Mustard Pretzel Brussels Sprouts (Edit recipe)

I can confidently say that these are probably some of the best brussels you will ever have (if you love mustard). And that most of you likely have never cooked brussels using this method. Prepared this way, they melt in your mouth, and the flavor is unparalleled. They get nice and soft, caramelized on the bottom, and they soak up the vinaigrette so well.

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	312
Fat:	28 g
Carbohydrates:	12 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	1344 mg
Fiber:	3 g
Sugars:	5 g
Calculated for total recipe.

by Pooja Parikh

View original recipe

Serves: 2-3

Ingredients

1 lb Brussels Sprouts, (about 2 cups, fresh)
3-4 Tbsp Extra Virgin Olive Oil

For the vinaigrette:

1 Tbsp Coconut Aminos
2-3 cloves Garlic, minced
1/4 tsp Fish Sauce, omit for vegan
1 Tbsp Dijon Mustard
1 Tbsp Avocado Oil
3/4 tsp Smoked Sea Salt, (or regular Sea Salt if you don't have Smoked)
1 Tbsp Lemon Juice, (juice of half a lemon)
1/4 tsp Black Pepper

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the brussels sprouts and dry them well. Carefully cut off the bottom ends, then remove the outer layer. Cut them in half, lengthwise.
Lay the brussels sprouts cut side-down in a single layer in a cold, 12" skillet. Take care not to crowd the skillet and keep the brussels in a single layer for maximum contact with the pan to promote caramelization. (I'll usually just cut the brussels and arrange in the skillet as I go).
Add 3-4 Tbsp olive oil to the skillet and give it a little shake to disperse evenly
Cover the skillet with a lid, and place it on medium-high heat for about 5 minutes. Check after 5 minutes to see whether the brussels have started to brown on the bottom. If so, move on to the next step. If not, give them another minute or so before moving on.
Remove the lid and cook for another 4-5 minutes.
While the brussels are cooking, make the vinaigrette by combining all vinaigrette ingredients in a small bowl and whisking to mix well.
When the brussels are done, turn off the heat and pour the vinaigrette into the pan, and gently stir to combine. The residual heat will gently cook the garlic, which will mellow out the flavor and balance it perfectly.
Serve immediately and spoon vinaigrette from the pan over the brussels sprouts.

Notes

Best eaten immediately, but can be stored in the refrigerator for 3-4 days and reheated on a skillet or in the microwave. Can even be frozen and reheats well in the microwave! Feel free to double/triple the recipe, but it will either need to be cooked in multiple batches or in separate pans.