These Maple Dijon brussels sprouts are a perfect savoury side dish with a hit of sticky sweetness. Serve them as a side, as a main, as an appetizer or as a snack. If you put a plate out, they’ll instantly disappear. And that’s exactly what happened when I made this recipe.
Brussels sprouts have become trendy in the past few years. Gone are the days of your Grandmothers over-boiled, ugly green, inedible sprouts – which in fact is the very reason my Father, who still to this day, won’t eat anything that’s green!
Brussels sprouts are popping up on menus everywhere – served tender crisp, either fried, roasted, broiled, or sauteed. Or my personal favourite (next to this recipe of course) raw brussels sprouts that are shredded and tossed with an addictive creamy salad dressing.
To get started, clean the brussels sprouts by removing any dead outer leaves and slice a little off the bottom core, then slice in half. Heat a 12” pan over medium heat for a minute to get it evenly heated. Then add a splash of oil to coat the bottom of the pan. Add in the sprouts, salt and pepper, give them a stir then spread the sprouts out in a single layer and allow them to cook and brown undisturbed, for about 5 minutes. If you disturb them too much, they won’t brown. Give them a stir and cook for another 4 minutes before sprinkling in the chopped pecans. This will toast the nuts briefly then take the pan off the heat and stir in the maple-Dijon-soy sauce. These three ingredients combines make the sprouts addictive. Serve and enjoy!
Maple Dijon Brussels Sprouts
- Cutting Board
- Measuring Spoons & Cups
- Small Bowl
- 12" Cast-Iron or Frying Pan
- Large Spoon or Tongs
- 2 tablespoons Dijon mustard
- 2 tablespoons maple syrup
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
- 1 lb brussels sprouts halved
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup chopped pecans
- In a small bowl, mix together Dijon mustard, maple syrup, and soy sauce. Set aside.
- Heat a 12” pan over medium heat until hot, then add the oil and coat the bottom of the pan. Add in the brussels sprouts, salt and pepper. Spread the sprouts into a single layer and cook undisturbed for 5 minutes. Stir, and cook for another 4 minutes until tender crisp and browned. Add in the pecans and cook for 1 minute to toast the nuts.
- Remove the pan from the heat, then stir in the sauce maple Dijon sauce - making sure to coat all the sprouts. Enjoy!
- If you choose roughly the same sized sprouts they’ll cook at the same rate.
- You can cook this recipe in the oven instead. Heat the oven to 450 F. Toss the sprouts, oil, salt and pepper in a bowl, then spread out on a parchment lined baking sheet. Roast for 10 minutes, then add in the pecans and bake for another minute. Remove from the oven and stir in the sauce.