetness, add a splash of vinegar (such as aged balsamic) if desired. Season generously with salt and freshly ground black pepper to taste. Serve immediately and enjoy!

Expert Tips for Flawless Maple Mustard Brussels Sprouts Every Time

Achieving perfectly cooked Brussels sprouts is simpler than you think, especially with these expert tips:

• The Steaming-Sautéing Advantage: While roasting is a popular method, the steaming then sautéing technique used in this recipe is fantastic. It ensures the sprouts are tender throughout before they hit the hot pan for caramelization. The key for any method is never to overcook them.
• Avoid the Mushy Mistake: Overcooking Brussels sprouts is the primary reason for their poor reputation. When cooked too long, they become mushy, release an unpleasant sulfurous smell, and lose their appealing vibrant color. Aim for “just tender.”
• Perfect Tenderness: Steaming time is crucial and depends on the size of your sprouts. Test for doneness by piercing a sprout with a sharp knife; it should slide in easily. The sprouts should still be bright green and have a slight bite.
• Stop the Cooking: Immediately plunging the steamed Brussels sprouts into an ice bath (cold water with ice) after steaming is a chef’s trick. It stops the cooking process dead in its tracks, preserving their bright color and preventing them from becoming overcooked while you prepare the bacon.
• Flavor Pairings: Brussels sprouts thrive with bold, complementary flavors. Ingredients like grainy mustard, smoky bacon, and sweet maple syrup are ideal. The bacon and maple syrup provide a delicious sweet-and-salty base for the glaze, creating a well-rounded and deeply satisfying taste.
• The Power of Acid: Don’t skip the optional splash of vinegar at the end. A touch of acidity, whether from balsamic or apple cider vinegar, cuts through the richness and sweetness, balancing the flavors and brightening the overall profile of the dish.
• Make-Ahead Magic: To save time, you can steam the Brussels sprouts the day before, plunge them in cold water, dry them, and store them in the refrigerator. When you’re ready to serve, simply proceed with cooking the bacon and sautéing the sprouts as directed.
• Flavor Variations: Feel free to experiment! A pinch of red pepper flakes can add a subtle kick. Toasted pecans or walnuts sprinkled on top can add a wonderful crunch and nutty flavor. For a vegetarian version, omit the bacon and sauté the sprouts in olive oil, adding a sprinkle of smoked paprika for a hint of smoky flavor.

Frequently Asked Questions About Brussels Sprouts

Serving Suggestions and Perfect Pairings

These Maple Syrup Mustard Glazed Brussels Sprouts with Crispy Bacon are incredibly versatile and can elevate a wide range of meals. They are robust enough to stand up to hearty main courses but also elegant enough for special occasions.

• Holiday Star: They are a quintessential addition to any Thanksgiving or Christmas feast, pairing beautifully with roasted turkey, glazed ham, or prime rib.
• Weekend Comfort: Serve them alongside a classic Sunday roast chicken or a tender pork loin for a comforting family meal.
• Weeknight Delight: They make a sophisticated accompaniment to simple pan-seared salmon, grilled steak, or even a vegetarian quiche for a quick and flavorful weeknight dinner.
• Creative Combos: For a unique twist, try adding them to a grain bowl with quinoa and roasted chicken, or even folded into a warm pasta salad.

More Delicious Autumn Side Dishes You’ll Love

If you’re a fan of these flavorful Brussels sprouts, you’re sure to enjoy these other seasonal side dishes that celebrate the bounty of autumn:

• Brussels Sprouts with Bacon, Shallots, and Garlic
• Honey Mustard Roasted Brussels Sprouts
• Cinnamon Roasted Butternut Squash
• Praline-Topped Sweet Potato Casserole
• Spicy Sweet Potato Fries
• Twice Baked Potato Casserole
• Plus, explore more of our Best Side Dishes for year-round inspiration!

Recipe Card: Maple Syrup Mustard Glazed Brussels Sprouts

Ingredients

• 1 pound Brussels sprouts, stems trimmed and cut in half if larger
• 1 shallot, cut into thin slivers
• 1 garlic clove, cut into thin slivers
• 6 strips good quality bacon
• 2 tablespoons pure maple syrup
• 1 tablespoon grainy mustard (such as Grey Poupon Country Dijon)
• Olive oil, if needed
• Splash of vinegar, optional (aged balsamic recommended)
• Salt and freshly ground black pepper to taste

Instructions

1. Place the Brussels sprouts, slivered shallots, and garlic into a steamer basket. Position the basket in a pot containing enough water to steam without touching the vegetables.
2. Steam until the Brussels sprouts are just tender, about 6-10 minutes, depending on their size. Immediately plunge them into cold water to stop the cooking process.
3. While the sprouts steam, cook the bacon in a large sauté pan over medium heat until crisp. Remove the bacon to paper towels to drain. Drain all but about 1 tablespoon of the rendered bacon grease from the pan. Chop the crispy bacon into bite-sized pieces and set aside.
4. In a small bowl, whisk together the maple syrup and grainy mustard. Set aside.
5. Drain and thoroughly dry the steamed Brussels sprouts. Add them back to the sauté pan with the reserved bacon grease.
6. Cook the sprouts over high heat, stirring occasionally, until they are well browned and slightly charred, about 5-7 minutes. If the pan appears too dry, add a small amount of olive oil.
7. Reduce the heat to low. Pour the maple-mustard mixture over the sprouts and stir gently until they are evenly glazed. Stir in the chopped crispy bacon. If desired, add a splash of vinegar to brighten the flavors.
8. Season with salt and freshly ground black pepper to taste. Serve hot and enjoy!

Notes

Feel free to steam the Brussels sprouts the day before you plan to sauté them, refrigerating them after the cold water plunge. This recipe is adapted from “Everyday Dorie: The Way I Cook” by Dorie Greenspan.

Recommended Products

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• Metal Steamer Basket
• Nonstick Saute Pan with Lid
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Nutrition Information:

• Yield: 4 servings
• Serving Size: 1
• Amount Per Serving:
• Calories: 189
• Total Fat: 10g
• Saturated Fat: 3g
• Trans Fat: 0g
• Unsaturated Fat: 7g
• Cholesterol: 17mg
• Sodium: 433mg
• Carbohydrates: 17g
• Fiber: 3g
• Sugar: 9g
• Protein: 9g