Maple syrup and dijon mustard glaze these delectable little Brussels sprouts. Choose the smallest Brussels sprouts you can find -- they have the sweetest, subtlest flavor.
Serves 2 to 3.
Prep Time: 10 minutes
Cook Time: 7 minutes
Ingredients:
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons butter (preferably organic)
- 3 cups Brussels sprouts, blemished or tough outer leaves removed, trimmed and quartered
- 1 tablespoon prepared dijon mustard
- 1 tablespoon pure maple syrup
- 1 tablespoon freshly squeezed lemon juice
- Coarsely ground black pepper to taste
Preparation:
In a large, deep skillet, warm oil and butter. When the butter melts, add the Brussels sprouts. Saute for about 5 minutes, until the Brussels sprouts become tender and the outer leaves turn bright green.
Add the mustard, maple syrup, and lemon juice, and saute until the ingredients are well mixed and the Brussels sprouts are nicely glazed.
Season to taste with freshly cracked black pepper. Enjoy!