The Best Brussels Sprouts

Okay, so "best" is just my opinion, but I absolutely love this Brussels sprout recipe by Myra Kornfeld.  And even my father and other Brussels sprouts cynics have taken to this recipe so I think it's fairly universally popular.  And on top of that: it's pretty easy! YAY!



  • 1 pound of Brussels sprouts
  • 1 tablespoon butter or ghee
  • 1/2 teaspoon sea salt
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • Black pepper

This recipe is a steam-sauté recipe.  (Remember my Vegetable Steam-Sauté recipe?)


Trim the stems and chop the Brussels Sprouts in half. In a skillet, place the Brussels sprouts, butter/ghee, salt and just enough water to barely coat the bottom of skillet.  Put a lid on and turn the heat to medium.  Allow the Brussels sprouts to "steam" for 5-10 minutes or until MOSTLY cooked.  Then remove the lid, add the maple syrup and Dijon mustard and sauté for another 5-10 minutes until all of the water has evaporated and the Brussels sprouts are fully cooked through.  Top with pepper and serve!


*Myra Kornfeld has a similar version of this recipe in her book, The Healthy Hedonist, called Glazed Brussels Sprouts where she roasts the brussels sprouts first. You can try that as well.  Both versions are awesome.*


Katie Dawn Habib

Katie Dawn Habib is a Holistic Nutrition Coach with a M.S. in Nutrition and Integrative Health. By combining her nutrition knowledge with a love of writing, Katie created her own website, The Hungry Gypsy, where she talks about food, nutrition, wellness and travel. On her site you can also find information about her nutrition coaching practice and join in on the conversations. Katie would like to contribute in some small way to global healing and help her clients and readers feel inspired.