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

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

PREP TIME

10 minutes

COOK TIME

10 minutes

INGREDIENTS

10

Serves: 4

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Ingredients

Brussels

Vinaigrette

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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

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.

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About This Recipe

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
Sugar Alcohol:0 g
Calculated per serving.
Coconut Free Dairy Free Egg Free Gluten Free Grain Free Nightshade Free Nut Free Paleo Pescetarian Plant Based Shellfish Free Side Dishes Sugar Alcohol Free Vegan Vegetarian

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