Maple-Mustard Butter Bath Brussels Sprouts

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butter bath brussels sprouts sit on a table
Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

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.

If you’re new to butter-bath cooking, the ideal is simple and fail-proof. You boil the vegetables in a combination of milk, butter, and water, and you end up with tender, delicious vegetables. Here’s how to give your weeknight Brussels sprouts the butter bath of their dreams.

Credit: Photo: Joe Lingeman; Food Styling: Pearl Jones

With many butter-bath vegetables, the flavorings — from garlic to red pepper flakes — can be added directly to the butter bath. But here, you’ll want to add the maple syrup and Dijon mustard after boiling. The reason is two-fold: If added too soon, the mustard will cause the milk to curdle (not inedible, but it doesn’t look great), and stirring in the maple syrup at the end allows you to maximize its flavor without wasting it.

Here’s what you’ll do: Boil the Brussels sprouts in a mixture of water, milk, and butter for about 10 minutes, or until tender. Drain off the butter bath and save it for flavoring more vegetables or making risotto (or freeze it for later). After draining, toss the sprouts with equal parts maple syrup and Dijon mustard just before serving.

1 Rating

Maple-Mustard Butter Bath Brussels Sprouts

YieldServes 6 to 8


  • 4 cups


  • 2 pounds

    Brussels sprouts

  • 1 cup


  • 8 tablespoons

    (1 stick) unsalted butter

  • 1 teaspoon

    kosher salt

  • 2 tablespoons

    Dijon mustard

  • 2 teaspoons

    maple syrup


  1. 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.

  2. 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.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.

Meghan Splawn

Food Editor, Skills

Meghan is the Food Editor for Kitchn's Skills content. She's a master of everyday baking, family cooking, and harnessing good light. Meghan approaches food with an eye towards budgeting — both time and money — and having fun. Meghan has a baking and pastry degree, and spent the first 10 years of her career as part of Alton Brown's culinary team. She co-hosts a weekly podcast about food and family called Didn't I Just Feed You.

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