Caramelized Maple Mustard Brussels Sprouts

In the culinary world, few vegetables have experienced a renaissance quite like Brussels sprouts. Once maligned and often overcooked to a mushy, sulfurous end, these mini cabbages have emerged as a beloved star, especially when prepared with a thoughtful hand. We’re thrilled to share a recipe that truly elevates them: these flavorful Maple Syrup Mustard Glazed Brussels Sprouts with Bacon are a testament to their delicious potential. Pan-searing brings out their natural sweetness, while the addition of crispy bacon introduces an irresistible savory, salty element that perfectly complements the rich glaze. This dish is not just a side; it’s a revelation that promises to delight even the most discerning palates.

While the dream of converting every Brussels sprout skeptic with this particular Brussels Sprouts with Bacon Recipe might remain a fantasy for some, the good news is that those who embrace its magic will find themselves savoring every single bite. It’s the kind of dish that disappears quickly from the serving bowl, leaving behind only rave reviews and requests for the recipe.

Why These Maple Syrup Mustard Glazed Brussels Sprouts Are a Must-Make

Prepare to fall in love with Brussels sprouts all over again, or for the very first time, with this exceptional recipe. Here’s why it deserves a prime spot on your table:

• A Tried and True Masterpiece from Dorie Greenspan: This isn’t just any Brussels sprouts recipe; it’s a cherished creation from acclaimed cookbook author Dorie Greenspan. Known for her meticulously tested and consistently delicious recipes, Dorie brings her signature expertise to this dish, ensuring a foolproof and utterly delightful result. Her approach is renowned for turning simple ingredients into extraordinary culinary experiences.
• Harmonious Flavor Balance: The inherent slight bitterness often associated with Brussels sprouts is beautifully tamed and transformed by the sweet maple syrup. This natural sweetener creates a magnificent counterpoint, mellowing the vegetable’s robust character while adding a warm, autumnal depth that is simply irresistible. The interplay of sweet and savory is truly what makes this glaze shine.
• Perfect Texture Every Time: The innovative cooking method of first steaming and then pan-sautéing is key to achieving Brussels sprouts that are cooked to perfection. Steaming gently tenderizes the sprouts without overcooking, preserving their vibrant green color and delicate structure. Following this with a high-heat sauté in bacon fat allows for a glorious caramelization, adding crispy edges and an incredible depth of flavor that can’t be achieved by just one cooking method alone. Say goodbye to soggy, unappetizing sprouts forever!

Many home cooks and culinary enthusiasts, including those from the “French Fridays with Dorie” community, have embraced and celebrated Dorie Greenspan’s genius, often cooking their way through her inspiring cookbooks. This particular dish, featured in her acclaimed work, Everyday Dorie: The Way I Cook, stands out as a true gem. It masterfully combines steamed and then sautéed Brussels sprouts with the bold, multifaceted flavors of crispy bacon, aromatic shallots and garlic, real maple syrup, and tangy grainy mustard.

These exquisite Brussels sprouts, with their complex autumnal glaze, play a pivotal role in reversing the vegetable’s once-maligned reputation. They transcend the ordinary, making them an ideal choice for a comforting Sunday supper side dish or a show-stopping addition to your festive Thanksgiving buffet. Their elegant presentation and profound flavor profile make them suitable for any occasion where you want to impress.

Key Ingredients and Their Role

Crafting truly exceptional Maple Syrup Mustard Glazed Brussels Sprouts with Bacon begins with selecting the right ingredients. Each component plays a vital role in building the layers of flavor that make this dish so extraordinary.

• Brussels Sprouts: The star of the show. Look for sprouts that are firm, bright green, and tightly packed. Trim the woody stems and, if larger, cut them in half to ensure even cooking and better absorption of the glaze. Smaller sprouts can be left whole.
• Shallots: These delicate members of the onion family offer a milder, sweeter, and more nuanced flavor than regular onions, making them perfect for this sophisticated side dish. Sliced into slivers, they provide a subtle aromatic base.
• Garlic Clove: A foundational aromatic that adds warmth and depth. Like the shallots, slicing the garlic into slivers allows its flavor to infuse gently without overwhelming the sprouts.
• Bacon: Choose a good quality, meaty bacon. The bacon not only provides a delicious salty crunch but also renders savory fat, which will be used to sauté the Brussels sprouts, infusing them with an unparalleled depth of flavor.
• Pure Maple Syrup: This is crucial! Always opt for pure maple syrup, not artificially flavored pancake syrup. Real maple syrup delivers a rich, complex sweetness that caramelizes beautifully and provides an authentic autumnal taste.
• Grainy Mustard: Adds a delightful tang and texture to the glaze. Grey Poupon Country Dijon is an excellent choice, offering both a robust flavor and visual appeal with its distinct mustard seeds. The acidity helps to cut through the richness of the bacon and maple.
• Olive Oil: A kitchen staple used if additional fat is needed for sautéing, ensuring the Brussels sprouts brown perfectly without sticking.
• Splash of Vinegar (Optional but Recommended): A touch of acid at the end, such as aged balsamic vinegar, brightens the entire dish and perfectly balances the sweetness of the maple syrup and the richness of the bacon. It’s a small addition that makes a big difference.
• Salt and Freshly Ground Black Pepper: Essential seasonings to enhance all the other flavors. Season generously to taste throughout the cooking process.

Mastering the Method: Expert Tips for Perfect Brussels Sprouts

Brussels sprouts often suffered from a poor reputation, largely due to years of being served overcooked and mushy. However, a culinary revolution, emphasizing roasting and sautéing, has transformed these mini cabbages into an instant favorite for a new generation. Dorie Greenspan’s method ingeniously combines steaming with a pan-sauté, resulting in Brussels sprouts that are incredibly flavorful and perfectly textured.

• The Dual Cooking Approach: While roasting is a popular and excellent method for Brussels sprouts, the quick steam followed by a sauté, as employed in this recipe, yields equally fantastic results. The primary goal across all methods is to prevent overcooking, which is the nemesis of a delicious Brussels sprout.
• Avoiding the Sulfur Trap: Overcooked Brussels sprouts become mushy and release an excess of sulfur compounds, leading to that unpleasant, “stinky” aroma and unappealing texture. The key to success lies in mindful cooking times.
• Perfect Steaming: Steam the Brussels sprouts, along with the slivered garlic and shallots, just until they are tender-crisp. The exact timing (6-10 minutes) will depend on the size of your vegetables. They should retain their bright green color, and a sharp knife should pierce them easily but still offer a slight resistance.
• The Cold Water Plunge: After steaming, immediately plunging the sprouts into an ice bath or rinsing them under very cold water (known as shocking) halts the cooking process. This preserves their vibrant color and ensures they don’t continue to soften, maintaining that ideal tender-crisp texture for the subsequent sauté.
• Layering Bold Flavors: Brussels sprouts pair exceptionally well with strong, assertive ingredients. Grainy mustard, with its piquant notes, is an ideal match. The crispy bacon provides a crucial salty, umami depth, while the real maple syrup introduces a balancing sweetness, creating a complex and incredibly delicious glaze. These bold elements work in harmony to elevate the humble sprout.
• The Balancing Act of Acid: A final splash of vinegar, such as balsamic, at the end of the browning stage is a small but powerful addition. This touch of acid cuts through the richness and sweetness of the glaze, adding a bright counterpoint that makes the flavors sing and prevents the dish from becoming overly sweet or heavy.
• Rendered Bacon Fat is Gold: Don’t discard that precious bacon fat! Sautéing the steamed Brussels sprouts in the rendered bacon grease imparts an incredible savory flavor that cannot be replicated with just olive oil. This is a crucial step for maximizing the deliciousness of this dish.

Frequently Asked Questions About Brussels Sprouts

More Irresistible Autumn Side Dishes:

Are you now a devoted fan of Brussels sprouts? What’s your preferred method of preparing these versatile vegetables? If you loved this recipe, be sure to explore more of our fantastic side dishes. Try our classic Brussels Sprouts with Bacon, Shallots, and Garlic for a simpler yet equally flavorful approach, or delight in these Honey Mustard Roasted Brussels Sprouts, which offer a delightful sweetness and crispiness from roasting. For more seasonal inspiration, explore these wonderful autumn accompaniments:

• Cinnamon Roasted Butternut Squash: Sweet, aromatic, and perfectly spiced, a classic fall favorite.
• Praline-Topped Sweet Potato Casserole: A decadent and comforting dish, ideal for holiday gatherings.
• Spicy Sweet Potato Fries: A fun and flavorful alternative to traditional fries, with a zesty kick.
• Twice Baked Potato Casserole: All the comfort of a twice-baked potato in an easy-to-serve casserole form.
• Plus, explore a broader collection of our Best Side Dishes for year-round inspiration!

The Recipe:

Maple Syrup Mustard Glazed Brussels Sprouts Recipe

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Yield
4 servings

Steamed to tender perfection and then skillfully charred in a sauté pan, these Brussels sprouts are coated in a delightful glaze of robust mustard, sweet maple syrup, and savory bacon for an utterly delicious and irresistible side dish.

Ingredients

• 1 pound Brussels sprouts, stems trimmed and cut in half if larger
• 1 shallot, cut into slivers
• 1 garlic clove, cut into slivers
• 6 strips bacon, good quality
• 2 tablespoons pure maple syrup
• 1 tablespoon grainy mustard
• Olive oil, if needed
• Splash of vinegar, optional (I used balsamic)
• Salt and freshly ground black pepper

Instructions

1. Prepare for steaming: Place the trimmed and halved Brussels sprouts, along with the slivered shallots and garlic, into a steamer basket. Position the basket in a pot containing enough water to steam without touching the bottom of the basket.
2. Steam until tender-crisp: Cook the vegetables until they are just tender, which typically takes about 6-10 minutes, depending on their size. Immediately plunge them into a bowl of cold water (or an ice bath) to stop the cooking process and preserve their vibrant color.
3. Cook the bacon: In a large sauté pan or skillet, cook the bacon strips over medium heat until they are perfectly crisp. Remove the cooked bacon to a plate lined with paper towels to drain excess fat. Drain all but about 1 tablespoon of the rendered bacon grease from the pan, reserving it for sautéing the sprouts. Chop the crispy bacon into bite-sized pieces and set aside.
4. Prepare the glaze: In a small bowl, whisk together the pure maple syrup and the grainy mustard until well combined. Set this flavorful mixture aside.
5. Dry and prepare sprouts for sautéing: Thoroughly drain and pat dry the steamed Brussels sprouts. It’s crucial they are as dry as possible to achieve good browning. Add them back to the sauté pan with the reserved bacon grease.
6. Sauté to caramelization: Cook the Brussels sprouts over high heat, stirring occasionally, until they are well browned and caramelized on the edges. If the pan appears too dry, you may add a small amount of olive oil. This step creates a beautiful texture and intensifies their flavor.
7. Glaze and finish: Reduce the heat to low, then pour in the maple-mustard mixture. Stir continuously until the Brussels sprouts are evenly coated and beautifully glazed. Mix in the chopped crispy bacon. If desired, add a final splash of vinegar to balance the sweetness. Season with salt and freshly ground black pepper to taste. Serve immediately while hot and fresh.

Notes

Feel free to steam the Brussels sprouts the day before you plan to sauté them. After steaming, plunge them into cold water and then refrigerate them in an airtight container until you’re ready for the final step. This makes for even quicker preparation on the day of serving.

Recipe adapted from Dorie Greenspan’s book, Everyday Dorie: The Way I Cook, ensuring a professionally developed and tested dish.

Recommended Products

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• Metal Steamer Basket
• Nonstick Saute Pan with Lid
• 10-Inch Wire Whisk

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 189Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 17mgSodium: 433mgCarbohydrates: 17gFiber: 3gSugar: 9gProtein: 9g

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