Maple and Dijon Glazed Brussels Sprouts

I’ll admit, Brussels sprouts were not my favorite vegetable growing up. They were often relegated to a sad, steamed side dish that tasted vaguely of sulfur. It wasn’t until I stumbled upon a recipe for roasted Brussels sprouts with balsamic glaze at a local farmer’s market that I realized their potential. The nutty sweetness that emerged when properly cooked, combined with the tangy glaze, was a revelation. These Maple and Dijon Glazed Brussels Sprouts take that concept and elevate it, creating a symphony of flavors that even the most ardent sprout-hater will appreciate. The interplay of sweet maple syrup and sharp Dijon mustard transforms these little cabbages into something truly special, something I’m excited to share with you today.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 13 minutes
• Total Time: 18 minutes
• Servings: 8
• Yield: About 8 servings
• Dietary Type: Vegetarian

Ingredients

• 2 tablespoons butter
• 2 lbs Brussels sprouts, trimmed
• 1/2 cup chicken broth
• 1/4 cup Dijon mustard
• 1/4 cup maple syrup
• 1/4 teaspoon pepper

Equipment Needed

• Large skillet
• Lid for skillet

Instructions

1. Begin by placing your large skillet on the stovetop. Set the burner to medium-high heat and add the butter. Allow the butter to melt completely.

2. Add the trimmed Brussels sprouts to the skillet. Cook and stir the sprouts for approximately 5 minutes, or until they are lightly browned. This step is crucial for developing that lovely nutty flavor. Be sure not to overcrowd the pan; if necessary, cook in batches to ensure even browning.

3. Now, it’s time to introduce the remaining ingredients. Pour in the chicken broth, Dijon mustard, and maple syrup. Season with pepper. Stir everything together to ensure the sprouts are evenly coated in the flavorful mixture.

4. Bring the mixture to a boil. Once boiling, immediately reduce the heat to low, cover the skillet with a lid, and let the Brussels sprouts cook for 8 minutes. After 5 minutes of covered cooking, remove the lid. This allows the sauce to reduce and thicken into a beautiful, glossy glaze.

5. Continue cooking, uncovered, for the remaining 3 minutes, or until the Brussels sprouts are tender and the sauce has reduced to a thick glaze. Keep a close eye on them during this final stage to prevent the sauce from burning. The sprouts should be easily pierced with a fork when they are done.

Expert Tips & Tricks

• Don’t overcook the sprouts: Overcooked Brussels sprouts become mushy and develop a strong, unpleasant flavor. Look for tenderness, but a slight bite.
• Fresh is best: Use fresh Brussels sprouts for the best flavor and texture. Frozen sprouts tend to be waterlogged and won’t brown as nicely.
• Trim efficiently: To trim Brussels sprouts quickly, slice off the stem end and peel away any loose or discolored outer leaves.
• Adjust sweetness to taste: If you prefer a less sweet glaze, reduce the amount of maple syrup slightly.
• Consider adding a touch of acid: A squeeze of lemon juice or a splash of apple cider vinegar at the end can brighten the flavors and add a pleasant tang.
• Browning: The browning step is key to caramelizing the natural sugars in the sprouts and adding depth of flavor. Be patient and allow them to develop a nice color before adding the other ingredients.
• Pan Size: Using a skillet that is too small will overcrowd the sprouts, leading to steaming instead of browning. Use a large skillet or cook in batches.

Serving & Storage Suggestions

These Maple and Dijon Glazed Brussels Sprouts are best served immediately while they are still warm and the glaze is glossy. They make an excellent side dish for roasted chicken, pork, or fish.

To store leftovers, allow the sprouts to cool completely before transferring them to an airtight container. Store them in the refrigerator for up to 3 days.

To reheat, you can microwave them for a minute or two, but the best way to restore their crispness is to reheat them in a skillet over medium heat, stirring occasionally, until warmed through. You can also reheat them in a 350°F (175°C) oven for about 10-15 minutes.

Do not leave the cooked sprouts at room temperature for more than 2 hours.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	94.6 kcal	N/A
Calories from Fat	31g	34%
Total Fat	3.5 g	5%
Saturated Fat	2 g	9%
Cholesterol	7.6 mg	2%
Sodium	98.8 mg	4%
Total Carbohydrate	14.8 g	4%
Dietary Fiber	3 g	11%
Sugars	8 g	31%
Protein	3.2 g	6%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Vegan Option: Substitute the butter with olive oil or another plant-based butter alternative.
• Spice it Up: Add a pinch of red pepper flakes to the glaze for a touch of heat.
• Nutty Crunch: Toss the cooked sprouts with toasted pecans or walnuts for added texture and flavor.
• Bacon Addition: Cook some bacon until crispy, crumble it, and sprinkle it over the sprouts before serving.
• Maple Syrup Alternative: Use honey or agave nectar as a substitute for maple syrup, but be aware that the flavor profile will change slightly.
• Broth Swap: Vegetable broth can be used in place of chicken broth to keep it vegetarian.
• Gluten-Free: This recipe is naturally gluten-free.

FAQs (Frequently Asked Questions)

Q: Can I use frozen Brussels sprouts for this recipe?
A: While fresh Brussels sprouts are preferred for their superior texture, frozen sprouts can be used in a pinch. Be sure to thaw them completely and pat them dry before cooking to remove excess moisture.

Q: How do I prevent Brussels sprouts from smelling bad while cooking?
A: Overcooking is the main culprit behind the unpleasant smell. Cooking them quickly and using a flavorful glaze can help minimize any undesirable odors.

Q: Can I prepare the Brussels sprouts ahead of time?
A: You can trim the Brussels sprouts a day in advance and store them in an airtight container in the refrigerator. However, it’s best to cook them just before serving for the best flavor and texture.

Q: What can I serve with these Brussels sprouts?
A: These Maple and Dijon Glazed Brussels Sprouts pair well with a variety of dishes, including roasted chicken, grilled salmon, pork tenderloin, or even as a side for a vegetarian main course like lentil loaf.

Q: How do I know when the Brussels sprouts are done cooking?
A: The Brussels sprouts are done when they are tender when pierced with a fork but still have a slight bite. The glaze should be thick and glossy, coating the sprouts evenly.

Final Thoughts

I hope this recipe has inspired you to give Brussels sprouts another try! The combination of sweet and savory flavors, along with the satisfying texture, makes this dish a winner. Don’t be afraid to experiment with different variations and substitutions to create your own signature version. Serve these glazed sprouts alongside your favorite protein or vegetarian main course, and watch even the pickiest eaters come back for seconds. And if you enjoyed this recipe, please share it with your friends and family. Bon appétit!