My best brussel sprouts to date. Honey mustard and lemon. Seriously addictive.
In a large bowl whisk together (all guesstimates):
- 1/4 cup EVOO
- 1-2 Tbsp spicy brown mustard
- 1 Tbsp raw organic honey
- Zest of a lemon
- 1/4 Tsp paprika
- 1/2 Tsp salt
- 1/4 Tsp pepper
Add in:
A bag (about a pound) of organic brussel sprouts, halved
5-15 whole garlic cloves, peeled
1. Get a cast iron or stainless pan nice and hot on medium heat. Heat up some good quality oil or ghee or butter.
2. Add brussel sprouts mixture.
3. Flip as many as you can to face the open sides down toward pan.
4. Sauté like this for 7 minutes or so until you see a beautiful crispy and golden brown underside.
5. Give them a good stir and let finish cooking a few minutes on low.
6. Turn off heat and add the juice of the lemon before a final toss in the pan.
Serve warm. Enjoy!