Caramelized Brussels Sprouts
Caramelized Brussels Sprouts are seasoned with honey mustard and fried to perfection in a cast iron skillet in just 30 minutes!
Servings: 4
Calories: 187kcal
Equipment
Ingredients
- 1 pound brussels sprouts trimmed
- 3 Tbsp. olive oil
- 2 Tbsp. stone ground mustard ad
- 3 Tbsp. honey
- 1 tsp. garlic minced
- ½ tsp. sea salt
Instructions
- Prep the sprouts by trimming the ends of the stem and pulling off the top leaf. Cut each sprout in half lengthwise through the stem. Set aside in a bowl.
- Add olive oil to a cast iron skillet. Make sure sprouts are completely dry or they'll splatter in oil.
- Place the sprouts in olive oil with the cut side down.
- Turn up the heat to medium and fry sprouts until they're golden brown and crunchy (5 minutes).
- Try not to move sprouts around too much. Brown them on one side, then flip to the other.
- Mix mustard, honey and garlic together in a small bowl. Pour honey mustard sauce over sprouts in skillet and toss.
- Turn heat down to medium low. Stir sprouts until the sauce soaks in (5 minutes).
- Sprinkle with sea salt and serve warm.
Notes
- Be careful when frying in hot oil. If heat gets too high, turn down to avoid splattering.
- Can brussels sprouts be frozen? Yes, they freeze very well after being blanched. It's best to freeze them on a sheet pan or baking sheet and transfer to an airtight container or freezer bags. Freeze up to 6 months.
- How to store leftovers? Keep leftovers in an airtight container up to 3 days in the refrigerator. Warm up leftovers in the microwave, on the stovetop, or in a 350ºF oven for 10 minutes.
Nutrition
Calories: 187kcal | Carbohydrates: 20g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 352mg | Potassium: 462mg | Fiber: 5g | Sugar: 12g | Vitamin C: 97mg | Calcium: 55mg | Iron: 2mg