Sautéed Brussels Sprouts with Maple-Mustard Glaze, sharp cheddar, and toasted pumpkin seeds. Ready in just 20 minutes, and the most delicious way to enjoy crispy Brussels sprouts! 

Why You’ll Love these Brussels Sprouts:

This is the kind of recipe that will be your go-to side dish through every season.

Crispy sprouts are tossed with a zingy maple-mustard glaze, showered in sharp white cheddar, and garnished with toasted pumpkin seeds.

They’re the perfect alchemy of sweetness and spice, crispy and chewy, and bright yet deeply savory.

And, just like my Tahini Brussels Sprouts, they’re ready in just 20 minutes, making them the perfect appetizer or side dish for weeknight dinners.

I can easily say this is one of my favorite Brussels recipes to date. Instead of roasting, we’re cutting the cook time in half by sautéing the sprouts. (I use a similar cooking method in this Sautéed Broccoli recipe.)

You can serve these sprouts with chicken, fish, or a sandwich or wrap. The flavor profile will entice even the biggest veggie skeptics!

The Ingredients:

• Brussels Sprouts: These mini-cabbages are a member of the cruciferous family (along with broccoli, cauliflower, and kale). They are a great source of fiber and vitamin C.
  • Pro tip: look for sprouts that are similar in size, which will promote more even cooking.
• Maple Syrup: For sweetness and addictive caramelization.
• Vinegar: I like using white wine vinegar for a little sweet, a little tangy, and a lot deliciousness! Alternatively, sherry vinegar will work.
• Mustard Powder: Made from ground mustard seeds and easily available in most grocery stores in the spice aisle.
• Cheddar: I love using a sharp white cheddar to complement the savory-sweet glaze. If you’re making this recipe dairy free, just sprinkle some nutritional yeast overtop instead.
• Thyme: For woodsy, earthy notes.
• Pumpkin Seeds: To add richness and crunch, as well as some good-for-you minerals like magnesium and iron.
• Garlic: To give the glaze some aromatic zip.

For a complete list of ingredients and quantities, see the recipe card below.

Recipe Variations:

• Make Dairy Free: Swap the cheddar for nutritional yeast or your favorite dairy-free shreds.
• Add Spice: For a kick of spice, add a pinch of chili flakes or a small, thinly sliced Fresno chile.
• Add Bacon: Crumbled, crispy bacon is a scrumptious addition to this dish! Something about the salty-richness of the bacon and sweetness of the maple galze is *chef’s kiss*.

The Directions:

Before starting, trim and halve the Brussels sprouts.

This process is super simple and shouldn’t take any longer than 5 minutes.

• To start, cut off and discard the stem end of the sprout.
• Next, pull off the very outer leaves of the sprout, which tend to be tougher and take longer to cook. (Sometimes this happens naturally when you slice off the stem.) You can choose to cook these leaves too, as they typically get even crispier than when left on the sprout.
• Lastly, slice the sprouts in half lengthwise.

Also, you can trim and slice the Brussels in advance to cut down on prep time. Simply refrigerate in an airtight container up to 2 days in advance.

Step 1: Prepare Glaze

In a small bowl, combine olive oil, maple syrup, vinegar, mustard, garlic, salt, and pepper; whisk well.

Step 2: Sauté Brussels Sprouts over medium heat, lifting the lid every few minutes to stir, until tender.

Step 3: Add Maple-Mustard Glaze and cook 2 minutes, until caramelized.

Step 4: Stir in thyme and pumpkin seeds.

Lastly, transfer to a platter and grate cheese overtop.

Recipe Tips:

Most will argue that roasting is the best way to achieve the coveted crispy leaves and tender interior. And I can’t say I disagree, however you can also achieve crispy Brussels sprouts by sautéing.

There are, however, a couple tricks to mastering this technique.

• 1: Use medium heat. If the pan is too hot, the outside of the sprout will burn before the inside has a chance to tenderize.
• 2: Avoid stirring too often. You want the cut side of the sprout to make as much contact with the pan as possible to promote browning. This is why you only need to stir every few minutes. Stirring too often will rob the sprout of that golden-brown, crispy coating.
• 3: Wait to add the glaze until the sprouts are perfectly tender. The glaze is meant to simply coat the sprouts with sticky-sweet flavor, which only takes 1 to 2 minutes.

What to Serve with Crispy Brussels Sprouts:

These sprouts are supremely versatile, and will get along with just about any entree or protein. Here are a few favorites:

• Fish: Especially this Pan-Seared Trout and Mediterranean Baked Cod.
• Chicken: Roasted, grilled, or any sautéed chicken will pair especially well.
• Meatballs: Prepare a batch of my 20-minute Chickpea Meatballs or Chimichurri Chicken Meatballs.

More Easy Brussels Sprouts Recipes:

If you give this recipe a try, snap a pic and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!