Crispy Brussels Sprouts with Maple-Mustard Glaze Recipe

Introduction

Crispy Brussels Sprouts with Maple-Mustard Glaze are a delightful side dish that balances sweetness and spice perfectly. Ready in just 20 minutes, they’re crispy on the outside, tender inside, and topped with sharp cheddar and toasted pumpkin seeds. This dish is sure to please both veggie lovers and skeptics alike.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons maple syrup
• 1 tablespoon white wine vinegar
• 1 teaspoon mustard powder
• 1 garlic clove, minced
• Salt and pepper, to taste
• 1 teaspoon fresh thyme leaves
• 2 tablespoons toasted pumpkin seeds
• 1/2 cup sharp white cheddar, grated

Instructions

1. Step 1: In a small bowl, whisk together olive oil, maple syrup, white wine vinegar, mustard powder, minced garlic, salt, and pepper to make the glaze.
2. Step 2: Heat a large skillet over medium heat. Add the Brussels sprouts cut side down and sauté, stirring every few minutes, until they are tender and golden brown, about 8-10 minutes.
3. Step 3: Pour the maple-mustard glaze over the sprouts and cook for 2 more minutes, stirring gently, until the glaze caramelizes and coats the Brussels sprouts.
4. Step 4: Stir in fresh thyme leaves and toasted pumpkin seeds. Transfer to a serving platter and sprinkle grated sharp white cheddar on top. Serve warm.

Tips & Variations

• Use medium heat to avoid burning and achieve tender, crispy sprouts.
• Avoid stirring too frequently to allow the sprouts to brown well on the cut side.
• For a dairy-free option, substitute cheddar with nutritional yeast.
• Add a pinch of chili flakes or thinly sliced Fresno chile for a spicy kick.
• Mix in crumbled crispy bacon for a rich, savory contrast to the sweet glaze.

Storage

Store leftover Brussels sprouts in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to maintain crispiness, or warm in the microwave until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the Brussels sprouts ahead of time?

Yes, you can trim and slice the Brussels sprouts up to 2 days in advance and store them in an airtight container in the refrigerator to save prep time.

What can I serve with these crispy Brussels sprouts?

They pair wonderfully with roasted or grilled chicken, fish like pan-seared trout or baked cod, and hearty dishes like meatballs or sandwiches.

Crispy Brussels Sprouts with Maple-Mustard Glaze Recipe

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Crispy Brussels Sprouts with Maple-Mustard Glaze is a quick and flavorful side dish featuring sautéed Brussels sprouts coated in a sticky, sweet, and tangy maple-mustard glaze. Topped with sharp white cheddar and crunchy toasted pumpkin seeds, this recipe offers the perfect balance of crispiness and rich flavor, ready in just 20 minutes. Ideal for pairing with fish, chicken, sandwiches, or as an enticing appetizer, this dish is perfect for any season and easy enough for weeknight meals.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved

Glaze

• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1 tablespoon white wine vinegar (or sherry vinegar)
• 1 teaspoon mustard powder
• 1 garlic clove, minced
• Salt and freshly ground black pepper, to taste

Toppings

• 1/4 cup sharp white cheddar cheese, grated
• 1 tablespoon fresh thyme leaves
• 2 tablespoons toasted pumpkin seeds

Instructions

1. Prepare Brussels Sprouts: Trim the stem ends off the Brussels sprouts and remove the tough outer leaves, then slice them in half lengthwise. This should take about 5 minutes. For convenience, sprouts can be trimmed and sliced up to 2 days ahead and stored in an airtight container in the refrigerator.
2. Make the Maple-Mustard Glaze: In a small bowl, whisk together olive oil, maple syrup, white wine vinegar, mustard powder, minced garlic, salt, and pepper until well combined and smooth.
3. Sauté the Brussels Sprouts: Heat a skillet over medium heat and add the halved Brussels sprouts. Cover and cook for about 5 to 7 minutes, occasionally lifting the lid to stir gently every few minutes so the sprouts get tender and nicely browned on their cut edges. Avoid stirring too frequently to allow crispy browning.
4. Add the Glaze: Pour the maple-mustard glaze over the sautéed sprouts and cook uncovered for 1 to 2 minutes while stirring gently, allowing the glaze to caramelize and coat the sprouts beautifully.
5. Finish with Thyme and Pumpkin Seeds: Stir in fresh thyme leaves and toasted pumpkin seeds for an earthy aroma and crunchy texture.
6. Plate and Garnish: Transfer the glazed Brussels sprouts to a serving platter and generously grate sharp white cheddar cheese over the top. Serve immediately for best flavor and texture.

Notes

• For a dairy-free option, substitute the cheddar cheese with nutritional yeast or your preferred dairy-free cheese alternative.
• Add chili flakes or thinly sliced Fresno chile to the glaze for a spicy kick.
• For extra richness, add crumbled crispy bacon on top before serving.
• Medium heat is crucial to avoid burning the sprouts before they become tender.
• Stir only every few minutes during sautéing to encourage crispy, caramelized edges.

Keywords: Brussels sprouts, maple mustard glaze, sautéed Brussels sprouts, crispy Brussels sprouts, side dish, quick recipe, fall vegetables, pumpkin seeds, cheddar cheese