Flavorful and delicious Brussels sprouts sauteed with maple syrup and Dijon mustard.
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 these sauteed maple dijon brussels sprouts are among the best I’ve ever had.
How to make the best Brussels Sprouts
This is my very favorite way to make brussels sprouts! A lot of people like to roast them in the oven, but I prefer to saute them over the stove. You have a lot more control over browning and doneness, and the whole process takes less than 10 minutes. You can’t beat that!
To give brussels sprouts the very best flavor as you’re cooking, you need 3 things:
- Fat— butter or oil, like olive oil or coconut oil
- Acid— fresh lemon juice, apple cider vinegar, red wine vinegar, etc.
- Sweetener— maple syrup or honey
This recipe for maple Dijon brussels sprouts uses butter, red wine vinegar, maple syrup and Dijon mustard, but you can use the list above to make your own fabulous combination.
Other Brussels Sprouts recipes
- Roasted Brussels Sprouts and Gruyere Quiche
- Shredded Brussels Sprouts and Arugula Salad with Pomegranates and Feta Cheese
- Brussels Sprouts and Mushroom Casserole
- Brussels Sprouts and Farro Salad with Cranberries and Goat Cheese
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Maple Dijon Brussels Sprouts
- 2 tablespoons butter
- 1 lb Brussels sprouts, halved
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon red wine vinegar or apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 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.