Pan-Roasted Brussels Sprouts with Maple-Mustard Vinaigrette (Edit recipe)

For the Vinaigrette

1. To a mason jar, add garlic, mustard, maple syrup, EVOO and lemon juice. Season with a pinch of kosher salt and black pepper. Top with lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. Set aside.

For the Brussels Sprouts

1. Rinse Brussels sprouts and dry thoroughly. Trim their bottom ends and cut in half, lengthwise.
2. Add 3-4 tbsp EVOO to a cold, 12" stainless-steel, non-stick or cast-iron skillet. Lay Brussels sprouts, cut-side down, in the pan in a single layer. Note: Do not over crowd the pan.
3. Cover skillet with a lid, place over med-high heat and cook approximately 5 minutes or until the bottoms of the b sprouts start to develop a crust. Remove lid and cook an additional 4-5 minutes.
4. Transfer cooked Brussels sprouts to small mixing bowl, drizzle half of the vinaigrette overtop and toss to coat.
5. Arrange dressed Brussels sprouts on a serving platter, drizzle with the remaining vinaigrette and enjoy immediately.