Short of opening and heating a can of vegetables, Grainy Mustard Glazed Brussels Sprouts are about as simple and fresh as a holiday vegetable gets.
To double this recipe, use a large roasting pan set over 2 burners instead of a large skillet and use a piece of foil as a lid.
Or, you can simply toss 2 pounds of halved Brussels sprouts with 1/4 cup olive oil and a generous sprinkling of salt and pepper and place them cut side down on a large rimmed baking sheet and roast on the bottom rack of a 450 degree oven until impressively browned, about 15 minutes. Transfer the Brussels sprouts to a large serving dish. Meanwhile, simmer the doubled mustard mixture in a saucepan until thick enough to coat. Drizzle over Brussels sprouts and toss to coat.Print
Grainy Mustard Glazed Brussels Sprouts
- Yield: 4 to 6 1x
1/2 cup water, divided
2 tablespoons olive oil
Scant 1/2 teaspoon salt
1 pound large Brussels sprouts, halved lengthwise
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
Ground black pepper
Mix 1/4 cup water, the oil and salt in a 12-inch skillet, and place Brussels sprouts, cut side down. Mix mustards and remaining 1/4 cup water. Turn burner on high heat, place lid over skillet, and heat until water starts to steam. Continue to steam until water has evaporated, 4 to 5 minutes. Remove lid and continue to cook until Brussels sprout bottoms are impressively brown, a couple of minutes longer. Turn Brussels sprouts onto a wide serving dish and return skillet to the burner. Add mustard mixture and cook until heated through, almost instantly. Pour mustard over Brussels sprouts and season with pepper; toss to coat. Serve.