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.
Crispy Brussels Sprouts on the Stove:
This is the kind of recipe that will be your go-to side all season long. Crispy sprouts are tossed with a zingy maple-mustard glaze, blanketed 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. Plus, they come together 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. You may think the flavor combo is a bit wonky, but I promise it works! In fact, I’m already looking forward to making these for Thanksgiving and every other fall dinner event in between.
How to Trim 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 and you’re done!
Also, you can choose to trim and slice the Brussels in advance to cut down on prep time. Simply store them refrigerated in an air-tight Tupperware up to two days in advance.
What is The Best Way to Cook Brussels Sprouts?
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 sprouts by sautéing. There are, however, a couple tricks to mastering this technique. Firstly, avoid cranking the heat up past medium. If the pan is too hot, the outside of the sprout will burn before the inside has a chance to tenderize. Second, 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 the instructions say to wait four minutes before stirring the sprouts once they’re arranged in the pan. Stirring too often will rob the sprout of that golden-brown, crispy coating that we can’t get enough of.
Lastly, 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 about a minute.
Brussels Sprouts Goes With…?
In short, pretty much any cooked protein or starch! However, I personally love to serve them:
- Tossed with pasta with a good glug of olive oil and herbs. Extra cheese optional, though highly recommended.
- In a salad with other hearty greens and seasonal produce, plus some nuts or seeds.
- Alongside baked or seared fish! Brussels are especially delicious with salmon or a flaky white fish like cod, grouper, or snapper.
- In a grain bowl with quinoa and roasted butternut squash for a decidedly fall lunch.
The options are limitless, and they are one of the easiest veggies to love when prepared right.If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
More Brussels Sprouts Recipes:
- 3 Tbsp. extra-virgin olive oil, divided
- 1½ Tbsp. white wine vinegar or champagne vinegar
- 2 Tbsp. maple syrup
- 2 tsp. mustard powder
- ½ tsp. freshly ground black pepper
- 2 Tbsp. unsalted butter
- 1 lb. Brussels sprouts, trimmed and halved
- ½ tsp. kosher salt
- 1 small Fresno chile, seeded and thinly sliced
- ⅓ cup finely grated aged sharp white cheddar cheese (about 1½ ounces)
- 2 tsp. fresh thyme leaves
- Optional: 2 Tbsp. toasted pumpkin seeds
- In a small bowl, combine 2 Tbsp. of the oil, vinegar, maple syrup, mustard powder, and black pepper; stir with a whisk. Set aside.
- Heat remaining 1 Tbsp. oil and butter in a large skillet over medium heat. Once melted, add Brussels and salt; toss to combine. Arrange Brussels, cut side-down, and cook, undisturbed, for 4 minutes, until golden-brown. Add chiles and toss with Brussels. Continue to cook, stirring occasionally, until Brussels are crisp-tender, about 4 to 5 more minutes. Pour in maple-mustard mixture and cook 1 minute, stirring constantly, until mixture throughly coats sprouts. Stir in thyme.
- Transfer Brussels to a serving dish and scatter cheese overtop, allowing residual heat to slightly melt cheese. Garnish with pumpkin seeds, if desired.