Maple Dijon Brussels Sprouts
These maple Dijon brussels sprouts sautéed on the stovetop are so simple, but very flavorful and delicious. They’re done in just 10 minutes with only a handful of ingredients required!
Brussels sprouts, you either love ’em or hate ’em. Which are you?
I absolutely LOVE them! They’re one of my favorite sides for just about any meal. Whether you’re serving pot roast, meatloaf, or even lasagna, Brussels sprouts is the perfect addition. And after years of natural evolution in my own kitchen, these sautéed maple dijon brussels sprouts are my absolutely favorite, and the BEST recipe!
How to make the best brussels sprouts
This is my very favorite way to make brussels sprouts! It’s simple, quick, and these brussels sprouts taste sooo good. Here’s why this recipe is great:
- Sautéed on the stovetop! I prefer to cook brussels sprouts on the stove instead of roasting them in the oven. You have a lot more control over browning and doneness this way.
- Done in less than 10 minutes! No oven preheating time and the stove makes it super quick!
- Perfect balance of flavors! It’s the combination of acid + sweetener, and the richness of the butter that makes these brussels sprouts taste so good.
Ingredients for this recipe
Using the above as a guide, here’s what I use in my recipe. It’s such a delicious balance of flavors.
- Fresh brussels sprouts (they can be halved, quartered, or even shredded)
- Salted butter
- Red wine vinegar
- Dijon mustard
- Pure maple syrup
- Salt and pepper
Make this recipe you’re own: Apple cider vinegar or balsamic vinegar would be great here too, as well as honey instead of maple syrup. Add garlic or herbs, or even toasted nuts or shredded parmesan cheese.
More brussels sprouts recipes
- Roasted Brussels Sprouts and Gruyere Quiche
- Brussels Sprouts and Mushroom Casserole
- Brussels Sprouts and Farro Salad with Cranberries and Goat Cheese
Maple Dijon Brussels Sprouts
Ingredients
- 2 tablespoons butter
- 1 lb Brussels sprouts , halved
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
Instructions
- Add butter to a large skillet and warm over medium-high heat until melted.
- Add Brussels sprouts to the skillet, sprinkle with salt and pepper, and cook undisturbed for 3-4 minutes until the bottoms have browned.
- Add vinegar, maple syrup and mustard and stir until incorporated.
- Continue to cook Brussels sprouts for 1-2 minutes more, stirring frequently, until softened. Do not overcook or Brussels sprouts could become mushy.
- Serve immediately.
I made these for thanksgiving this year and they roast to perfection! You get that perfect crisp texture with amazing Dijon and syrup flavor that pairs beautifully with the Brussels and shallots! I will make them again for Christmas!
I’ve made these a couple times now. They are great with avocados on a salad or as a side to any fish dish. Super easy and delicious!