This post contains affiliate links. Please see our disclosure policy.
Why do Brussels sprouts get such a bad rap? If you don’t like cabbage to begin with, then I get it. But if you like raw or cooked cabbage, then you really should be on the BS (that’s Brussels sprouts) train. Having said that, maybe you just haven’t found the right recipe or cooking technique.
I love them shredded into thin slices and eaten raw in a salad or slaw like Shaved Brussels Sprout Slaw with Walnuts and Pecorino or cooked in Brussels Sprout Hash with Caramelized Shallots and Pancetta. I also like them sliced in half and braised in Brussels Sprouts with Bacon and Herbs. What I dislike are sprouts that are overcooked, musky, and swampy green. It’s very off-putting to serve at the table and smell the… I’ll refer to the swamp description.
Those are three different recipes with three distinct cooking techniques. Now it’s time to introduce #4.
Before we get to the recipe and technique, let’s have a quick chat. When buying these tiny cabbages for cooking, look for ones that have tight heads and are 1 1/2-1 inch in size (the ones in the middle and far right). They tend to be more tender and sweeter than the big guy on the left. Save him for shredding in a slaw or salad. Now…
If you are serving BS (😆) at the holiday table, I find this to be the perfect recipe. No oven is required, and you can make them on he stove-top at the last minute while the main event and other sides are resting.
The sprouts start in cold oil, and then they are covered and cooked over a medium-high heat for just 5 minutes. This creates steam (without any added liquid) and starts the browning process on the cut side. The cover comes off and then they are cooked for just 2-3 minutes more. They are delicious as is, but take it one step further by dressing them with a Dijon mustard-brown sugar-white vinegar mixture. This recipe is a keeper!
*Note- Dijon mustards vary in taste. I use Maille mustard 100% of the time for my recipes.
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
Skillet-Roasted Brussels Sprouts with Dijon and Brown Sugar
Ingredients
- 1 tablespoon Dijon mustard
- 1 tablespoon packed light brown sugar
- 2 teaspoons white wine vinegar
- ⅛ teaspoon cayenne pepper, optional
- ¼ teaspoon kosher salt plus more to taste
- 1 pound small, 1-1 1/2 inches Brussels sprouts, end trimmed and halved lengthwise
- 5 tablespoon Extra-virgin olive oil
Instructions
- In a small bowl, combine mustard, sugar, vinegar, cayenne (if using) and 1/4 teaspoon salt; set aside.
- Arrange Brussels sprouts in a single layer, cut sides down, in a 12-inch nonstick skillet. Drizzle oil evenly over sprouts. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 5 minutes.
- Uncover and continue to cook until cut sides of sprouts are deeply and evenly browned and paring knife slides in with little to no resistance, 2 to 3 minutes longer, adjusting heat and moving sprouts as necessary to prevent them from overbrowning.
- Off heat, add mustard mixture to skillet and stir to evenly coat sprouts. Season with salt to taste. Transfer sprouts to a serving dish and serve. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
