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.
Servings: 4
Equipment
- Large skillet with fitted lid
Ingredients
- 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.)
Instructions
- 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.
Notes
- 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.
Nutrition
Serving: 0.5cup | Calories: 205kcal | Carbohydrates: 18g | Protein: 6g | Fat: 15g | Saturated Fat: 1.5g | Sodium: 410mg | Fiber: 5g | Sugar: 10g