Skillet-Roasted Brussels Sprouts with Dijon and Brown Sugar

serves 4-6

1 Tablespoon Dijon mustard

1 Tablespoon packed light brown sugar

2 teaspoons white wine vinegar

1/8 teaspoon cayenne pepper (optional)

1/4 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

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!

Printed from thegalleygourmet.net