Brussels Sprouts with Maple-Mustard Sauce

In this recipe, Brussels sprouts are braised in a pressure cooker with a tangy-sweet combination of Dijon mustard and maple syrup. There are lots of advantages to pressure-cooking the sprouts: For one, they cook in just three minutes once the pot has reached pressure. The pressurized heat also helps the sprouts hold their shape and texture, so there’s no risk of them getting mushy. Finally, the tightly sealed pressure-cooking environment concentrates the flavors, creating a rich, super-fast sauce. Although the dish is designed to be a side, you could also serve it as an entrée by ladling it over grains and sprinkling it with chopped nuts.

By Jill Nussinow, RD,


  • ½ cup chopped onion
  • ½ cup unsalted vegetable stock
  • 1½ tablespoons Dijon-style mustard
  • 3 cups halved or quartered Brussels sprouts
  • ½ tablespoon pure maple syrup
  • Sea salt and freshly ground black pepper


  • Set an electric pressure cooker to sauté or heat a stovetop pressure cooker over medium heat. Add the onion and cook for 1 to 2 minutes, stirring and adding 2 to 3 tablespoons of water as needed to prevent sticking.
  • Whisk the stock and mustard in a small bowl; add the mustard mixture to the pressure cooker. Stir in the Brussels sprouts and maple syrup.
  • Lock the lid on the pressure cooker. Bring to high pressure for 3 minutes. Quick release the pressure. Remove the lid carefully, tilting away from you. Season with salt and pepper.

Comments (19)

(4 from 5 votes)

Recipe Rating

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I just made these this morning. I don’t have a pressure cooker so I use my air fryer. I put them in the bottom of the air fryer. And they are wonderful. Ate most of them with my breakfast.

Elizabeth McClure

Maybe the best question would be : " of the tips and tricks in the article, which one would be BEST for this recipe?"


We have done this recipe several times . It is very tasty, fast abs easy to do it .


I followed this recipe to a t, and it came out horrible - brussels were horrifyingly overcooked. I'd understand if I did something differently or had a different appliance, but this... Just another failed fok recipe.


WITHOUT resending the same 'article for tips & tricks' -- can someone kindly submit a way to cook the brussels sprouts using this same recipe, 'Brussels Sprouts with Maple-Mustard Sauce,' without a pressure cooker?


My favorite way to prepare brussels sprouts is to cut them in half and then "chiffonade" them: slice them super thin starting at the end and working toward the stem. Then mix your seasonings, toss them in it, and you basically just chase them around the pan until they cook to the color you like them! I like mine just passing the bright green stage. No more overcooked soggy BS's :)


Ooops, edit to say - saute your onions first, then add everything else


no no no, enjoy the halved brussel sprouts with out the sugar, even if it is natural it is un needed


Made this as part of Christmas dinner, and it was perfect! Such an easy, delicious recipe! You’ve given me another reason to love my Instant Pot.

Mary M Barnes

It would be helpful if the recipe author responded to the questions, especially since people are looking for a method that doesn't require a pressure cooker. I'm included in that group!

Steven, FOK Support

Hi Mary, check out our Brussels sprouts feature article for tips & tricks for best methods to prepare them :-)

Leann Moore

How do you make these without a presure cooker? Please and Thank you!

Steven, FOK Support

Hi Leann, check out our Brussels sprouts feature article for tips & tricks for best methods to prepare them :-)


I would also like to know how to prepare them without a pressure cooker. Thank you!


Can I use frozen brussel sprouts?

Steven, FOK Support

Hi Alicia, check out our Brussels sprouts feature article for tips & tricks for best methods to prepare them :-)

Barb McIntosh

How could this be prepared without a pressure cooker?

Steven, FOK Support

Hi Barb, check out our Brussels sprouts feature article for tips & tricks for best methods to prepare them :-)

Nancy W.

Oh my gosh... these Brussels Sprouts are AMAAAZING!! SO incredibly simple, and SOOOO tasty! (My husband swears there was bacon in it...ha!) This will absolutely be on our weekly rotation - thank you so much for sharing!!

About the Author

Headshot of Jill Nussinow, RD

About the Author

Jill Nussinow, RD

Jill Nussinow is a culinary educator, registered dietitian, and author of cookbooks including Vegan Under Pressure: Perfect Vegan Meals Made Quick and Easy in Your Pressure Cooker. Nussinow’s goal is to see everyone leading a healthy, happy life through better eating, and she’s been teaching plant-based cooking for 25 years. She loves to share her passion and joy for plant-based eating through cooking demonstrations, recipes, presentations, and writings. Visit and follow her on Twitter and Facebook for updates.
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