Go Back
+ servings
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
Diet Gluten Free
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 257kcal


  • Large skillet


  • 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)
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 1 Tbsp. unsalted butter
  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 small Fresno chile, seeded and thinly sliced (or a pinch of chili flakes)
  • 2 garlic cloves, minced
  • 1/4 cup finely grated aged sharp white cheddar cheese (about 1 oz.)
  • 2 tsp. fresh thyme leaves
  • 2 Tbsp. toasted pumpkin seeds


  • In a small bowl, combine 2 Tbsp. of the olive oil, vinegar, maple syrup, mustard powder, 1/4 tsp. salt, and black pepper; stir with a whisk. Set aside.
  • Heat remaining 1 Tbsp. oil and butter in a large skillet over medium heat. Once hot, add Brussels; toss to coat in oil mixture. Arrange Brussels, cut side-down, and cook, undisturbed, for 4 minutes, until golden-brown.
    Add chiles, garlic, and remaining 1/2 tsp. salt. 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 glazes 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.


Serving: 0.5cup | Calories: 257kcal | Carbohydrates: 18g | Protein: 6g | Fat: 18g | Saturated Fat: 3.5g | Sodium: 500mg | Fiber: 5g | Sugar: 10g