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Sautéed Brussels Sprouts with Maple-Mustard Glaze, Sharp Cheddar, and Pumpkin Seeds

Crispy 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.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 3 Tbsp. extra-virgin olive oil divided
  • 1 1/2 Tbsp. white wine vinegar or champagne vinegar
  • 2 Tbsp. maple syrup
  • 2 tsp. mustard powder
  • 1/2 tsp. freshly ground black pepper
  • 2 Tbsp. unsalted butter
  • 1 lb. Brussels sprouts trimmed and halved
  • 1/2 tsp. kosher salt
  • 1 small Fresno chile seeded and thinly sliced
  • 1/3 cup finely grated aged sharp white cheddar cheese about 1 1/2 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.