To be completely honest, I’m pretty sure I’ve only been eating brussel sprouts for about a year. My mom never made them when we were growing up, and now that I think about it, I’m not really sure why?! Mom called me one day a while back and said, “Oh my gosh, Whit! You’ve GOT to make these brussel sprouts!!! They’re delicious!!!” So… I made them. Fell in love with them. And have put them on my list of favorite veggies. Now… please note: I don’t really have a specific recipe for this. It’s one of those throw a little of this and a little of that in a pan and pray it turns out well enough to actually eat!
So… Here’s what you’ll need:
Yields: 2-3 servings
- 1 lb brussel sprouts
- 1 tbsp olive oil
- 1 tsp sesame oil
- 2 garlic cloves, minced
- 1 heaping tbsp Dijon mustard
- 1 heaping tbsp yellow mustard
- 2-3 heaping tbsp of maple syrup
- couple pinches of red pepper flakes
- salt to taste
1. Wash, dry, and take the core out of the brussel sprout. I cut my brussel sprouts in half, then cut a little “V” around the core and it pops right out. This is a little bit time consuming, but totally worth it.
2. In a large saute pan on medium-high heat, add both oils to the pan, let it get super hot, and add the brussel sprouts cut side down. I LOVE for my brussel sprouts to have a little roasted flavor from the oils. It’s delicious! Let them brown for about 3-4 minutes.
3. Add the sauce ingredients to a small bowl: garlic, Dijon mustard, yellow mustard, syrup, red pepper flakes, and salt. Stir until well combined.
4. When the brussel sprouts have browned, add the sauce to the pan and let this simmer for 10-15 minutes or until you’re ready to eat!
5. As the sauce cooks, it caramelizes, and it tastes AMAZING. I hope brussel sprouts become your new favorite veggie after trying this recipe out!