Dorie Greenspan’s Maple Syrup and Mustard Brussels Sprouts
Dorie Greenspan is Twitter famous for her approachable baking recipes, but she’s tackling dinner with Everyday Dorie: The Way I Cook.
Her maple syrup and mustard Brussels sprouts are so delicious, in fact, that sometimes she serves them as an entrée: “I often make the sprouts the main event, serving them over mashed sweet potatoes, or for something lighter, over a salad tossed with a vinaigrette that’s heavy on the vinegar,” says Greenspan.
Any leftovers can be stored in the fridge for up to one day (hello, work lunch).
1 pound Brussels sprouts, regular or mini, trimmed and, if large, cut in half from top to bottom
Fine sea salt and freshly ground pepper
1 to 2 garlic cloves (to taste), cut into slivers
1 shallot, cut into slivers, rinsed and patted dry
6 strips thick-cut bacon
2 tablespoons pure maple syrup, or more to taste
1 tablespoon Dijon mustard (grainy, smooth or a mix, preferably French), or more to taste
1 tablespoon extra-virgin olive oil
Cider vinegar, to taste
1. Set up a steamer. Season the Brussels sprouts with salt and pepper, and then toss them with the garlic and shallot. Steam the mixture until the tip of a small knife can easily poke into but not completely pierce the sprouts, 8 to 10 minutes. (If your sprouts are large or older, they may take a bit more time.) Remove everything from the steamer and set aside. If you are doing this step ahead of time, dunk the Brussels sprouts into ice water or run cold water over them to stop the cooking, then pat them dry. (You can cook the sprouts up to a day ahead and keep them refrigerated. Bring to room temperature or warm them by cooking gently before proceeding.)
2. While the sprouts are steaming, cook the bacon in a large saucepan or high-sided skillet until crisp. Drain the bacon between a triple thickness of paper towels, then coarsely chop into bite-size pieces. Set the pan aside.
3. Mix the maple syrup and mustard together. Pour off all but about 1 tablespoon of the bacon fat from the skillet and add the olive oil to the pan. Turn the heat to high, and when the oil is shimmering, add the Brussels sprouts. Cook, turning a few times, until the sprouts are charred here and there and crisp-tender. Lower the heat to medium and stir in the maple-mustard mixture. Cook, stirring, until the sprouts are uniformly glazed.
4. Stir in the bacon, season with salt and pepper, then taste and add more syrup or mustard, if needed. If you’d like a touch of acidity, add a splash of cider vinegar. Serve immediately.