Maple-Mustard Butter Bath Brussels Sprouts
A mix of maple and mustard is one of my favorite flavor combinations for making all kinds of vegetables taste more delicious. In fact, my family’s “house dressing” is a maple-mustard vinaigrette that my kids eat on everything. So when it came to experimenting with butter bath Brussels sprouts, I just knew the combination of creamy milk and butter with maple syrup and mustard would make them knock-your-socks-off good.
Ingredients
- 4 cups water
- 2 pounds Brussels sprouts
- 1 cup milk
- 8 tablespoons (1 stick) unsalted butter
- 1 teaspoon kosher salt
- 2 tablespoons Dijon mustard
- 2 teaspoons maple syrup
- Bring 4 cups water to a boil in a large pot over medium-high heat. Meanwhile, trim and halve 2 pounds Brussels sprouts through the stem.
- Add 1 cup milk, 1 stick unsalted butter, and 1 teaspoon kosher salt to the water. Carefully add the Brussels sprouts. Reduce the heat to medium and boil, stirring occasionally, until the Brussels sprouts are tender, 10 to 12 minutes. Drain the sprouts (you can save the butter bath for other veggies), then return to the pot. Add 2 tablespoons Dijon mustard and 2 teaspoons maple syrup and toss to combine.