Skillet-Roasted Brussels Sprouts with Dijon and Brown Sugar
perfectly tender and caramelized, these Brussels sprouts might be the best you've ever tasted!
Servings: 6
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
Dijon mustards vary in taste. I use Maille mustard 100% of the time for my recipes.
Nutrition
Calories: 145kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Sodium: 47mg | Potassium: 302mg | Fiber: 3g | Sugar: 4g | Vitamin A: 589IU | Vitamin C: 64mg | Calcium: 35mg | Iron: 1mg
