Cook the Book Fridays: Maple syrup and mustard Brussels sprouts from Everyday Dorie

Dorie Greenspan Maple syrup and mustard Brussels sprouts from Everyday Dorie on eatlivetravelwrite.comThis week’s recipe for Cook the Book Fridays comes from Dorie Greenspan’s latest cookbook, Everyday Dorie, and is a perfect addition to your holiday table. Who doesn’t like Brussels sprouts, right? Uh, well, mostly that would be me! But something magical happens when you combine Brussels sprouts with bacon and then add maple syrup and, well, Dorie is just a genius!

Dorie Greenspan Maple syrup and mustard Brussels sprouts from Everyday Dorie on eatlivetravelwrite.comThese are really fast to prepare and taste great warm or just at room temperature making them an excellent choice for holiday entertaining.

Dorie Greenspan Maple syrup and mustard Brussels sprouts from Everyday Dorie on eatlivetravelwrite.comThese sweet, salty sprouts will win over even the most steadfast non-sprout eater (i.e. me!). But don’t just take my word for it…

Get the recipe for Dorie Greenspan’s Maple Syrup and Mustard Brussels Sprouts here or on p212 of Everyday Dorie.

Buy Everyday Dorie and join us cooking our way through the book!

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Buy Everyday Dorie on Amazon (this link should bring you to the Amazon store closest to you) Or for free worldwide shipping, buy from The Book Depository then join us over on Cook the Book Fridays!

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Disclosure: I was provided with a copy of “Everyday Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.


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13 thoughts on “Cook the Book Fridays: Maple syrup and mustard Brussels sprouts from Everyday Dorie”

  1. Well I’ll admit – I’ve always been partial to Brussels sprouts. So I can eat them pretty much as I would simple steamed broccoli.

    That said: this adds them to a whole new level. For my personal tastes, I’d maybe dial back slightly on the maple syrup, as I like the funky savoury notes of the sprouts. Just get some nice maple bacon. Or – better yet – make your OWN bacon (as we’ve done) and use that. 😉

    Paired this with a Chilean sauvignon Blanc.

  2. Hehe, I was totally reading that first part, thinking, “yeah, me. I don’t like ’em.” Glad to have found a kindred spirit. A friend of mine calls them “devil cabbages.” I’m not quite that way, though I obviously choose to eat other things given the opportunity. Looks great, Mardi, and totally agree that I’d try anything for a Dorie recipe!

  3. Yes, such a great dish to make! Plus, it was such an interesting experience for me as I never grew up on brussels sprouts and was never exposed to them until at least my 30’s! isn’t that crazy? Even buying them this week was my first experience!

    I loved how well this dish turned out and can’t wait to try making it again! Maybe for other people instead of just me eating it all by myself for dinner 😀

  4. I’ve always loved Brussels sprouts (weird, I know). These, though, are in my top three for favourite sprouts recipe now. Yours look just gorgeous in that pan.

  5. Looks fab in that pan. I particularly like Mr Neil’s input on this Friday’s recipe!

    My hubby prefers the maple syrup and mustard version, more than the balsamic!

  6. I liked the mustard/syrup combo though agree with Mr. N that those flavors overpower the punch of the sprouts. That fact may be Dorie’s point. For those who are not sprout lovers, this makes them palatable. I will use this mustard/syrup concoction with other veggies. Loved the bacon.

  7. I had fun with this one as I have prepared a similar recipe for years, courtesy of Nana who uses bacon and delicious pignoli nuts with our roasted sprouts. But that mustard/maple combo was quite a flavor. I thoroughly enjoyed it as like Mary, will likely use that combo for other veggies too. As always, lovely photos !

  8. Mardi, you sure have a lot of things you don’t really like for an otherwise adventurous cook.
    Good to know you found these palatable though. Keep on trying.


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