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Maple Mustard Brussels Sprouts, by Dianne Wenz



Serves 4 / Prep time: 10 minutes / Cook time: 18 minutes

DIANNE SAYS: I’ve said it before, and I’ll say it again: Brussels sprouts don’t get the props they deserve. I get it. I spent many years hating them. Once I realized how to properly cook them (please don’t stick a bag of frozen sprouts in the microwave and call it a side dish), I realized how wasted those years were, and I’m trying to make up for them now. Sweet, tangy maple mustard sauce takes away their bitter edge in this Maple Mustard Brussels Sprouts dish.



3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
4 teaspoons neutral-flavored vegetable oil, divided
2 medium shallots, thinly sliced (about ½ cup)
16 ounces Brussels sprouts, halved (about 4 cups)
½ teaspoon salt
¼ cup toasted pecans, chopped



1. In a small bowl, whisk together the maple syrup and Dijon mustard.
2. In a large pan over medium-high heat, heat the oil until it shimmers. Add the shallots and cook for about 5 minutes, stirring frequently, until they have begun to brown. Remove the shallots from the pan and set aside.
3. To the same pan, add the remaining oil and then arrange the sprouts in a single layer. Sprinkle them with the salt. Cook, undisturbed, for 5 minutes or until the cut sides brown. Continue cooking for another 5 minutes, stirring frequently, until the sprouts to brown all over.
4. Return the cooked shallots to the pan along with the maple mustard mixture and the pecans. Cook for another 2 to 3 minutes, stirring frequently to coat the vegetables in the sauce.