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.
Servings 4
Ingredients
- 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
Instructions
- 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.