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Tuesday, April 26, 2011

60-Second Maple Brussels Sprouts

A while back I shared a video showing how to make 60-second Brussels sprouts (thanks once again to my culinarily-geniused friend Lindsay for sharing that with me so long ago). The idea behind the recipe is that you slice the brussel sprouts thinly, allowing them to cook quickly (hence the 60 seconds), which keeps the sulfur from emerging and stinking things up.

Nate’s parents were here for Easter and Nate’s dad loves Brussels sprouts. Pat was telling me how her niece Morrigan recently roasted Brussels sprouts with maple syrup, and that they were deeeeee-licious. I then told Pat about this quick cooking technique, which she had never tried. We decided to combine the two ideas and created a very delicious side dish for our Easter feast last week.

It’s quick, it’s easy, and the subtle sweetness of the maple syrup complements the flavor of the Brussels sprouts really nicely. I may never use lemon again!

60-Second Maple Brussels Sprouts
Recipe type: Side Dish, Vegetables
  • 15-20 Brussels sprouts
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 2 tablespoons maple syrup (the real stuff!)
  • Salt & pepper to taste
  1. To see how to prepare the Brussels sprouts, click here and watch this handy dandy video. Here’s what you do in words: cut the Brussels sprouts in half lengthwise, cut out the core, then thinly slice the sprouts, so it looks like sliced cabbage for coleslaw (see photo above).
  2. Heat the olive oil and butter over high heat in a large skillet, preferably with high sides. Once the pan is hot, add the maple syrup, stir quickly, then add the Brussels sprouts. Cook them for 60 seconds, stirring throughout the cooking time. Remove from heat, season with salt and pepper, then serve immediately.


  1. Well that sounds delicious! Add bacon & I bet you’d really have something special there! But then again, bacon makes everything special! πŸ˜‰

  2. 2

    Can’t wait to try it. I love brussel sprouts anyway.

  3. 3
    Nikki CB

    Looks tasty!

  4. 4
    Janna M

    After I made Brussel sprouts that caused my husband and daughter to evacuate the house last summer I doubt they would happy to see me bring them home from the store again. The combo with maple syrup sounds divine. I’ll have to plan this for a day when I’m home alone.

    • Jane Maynard

      maybe maybe MAYBE they might not be offended by these? maybe! πŸ™‚

    • Janna M

      There was a disgruntled husband last night when I made this. It was better than the last time I made Brussel sprouts though. I diidn’t end up serving to the family though and ate it all myself before dinner was all ready. Delicious!!

    • Jane Maynard

      I have to tell you, this made me laugh! sad he didn’t come around, but the first time my friend Lindsay made these and everyone in the room was raving about how delicious they were, her husband Aaron just kept saying, “Yuck. Disgusting.” And of course we just made fun of him. I’m surprised he hasn’t commented on this post, actually! πŸ˜‰

      I’m glad YOU enjoyed them!!

  5. 5

    The thought of brussel sprouts usually makes me want to gag, but that looks super yummy. I might just have to give it a try.

  6. 6

    Since I had brussels sprouts in the fridge that needed to be used up I had to try this recipe right away. I tasted a little piece as they were cooking and really wasn’t sure I’d like them but they were so good! Thanks for a yummy new way to eat brussels sprouts!

    • Jane Maynard

      I’m so glad I was able to help save those brussel sprouts in the fridge…and even more glad you liked the recipe – yippee! πŸ™‚

  7. I REALLY wish I could get my hubby to eat Brussel Sprouts. Wonder if I could pull this off by adding bacon or a cheese sauce over the top.
    πŸ™‚ Mandy

    • Jane Maynard

      you should just throw a little chopped bacon in there and serve it…don’t tell him what it is and see if he figures it out! πŸ™‚

  8. Yum!! This looks great!! I’m going to make this and sprinkle on some toasted chopped pecans! Thanks for the inspiration! πŸ™‚

  9. I love Brussel Sprouts. I had them raw for the first time last week. Sliced very thin (like in your post) and served as a salad with crispy panchetta, candied pecans and a mustard vinegrette. It was amazing.

  10. 10

    I think I found your link to the 60 second Brussels sprouts awhile back – loved it – and I used to be a Brussels sprouts hater. Will have to give this idea a try too. We also love to steam them – much better than boiling them. We love them so much, we are trying to grow them in our garden this year! And by we I mean me, my husband [who has always loved them] our 6 year old and our 4 year old. Our 4 month old will follow suit I am sure.

  11. 11
    Lindsay R

    looks like a lovely bastardization of the original recipe.

  12. These brussel sprouts look delicious! They are one of my favorite foods and luckily my whole family loves them. I’ll definitely try this preparation next time. Thanks for sharing.

  13. Remember the first time I had brussel sprouts was at one of my favorite restaurants in New York, Grange Halls. Sadly, now gone. The addition of maple syrup sounds delicious.

  14. 14

    Hey Jane! It’s 10pm, and my husband just requested these, so I whipped up a batch. A much healthier midnight snack than a bowl of ice cream! Thank you!

  15. Now that is a really original way to make brussel sprouts. The cutting perhaps even more than the maple syrup. You can even get people who think they don’t like brussel sprouts to eat them without noticing what the are. Genius!

    • Jane Maynard

      it really is such a great way to prep them – and you’re right, it makes them much more palatable for the Brussels sprouts haters out there! so glad that my friend shared the tip with me- it is really great!

  16. Omg! These were really tasty. I made them tonight and have to admire how easy they were, less stinky than usual and just how delicious I found them.

    Thanks so much!

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