Pan-Seared Brussels Sprouts
20 Brussels sprouts
2 teaspoons Dijon mustard
2 teaspoons honey
1 tablespoon olive oil
2 tablespoons sliced almonds
2 tablespoons dried cherries
1 pinch sea salt
Slice each Brussels sprout into 5 or 6 slices.
Mix Dijon mustard and honey together in a small bowl.
Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.
There are no reviews for this recipe yet, use a form below to write your review