These Pan-Roasted Brussels Sprouts with Maple-Mustard Vinaigrette might just win the Holidays. In fact, I’ll bet people will be fighting over them at the dinner table! Come to think of it, you should probably quadruple the recipe. Thank me later.
The secret lies in a fool-proof, quick-and-easy cooking method that takes only 10 minutes! Let’s just say you will never, ever want to cook Brussels sprouts any other way again.
I don’t know about you, but I’ve had my fair share of underwhelming Brussels sprouts. They’re either over-cooked, undercooked, too soggy or too dry. Every so often I’d make a really delicious batch but even then there would be the odd sprout that just didn’t cook as well as the others.
So when I came across a new method that promised perfect results with minimal effort, I had to try it for myself. It was on a long drive home from work one day and I was listening to the Splendid Table podcast. Side note: excellent podcast that you should listen to if you love food, cooking or listening to people who know way more than you about both topics!
On Episode 618: Touring Harlem, Dan Souza from America’s Test Kitchen reveals the secret to perfectly caramelized yet juicy Brussels sprouts. To paraphrase, the Brussels sprouts are cut in half and placed cut-side down in a cold skillet with a generous amount of oil. The skillet is then covered with a lid and placed over medium-high heat. As the heat gradually rises, the cut-sides of the Brussels sprouts start to caramelize while releasing moisture that simultaneously steams them. After only 5 minutes, a crust develops and the lid is removed to further caramelize the sprouts. After another 4-5 minutes they’re perfectly cooked.
No blanching, no flipping halfway, no additional steps required. It truly is a thing of beauty!
The technique is similar to the one often used to make Gyoza (Japanese dumplings) or pot stickers, where the bottom of the dumpling gets crispy as the top steams. It makes me think of what else can be cooked this way! My guess is other brassica, such as cauliflower, broccoli or cabbage, would work equally well. Don’t be surprised if you see such recipes from me in the future!
In terms of seasonings, the original recipe suggests finishing off the sprouts with a sprinkle of freshly-grated Pecorino Romano and squeeze of fresh lemon juice. I won’t lie, that’s a winning combination for just about anything! Though I do occasionally indulge, I try to avoid dairy since it triggers my asthma.
Instead, I tossed the perfectly cooked Brussels sprouts in my Maple-Mustard Vinaigrette. It’s sweet, tangy, garlicky and holds up perfectly against the bitterness of the sprouts. I strongly recommend tossing the Brussels sprouts in the vinaigrette while they’re still hot. The residual heat will gently cook the garlic, mellow out its raw flavour and create the most incredible aroma!
The vinaigrette is the same one I use to dress charred dandelion greens and goes great on just about anything.
Because the vinaigrette has a tiny splash of maple syrup, it is not Whole30. However, maple syrup is a natural sweetener and considered Paleo-friendly. You could also substitute honey or agave syrup if you don’t have any maple syrup.
Then again, these Pan-Roasted Brussels Sprouts are so damn good you could just as easily skip the vinaigrette altogether, season them with a bit of Maldon sea salt and call it a day. They’re addictive!
Pan-Roasted Brussels Sprouts with Maple-Mustard Vinaigrette
for the Brussels Sprouts
- 1 lbs raw Brussels sprouts - not from frozen
- 4-5 tbsp Extra Virgin olive oil (EVOO)
for the Vinaigrette
- 1 clove garlic - finely grated or minced
- 2 tbsp whole-grain mustard - such as Moutarde de Meaux
- 1 tbsp 100% natural, organic maple syrup
- 1 tbsp fresh lemon juice
- 3 tbsp Extra Virgin Olive Oil
- kosher salt and freshly-cracked black pepper - to taste
for the Vinaigrette
- To a mason jar, add garlic, mustard, maple syrup, EVOO and lemon juice. Season with a pinch of kosher salt and black pepper. Top with lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. Set aside.
for the Brussels Sprouts
- Rinse Brussels sprouts and dry thoroughly. Trim their bottom ends and cut in half, lengthwise.
- Add 3-4 tbsp EVOO to a cold, 12" stainless-steel, non-stick or cast-iron skillet. Lay Brussels sprouts, cut-side down, in the pan in a single layer. Note: Do not over crowd the pan.
- Cover skillet with a lid, place over med-high heat and cook approximately 5 minutes or until the bottoms of the b sprouts start to develop a crust. Remove lid and cook an additional 4-5 minutes.
- Transfer cooked Brussels sprouts to small mixing bowl, drizzle half of the vinaigrette overtop and toss to coat.
- Arrange dressed Brussels sprouts on a serving platter, drizzle with the remaining vinaigrette and enjoy immediately.