Crispy Maple Mustard Brussels Sprouts

Dinner Club Diaries
by Dinner Club Diaries
8 servings
50 min

Brussels sprouts: a polarizing vegetable to be sure. But did your mom make them steamed and nasty? This recipe will change your mind. Crispy Brussels have become a popular appetizer on many restaurant menus. But no one wants to be deep frying these babies at home! Check out my method for getting crispy, restaurant-quality Brussels sprouts at home. It's not hard, but it does take a bit of time preparing the veggie for its crispy glory. After they are cooked, they are coated in a sweet and sticky maple syrup mustard sauce, and topped with chopped pistachios for an added crunch. This recipe with make a Brussels sprouts lover out of you! You can do this!

Crispy Maple Mustard Brussels Sprouts
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 2 lbs of the biggest Brussels sprouts you can find!
  • 1/4 c maple syrup
  • 2 T stone ground mustard
  • 1 tsp dijon mustard
  • 1/4 c roasted, chopped pistachios

Preheat oven to 450 degrees.
To prepare the Brussels sprouts, begin by washing and trimming off the root end.
Remove the 1-2 outer leaves that look brown or damaged, if any.
Continue peeling off large leaves until you no longer can. You should be able to get about 6-8 leaves off.
Take the remaining "center" of each sprout, trim off more of the stem end, and then cut in half down the middle.
Using 2 medium size sheet pans, place the leaves on 1 pan, and the halves on the other.
Drizzle everything with olive oil, S&P, and toss to coat.
Place the halves ONLY in the oven for 15 min.
While those cook, prepare the glaze by combining the maple syrup and mustards in a small sauce pan. Bring to a simmer until thick and bubbly.
After 15 minutes, toss the halves around and return to oven for another 15 minutes, adding the second sheet pan of leaves as well. Cook everything until really brown and crispy. Keep them in the oven longer if needed to achieve this.
Place all the hot Brussels sprouts in a large bowl and toss to combine with the hot glaze. Sprinkle with pistachios and serve immediately.
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Dinner Club Diaries
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