Cooked - Brussels Sprouts With Maple-mustard Glaze

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Brussels Sprouts With Maple-mustard Glaze

4.0

3 Tbsp. extra-virgin olive oil, divided

1 ½ Tbsp. white wine vinegar ((sub champagne vinegar))

2 Tbsp. maple syrup

2 tsp. mustard powder (ground mustard seed)

2 garlic cloves, minced

½ tsp. kosher salt, divided

Pinch of chili flakes ((or a small Fresno chile, seeded and thinly sliced))

1 lb. Brussels sprouts, trimmed and halved

¼ 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.))

In a small bowl, combine 1 Tbsp. of the olive oil, vinegar, maple syrup, mustard powder, garlic, ¼ 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 ¼ 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.

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🍽️Side Dish

Cuisine🇺🇸American

Occasions📆Everyday🎉Holiday🎉Special Occasion

Season🍂Fall

DifficultyEasy ⏰ 25m

Created 94 weeks ago

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