Maple-Glazed Brussels Sprouts

Kitchen Tested
  • Yield 6 servings
  • Prep 5 mins
  • Cook 13 mins

Add tofu to make these Brussels sprouts a main dish.

Maple-Glazed Brussels Sprouts
Mark Boughton Photography / styling by Teresa Blackburn

In this sprightly recipe, Brussels sprouts are stir-fried with an Asian-inspired maple glaze. Try these with roasted chicken or any roasted meat, or make a vegetarian main dish, stirring in 8 ounces diced firm tofu, seasoned or plain, into the finished dish.


1 1/2 pounds Brussels sprouts, bottoms trimmed, halved
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup maple syrup
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 small onion, cut into slivers
1 red bell pepper, cut into thin strips


  1. Bring a large pot of water to a boil. Drop Brussels sprouts in the boiling water and cook them 2 minutes. Drain, rinsing with cold water.
  2. Whisk together soy sauce, mustard, maple syrup, salt and pepper. Set aide.
  3. Heat oil in a heavy nonstick skillet. Add onion and red bell pepper; sauté 5 minutes. Add Brussels sprouts. Sauté 4 minutes.
  4. Add glaze. Cook until vegetables are coated and glaze thickens, about 2 minutes. Serve immediately.

Recipe by Crescent Dragonwagon



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