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!
