Crispy Brussels Sprouts with Maple-Mustard Glaze

5 from 5 votes
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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! 

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Crispy Brussels Sprouts tossed in maple-mustard glaze in a pink bowl.

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:

Recipe ingredients in separate bowls arranged on a wooden board.
  • 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.

Maple-mustard glaze being mixed in a bowl, and Brussels sprouts being sautéed in a skillet.

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

Step 4: Stir in thyme and pumpkin seeds.

Maple-mustard glaze being poured over sprouts in a cast iron skillet.

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:

    Crispy Brussels Sprouts styled in a wide pink bowl topped with sharp cheddar and pumpkin seeds.

    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!

    5 from 5 votes

    Brussels Sprouts with Maple-Mustard Glaze

    Crispy Brussels Sprouts with Maple-Mustard Glaze, sharp cheddar, and toasted pumpkin seeds. The most delicious way to enjoy Brussels sprouts, this goes-with-everything side will become a family favorite.
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4


    • Large skillet with fitted lid


    • 3 Tbsp. extra-virgin olive oil, divided
    • 1 1/2 Tbsp. white wine vinegar (sub champagne vinegar)
    • 2 Tbsp. maple syrup
    • 2 tsp. mustard powder (ground mustard seed)
    • 2 garlic cloves, minced
    • 1/2 tsp. kosher salt, divided
    • Pinch of chili flakes (or a small Fresno chile, seeded and thinly sliced)
    • 1 lb. Brussels sprouts, trimmed and halved
    • 1/4 tsp. freshly ground black pepper
    • 2 Tbsp. pumpkin seeds
    • 2 tsp. fresh thyme leaves
    • 3 Tbsp. finely grated sharp white cheddar cheese (about 1 oz.)
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    • In a small bowl, combine 1 Tbsp. of the olive oil, vinegar, maple syrup, mustard powder, garlic, 1/4 tsp. salt, and chili flakes; stir with a whisk. Set aside.
    • Heat remaining 2 Tbsp. oil in a large skillet over medium heat. Once hot, add Brussels, toss in oil, and cover pan with lid. Cook Brussels, lifting the lid to stir every 2 to 3 minutes, until tender and golden brown, about 8 minutes. Season with remaining 1/4 tsp. salt and black pepper.
      Add Maple-Mustard glaze to pan, along with pumpkin seeds and fresh thyme; toss to coat. Cook 1 to 2 more minutes, stirring often, until the glaze caramelizes the sprouts.
    • Transfer Brussels to a serving dish and scatter cheese overtop, allowing residual heat to slightly melt cheese. Serve warm.


    • Make Dairy Free by swapping the cheddar for a few shakes of nutritional yeast.
    • Serve sprouts with chicken, pork fish, a sandwich or wrap, or your favorite soup!
    • Store leftovers in an airtight container in the refrigerator for up to 4 days.
    • Rewarm in a skillet or the microwave.


    Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 1.5g | Sodium: 410mg | Fiber: 5g | Sugar: 10g

    I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

    If you love this recipe, please leave a star rating and review below!

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    5 from 5 votes

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    Recipe Rating


    1. breanne schwing says:

      5 stars
      this is insanely good. thank you!

    2. Sarah Nickels says:

      5 stars
      Wow! I made these for Christmas dinner and they were absolutely fantastic! I used less garlic and, like others, subbed mustard for mustard powder and subbed chile flakes for the Fresno chile. I have eaten a lot of Brussels sprouts and this recipe is my new favorite!

    3. Kristen Sedig says:

      5 stars
      Made these ASAP! I doubled the sauce and used the remainder to add to sautéed tofu! Perfect seasoning 🙂

    4. Stephanie says:

      5 stars
      So delicious! I didn’t have mustard powder so I substituted with Annie’s Dijon mustard. And since I don’t like Fresno Chile’s I just threw in a pinch of red Chile flakes and it was great! I’ll be making this regularly. So much flavor!

    5. Susana says:

      5 stars
      So flavorful!! Enjoyed these with grilled steak and my family loved it.