Every year, I make maple mustard Brussels sprouts for Thanksgiving dinner, and now my family specifically asks for them.
I’ve always said that if I accomplish one thing as a chef, I want it to be that I converted everyone from a Brussels sprout hater (or skeptic) to a Brussels sprout lover.
These sprouts are the key to achieving just that. And they’re great for any regular day too, not just the holidays!
In the past, for Thanksgiving, I’ve simply sauteed or roasted Brussels sprouts in oil with salt and pepper, which is honestly how I make them most days. But this year I wanted to elevate them a bit by adding a scrumptious 2-ingredient sauce and a few crunchy and cheesy things for garnish. And boy am I glad I did.
The title basically gives away the 2-ingredient sauce recipe: pure maple syrup and stone ground or Dijon mustard. And the crunchy garnish is toasted walnuts and the cheesy garnish is feta or blue… whatever floats your boat. Obviously those extras make this dish insanely yummy, but cooking the Brussels sprouts properly is key.
The BEST Brussels sprouts recipe
Start by heating the oil to medium heat. Once the oil is shimmering, add the Brussels sprouts with the flat side down and leave them there without touching them until you can see a light brown crust on the edges. Season them with salt and black pepper, then flip them with a spatula or tongs and let the back side get lightly browned and crispy.
It should take 3-4 minutes per side. The Brussels should be al dente, meaning they are slightly tender but still have a nice bite to them. And all of the leaves that fell off the Brussels sprouts while you cut and cooked them should be extra, extra crispy (like chips), and you should probably eat those right away.
Then finish the rest of the dish with that 2-ingredient sauce and the crunchy and cheesy garnishes.
Just a few simple ingredients to make these Maple Mustard Brussels Sprouts!
And honestly, there’s no excuse to not make this dish for Thanksgiving (or any day) because it’s EASY and DELICIOUS. Trust me, you’ll all be asking for 17 helpings of Brussels because they’re that good.
All hail the Brussels sprout Gods. You’ll never need another Brussels sprout recipe after you try these bad boys.Print
Maple Mustard Brussels Sprouts
Crispy pan-roasted Brussels with a 2-ingredient maple mustard sauce, toasted walnuts and blue or feta cheese! Perfect for the holidays (or any day).
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: Serves 6 1x
- Category: Side Dish
- Method: Stove-Top
- Cuisine: American
- Diet: Vegetarian
- ¼ cup chopped walnuts
- 3–4 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
- 2 tablespoons crumbled feta or blue cheese
- Heat a large skillet to medium heat. Add walnuts and toast, stirring frequently, about 60-90 seconds or until lightly browned and toasted. Set aside.
- In the same skillet, heat oil to medium heat. Once hot, add 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.
- In a small bowl, whisk together syrup and mustard until combined. Before serving, drizzle Brussels sprouts with maple mustard sauce and garnish with toasted walnuts and feta or blue cheese.
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.
- Serving Size: 1/6 of recipe
- Calories: 140
- Sugar: 5
- Sodium: 247
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 2
- Cholesterol: 2
Keywords: healthy, delicious, Thanksgiving, holiday, side dish, easy, simple, sweet, best