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  • Writer's pictureKaren Seiger

Greenmarkets Recipe: Maple Glazed Brussels Sprouts

Today is such a gorgeous day!  So I went wandering at lunchtime and ended up at the Union Square Greenmarket.  My timing was perfect because the food demo was happening right when I got there.  Chef Robin Puskas showed us how to make Maple Glazed Brussels Sprouts using fresh ingredients from the farmers at the market.  Not everybody likes brussels sprouts – we all know the sour faces around the Thanksgiving table.  I like them, but they’re not on my Top 10 list of favorite vegetables.  However, this recipe was absolutely delicious.  If you’re coming to my house for dinner any time soon, we will be eating this dish!

Here is the recipe from the Greenmarket Recipe Series:


  1. 2 lbs Brussels sprouts, rinsed, cut into quarters, and patted dry

  2. 3 Tbs sunflower oil

  3. 4 ounces butter, cut into 1/2 ounce pieces

  4. 4 Tbs maple syrup (Grade “A” Dark Amber works well here)

  5. 1 tsp Dijon mustard

  6. 1.5 Tbs apple cider vinegar

  7. Sea salt or kosher salt to taste

All these ingredients are available at your neighborhood Greenmarket!


Heat large skillet over medium high heat.  Add sunflower oil.  When oil begins to ripple, add Brussels sprouts.  Allow to brown undisturbed for 1-2 minutes.  Shake pan to turn sprouts, and then turn heat down to medium.

Add butter and shake pan while butter foams.  When butter is entirely melted, add maple syrup and mustard.  Toss vigorously to coat.

Continue to cook brussels sprouts until they are tender, with a bit of bite, about 10 minutes.  Remove the sprouts from the pan and reserve.

Add cider vinegar and salt.  Cook the sauce for 1-2 minutes more, until the sauce thickens, and then pour over brussels sprouts.  May be served immediately or made up to a day in advance.



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