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Braised Brussels Sprouts in Maple Mustard Glaze

From the book The Vegetable Dishes I Can’t Live Without by
Serves 4 to 5


A high-grade maple syrup (one with very subtle flavor) works best in this combination.


2 Tbsp. extra-virgin olive oil
¼ cup minced onion
4 cups (1 pound) Brussels sprouts, halved or quartered lengthwise (or left whole, if tiny)
½ tsp. salt
4 to 6 Tbsp. water
¼ cup Dijon mustard
2 Tbsp. real maple syrup
~ Freshly ground black pepper


  1. Place a medium-sized skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan.
  2. Add the onion and sauté for 3 to 5 minutes, or until it begins to soften. Add the Brussels sprouts and salt, and sauté for 5 minutes.
  3. Sprinkle in 4 tablespoons water, shake the pan, and cover. Cook over medium heat for about 5 to 8 minutes, or until the Brussels sprouts are bright green and fork-tender. (You might need to add another tablespoon or two of water during this time to prevent sticking. Just keep your eye on it, and your fork intermittently in it.)
  4. Using a small whisk in a medium-small bowl, beat together the mustard and maple syrup until smooth. Add this mixture to the pan and stir to combine.
  5. Serve hot, warm, or at room temperature, topped with a shower of fresh black pepper, if desired.


Check out our podcast Q&A with Mollie Katzen, too.

This content is from the book The Vegetable Dishes I Can’t Live Without by Mollie Katzen.

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