Cook the Book Fridays: Maple Syrup and Mustard Brussels Sprouts

Maple Syrup and Mustard Brussels Sprouts

The very first recipe I made from Around My French Table way back in 2010 was Pancetta Green Beans. The lesson from that dish: a little pork fat makes vegetables sing. The Maple Syrup and Mustard Brussels sprouts from Everyday Dorie sing and do a little shimmy with the addition of maple syrup and grainy Dijon mustard.

Adding one part of grainy mustard to two parts of maple syrup resulted in an unexpectedly sweet and sour sauce. That’s the vinegar in the mustard at work! The glaze for the Brussels sprouts reminded me of my family recipe for party meatballs: equal parts of ketchup and pancake syrup, plus a generous squirt of yellow mustard. My brother turned us on to replacing the prepared mustard with a generous dousing of mustard seeds. That little change stuck and it’s the way I serve them now.  (I also swap the regular pancake syrup for dark cane syrup. Deeper flavor and no HFCS!)

Maple Syrup and Mustard Brussels Sprouts

And yes, there’s bacon in here too.

Instead of the suggested six slices per pound of Brussels sprouts, I used leftover pork belly cut into little lardons. The belly had a nice blend of fat and an extra bit of leaner pork.  I had fun cutting in different proportions – some meatier, some more like traditional bacon.  I forgot to pick up the shallots at the market, so half an onion made a fine substitution. Totally embracing Dorie’s advice to work with what the ingredients you have on hand! The only change I would have made to this recipe as written would be pre-roasting the sprouts instead of steaming them. They didn’t crisp up as much as I would have liked.

If you are interested in the recipe, it’s published in the Journal Sentinel, however, pick up a copy of Everyday Dorie.  It’s two for two now!  Check out what the rest of the Cook the Book Fridays crew thought of these here.  

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Author:Adriana

Adriana is a financial analyst by day, avid home cook in the evenings, and food blogger and runner in the strange hours between those two. When not in the kitchen concocting meals and stories to pass around, she is out looking for the next great bite (or the ingredients to make it at home), checking what's new at the market, or planning a trip around great food and wine.

14 Responses to “Cook the Book Fridays: Maple Syrup and Mustard Brussels Sprouts”

  1. November 9, 2018 at 7:46 am #

    I agree about pre-roasting the sprouts. Roasting vegetables ALWAYS makes them better. Ha! This was so good, and yours looks great!

  2. November 9, 2018 at 3:39 pm #

    Oh good to know that not all of us started AMFT with gougeres! Lovely post, and yes this was good!

  3. November 9, 2018 at 3:41 pm #

    This will be a perfect addition to the Thanksgiving table, everything in it is so good.

  4. November 9, 2018 at 7:29 pm #

    Great idea to pre-roast the sprouts! Yours look wonderful—and, surprise, surprise, Bill didn’t want any and I was happy to eat them all myself! xo

  5. November 10, 2018 at 1:00 am #

    I microwaved the sprouts for 2 minutes instead of steaming for 7 to 8 minutes. The sprouts crisp and char beautifully. And all that bacon fat! I am wondering who else uses up all that tasty fat, like we did! 🙂

  6. November 10, 2018 at 12:04 pm #

    hehe, I think these are words to live by: a little pork makes veggies sing. 🙂 Great idea with the pork belly cut into lardons! Sounds and looks fabulous!

  7. November 10, 2018 at 3:13 pm #

    oooh good idea about pre-roasting the sprouts! However, since I ended up using a cast-iron pan they did end up crisping up a fair bit in that lovely bacon fat & olive oil!

    I also think I may have over crisped my bacon. Funny enough…so many firsts for me in this recipe – I have never bought brussels sprouts before & bacon (yup! no joke. I never buy it). haha 😀

  8. MARY H HIRSCH
    November 11, 2018 at 1:02 am #

    I agree with Lillian that because I used a cast-iron pan, my BS got very crispy. I will remember, if I make these without the proper cast-iron, to pre-roast before using. I also toasted an ample supply of mustard seeds and threw them in at the last moment before serving. I noticed in Dorie’s photo that she had done that but I don’t think she mentioned it. Didn’t you do that as
    well?

  9. November 11, 2018 at 2:59 am #

    I think I’d roast them next time, too. I love that you used lardons in this, that sounds amazing. And thanks for the reminder of the pancetta green beans. Those were SO good!

  10. November 11, 2018 at 7:28 pm #

    Stragetic use of bacon and mustard seeds is making a great recipe even better, if that’s possible.

  11. November 12, 2018 at 7:28 pm #

    This post just made my mouth water!! Aren’t these great? Loved them. And your party meatballs… who knew? Just great.

  12. November 15, 2018 at 9:52 pm #

    Loved hearing about your family’s recipe for those party meatballs. Knowing how delicious the sweet savory mustard/syrup combo was for these sprouts, I can only imagine how yummy the meatballs were ! I also liked your phrase of the pork “making the veggies sing” lol. So true. Great results and your photos are just lovely.

  13. November 16, 2018 at 4:54 pm #

    I think i’d prefer them roasted too. I liked these but not quite as much as your Caesar Brussels sprouts…

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