The Only Way I’m Eating Brussels Sprouts Right Now

2 Mar

Busy week ahead, Keftanis. No time for cooking? No problem. Whip these brussels sprouts up in 10 minutes or less.

best sauce for brussels sprouts

Maple Dijon Brussels Sprouts


  • 1 bag shredded brussels sprouts from Trader Joes (or chop up 3-4 c yourself, but then don’t blame me when it takes more than 5 minutes!)
  • 1 TSP olive oil
  • juice of 1 lemon
  • 2-4 TBS dijon mustard (depending on taste and kick)
  • 1-2 TBS maple syrup


1. Heat oil in saute pan. Throw in brussels sprouts and let ’em cook to your desired level of blackened. I like them particularly crispy so would leave them for 5-7 minutes on medium. Stir occasionally.

2. Mix together lemon juice and 2 TBS of mustard. Add maple syrup to taste and titrate until you get the mustardy kick/maple sweet that you desire. I like 3 heaping TBS mustard to 1 TBS maple syrup–but it will depend on your mustard and taste. Mix sauce into cooked sprouts and enjoy!

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