pan roasted brussels sprouts

Don’t skip over this post just because of the title! One of my roommates doesn’t like Brussels sprouts so much, but when she tasted these, she said, “I’d have a whole serving!”

The inspiration for this recipe was a serious eats post entitled, “12 Brussels sprouts dishes we love in NYC.” I was scrolling through the photos, and stumbled on the one linked above: roasted Brussels sprouts with whole grain mustard, parmesan, and crushed almonds (apparently from Back Forty for $8). They weren’t sharing recipes in this post, just dishes, but I was inspired, to say the least.

Without further ado, here’s my adaptation of Back Forty’s brilliance:

pan-roasted Brussels sprouts with mustard, parmesan, and toasted almonds

1 lb. Brussels sprouts
1-2 Tbsp olive oil

4 tsp whole-grain mustard
1 Tbsp fresh lemon juice
1 Tbsp olive oil
1 tsp garlic powder (or 1-2 cloves, finely diced/crushed)

1/8 c. grated parmesan (or to taste)
1/4 c. chopped almonds, toasted (at 375 for about 5-7 minutes)

Remove the tough, bitter stem from the Brussels sprouts and cut in half. Pour 1-2 Tbsp olive oil in a large skillet over medium-high heat, place Brussels sprouts cut-side down in the pan, and let cook until browned/slightly charred, about 3-4 minutes. Stir and cook for another minute or two. Remove from heat and transfer to a medium bowl (preferably anything but plastic).

In a small bowl or glass jar, whisk together mustard, lemon juice, olive oil, and garlic powder. Pour over Brussels sprouts and stir. Add grated parmesan and almonds; stir, serve, and enjoy! They’re not quite as tasty the second day (although still up there in the favorite dishes department), so eat up!

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About LynnaeEtta

I love (gluten-free) food!

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