Maple Syrup and Mustard Brussels Sprouts | Convection Steam Method | Everyday Dorie

I have a secret weapon in the kitchen when it comes to cooking vegetables, especially those requiring a two-step process. Maple syrup and mustard brussels sprouts, a recipe from Dorie Greenspan’s Everyday Dorie requires steaming and then browning. You need both a steamer and skillet to get the job done. Instead, I take out a sheet-pan. Place all the cut and slightly seasoned brussels sprouts on it, put it in the convection-steam oven. Set the oven temperature to 400°F and humidity at 50%. Since I didn’t know how long it would take, I didn’t set the duration. Rather, I had to keep a watchful eye on them and play by the ear.

In this case, it’s the nose. Fifteen minutes later, I started smelling the distinct sulphur scent when cooking brussels sprouts. Took a look and a bite. There were browned spots all over the brussels sprouts and tender to the bite. However, what I didn’t expect was the crunch of crispy brussels sprouts on the outside layers. I ate a few of them that way because the crispiness of the leaves were just — irresistible.

I barely had enough time to get the bacon cooked and sliced. It has taken longer than the 15 minutes it took to finish cooking the brussels sprouts. Meanwhile, I needed to make a dressing for the brussels sprouts. Poured in the bacon fat with olive oil, maple syrup, mustard and a splash of cider vinegar. Normally, I wouldn’t think of using the rendered bacon fat this way. Since it’s sitting in the pan, hot and ready to go, there’s no better way to use it up. The maple syrup and mustard dressing adds another level of flavor and complexity to the brussels sprouts.

My husband commented that the brussels sprouts were cooked just right, sweet, and flavorful. He didn’t have to say that; he has never said that before. The truth is cooking brussels sprouts has been hit-and-miss for me. Consistency, or the lack of it, is the issue. One thing for sure: the 400°F heat, 40-50% humidity and 15 minutes of cooking in the convection-steam oven will certainly increase the odds of getting the brussels sprouts right every time. I’m stoked.

Don’t have a convection-steam oven, try putting a large pan (preferably cast iron) of boiling water before you load the sheet pan of brussels sprouts in the oven. You want to inject a high level of moisture in the oven that persists no less than 15 minutes.

With the not-so-secret weapon of cooking brussels sprouts in the convection-steam oven to their sweet spots, I can see the maple syrup and mustard brussels sprouts showing up often on the dinner table. I won’t forget what I’ve discovered cooking this dish for a long while.

Convection-steam oven setting: 400°F, 40-50% humidity, 15 minutes.

Print Recipe

Maple Syrup and Mustard Brussels Sprouts

Ingredients

• 1 pound (454 grams) Brussels sprouts, regular or mini, trimmed and, if large, cut in half from top to bottom
• Fine sea salt and freshly ground pepper
• 1 to 2 garlic cloves (to taste), germ removed (see page 320) and cut into slivers
• 1 shallot, cut into slivers, rinsed and patted dry
• 6 strips thick-cut bacon
• 2 tablespoons pure maple syrup, or more to taste
• 1 tablespoon Dijon mustard (grainy, smooth or a mix, preferably French), or more to taste
• 1 tablespoon olive oil
• Cider vinegar (optional)

Instructions

1

Set up a steamer. Season the Brussels sprouts with salt and pepper and toss them with the garlic and shallot. Steam the sprouts until the tip of a small knife can easily poke into but not completely pierce them, 8 to 10 minutes. (If your Brussels sprouts are large and/or older, they may take a bit more time.) Remove the sprouts (including the garlic and shallots) from the steamer and set them aside; if you are doing this ahead of time, dunk the Brussels sprouts in ice water or run cold water over them to stop the cooking, then pat them dry. (You can cook the sprouts up to 1 day ahead and keep them refrigerated. Bring to room temperature or warm them by cooking gently before proceeding.)

2

While the sprouts are steaming, cook the bacon in a large saucepan or high-sided skillet until crisp. Drain it between a triple thickness of paper towels, then coarsely chop into bite-sized pieces. Set the pan aside.

3

Mix the maple syrup and mustard together.

4

Pour off all but about 1 tablespoon of the bacon fat from the skillet and add the olive oil to the pan. Turn the heat to high, and when the oil is shimmering, add the Brussels sprouts. Cook, turning a few times, until the sprouts are charred here and there and crisp-tender. Lower the heat to medium and stir in the maple-mustard mixture. Cook, stirring, until the sprouts are uniformly glazed. Stir in the set-aside bacon, season with salt and pepper, then taste and add more syrup and/ or mustard, if needed. If you’d like a touch of acidity, add a splash of vinegar.

5

Serve immediately.

Notes

https://www.wpr.org/recipe-maple-syrup-and-mustard-brussels-sprouts