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

These Pan-Roasted Brussels Sprouts take 10 minutes and are cooked in a single skillet. Try tossing them in my Maple-Mustard Vinaigrette!

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	258
Fat:	25 g
Carbohydrates:	9 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	100 mg
Fiber:	1 g
Sugars:	6 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

Brussels

1 lb Brussels Sprouts, raw - not from, frozen
4-5 Tbsp Extra Virgin Olive Oil, (EVOO)

Vinaigrette

1 clove Garlic, finely grated or minced
2 Tbsp Whole Grain Mustard, such as Moutarde de Meaux
1 Tbsp Pure Maple Syrup
1 Tbsp Lemon Juice, fresh
3 Tbsp Extra Virgin Olive Oil
Salt and Pepper, to taste

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Process

Cook Mode

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

For the Vinaigrette

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

Rinse Brussels sprouts and dry thoroughly. Trim their bottom ends and cut in half, lengthwise.
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.
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.
Transfer cooked Brussels sprouts to small mixing bowl, drizzle half of the vinaigrette overtop and toss to coat.
Arrange dressed Brussels sprouts on a serving platter, drizzle with the remaining vinaigrette and enjoy immediately.