brown sugar mustard crispy brussel sprouts
My lime tahini crispy brussel sprouts have some competition with these brown sugar mustard crispy brussel sprouts. This recipe was one of the very first recipes I created back in my college days, when I first found my knack for cooking. It’s the perfect combo of sweet and savory in a side dish. I served them in a bowl with ground bison and basmati rice, but I also love cooking up a quick and easy one-skillet meal by adding chicken sausages in with the brussel sprouts.
INGREDIENTS:
1 lb brussel sprouts, trimmed and cut in half
¼ cup ground dijon mustard
1 tbsp brown sugar or coconut sugar
Avocado oil
Sea salt
Black pepper
INSTRUCTIONS:
Heat a large cast iron skillet on the stovetop on med-high heat with avocado oil covering the entire bottom of the skillet. Add brussel sprouts to the skillet and sprinkle with sea salt and pepper. As brussel sprouts are cooking, mix mustard, brown sugar/coconut sugar and 1/3 cup warm water in a bowl. Once the brussel sprouts are almost perfectly crispy, add in the sauce to the skillet and lower the heat on the stove top and cook for 5 more minutes, enough time to let the brussel sprouts soak up the sauce.