Brussels sprouts. You either love them or you hate them. I rarely see a person is impartial about them. I personally love them but my husband hates them. He calls them alien heads and that is not a term of affection I guess.
I often see brussels sprouts cooked with wine or bacon and although that is DELICIOUS I decided to try to incorporate some different flavors. I decided to go with Dijon being the base flavor this dish. I think it is a perfect flavor pairing with the bitter brussels flavor and tangy apple. I did a mixture of searing the brussels and then adding liquid to soften them to give them a crispy and tender texture. Feel free to add Bacon if you wish – I won’t judge ;).
- 1 tbsp olive oil
- 1lb brussels sprouts, quartered
- 3 garlic cloves, chopped
- 1 green apple, peeled and diced
- ¼ cup Dijon mustard
- ½ cup bone broth or vegetable stock
- Zest of 1 lemon
- 1 tsp maple
- 1/8 tsp cayenne
- 1 tsp salt
- 1 tsp pepper
- 1-2 Tbsp slivered almonds (for garnish)
- Preheat oven to 425 and heat a large skillet or cast iron pan to medium/high heat and add olive oil.
- Cut the brussels sprouts in quarters or halves if really small. Add them to the hot pan and let sear for about five minutes.
- White the sprouts are cooking chop of the garlic and apple and then add them to the pan and stir. Cook for another 2-3 minutes.
- Mix together the Dijon, broth, lemon zest, maple, cayenne, salt and pepper and add the liquid to the brussels.
- Place in the oven and bake for approximately 15 minutes and then turn the oven to broil and cook for another 3-4 minutes or until slightly crisp on top. Watch carefully so they do not burn.
- Pull the pan out and top with the slivered almonds and serve while hot.