Maple Soy Brussels Sprouts

Looking for a quick side dish? Make some caramelized maple soy brussels sprouts you'll want to eat again and again!

Brussels sprouts have a bad rap for being boring and bitter. But I promise you if you try this recipe, you might start loving brussels sprouts...or at least not mind eating them!

Thanks to cross breeding and science, the brussels sprouts grown today are less bitter than what your grandparents may have experienced.

Brussels sprouts have become one of my new favorite vegetables to always have on hand. They last a long time in the fridge and can be cooked in so many different ways. This easy skillet version is flavorful and is my go to vegetable side dish.

This recipe is inspired by bacon soy glazed brussels sprouts I had at my local steakhouse.

This method sears the brussels sprouts for a caramelized flavor and results in tender crisp sprouts.

How to prepare brussels sprouts

You don't need to rinse brussels sprouts unless they are super dirty. If needed, clean your brussels sprouts by wiping them with a damp towel. We will be searing the brussels sprouts so we don't want to introduce a lot of water.

Trim the stems just enough to remove the brown parts and remove any yellow leaves.

Slice the brussels sprouts in half lengthwise.

Ingredients and Substitutions

This recipe is made with a few simple ingredients.

• Brussels sprouts
• Olive oil- canola, vegetable, avocado oil, ghee or a mix of butter and oil can be used
• Maple syrup- can be substituted with honey, agave or 1 tsp brown sugar
• Soy sauce- can be substituted with tamari or liquid aminos
• Black pepper to taste

Flavorful Additions

Everything is better with bacon right? I love adding bacon to this recipe. Crisp up a few slices of chopped bacon in a skillet and set aside. In the same pan, add the brussels sprouts cut side down and cook in the bacon fat. This will result in the ultimate caramelized sprouts with a touch of smokiness.

Once you deglaze the pan with maple and soy sauce, the delicious fond will be picked up and result in gloriousness! Top it off with bacon bits.

BEYOND GOOD I tell you!

I can never get enough garlic and sometimes add a dash or two of granulated garlic or minced garlic for extra flavor. Add garlic at the same time as the soy sauce and maple syrup.

If you have some rice wine vinegar, add a splash for an extra layer of yumminess. Lemon juice, apple cider vinegar or balsamic will also work.

How to make the best sautéed brussels sprouts

Say goodbye to bitter brussels sprouts. We are caramelizing, adding fat, salt, and a touch of sweetness to create the most delicious baby cabbages.

Slice the brussels sprouts lengthwise for maximum surface area. We want as much of the brussels sprout to caramelize as possible.

Use the largest skillet you have to fit all the brussels sprouts; use two pans or work in two batches.

Don't move the brussels sprouts while caramelizing. Let them cook for five minutes then flip once and cook for another few minutes. You can periodically flip one to check how browned they are.

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Aim for tender crisp or al dente brussels sprouts for the best texture. If you prefer softer sprouts, add a splash of water after caramelizing on both sides and cook until the water evaporates.

Quick and Easy Side Dish

Pair this side dish with any entrée for a quick and easy way to add vegetables with your meal.

How to Store Cooked Brussels Sprouts

This dish is best served immediately. Store leftover brussels sprouts in the fridge for up to four days and reheat in the oven, air fryer, or simply the microwave.