These Pan-Roasted Brussels Sprouts take 10 minutes and are cooked in a single skillet. Try tossing them in my Maple-Mustard 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.