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Pan-Roasted Brussels Sprouts Maple Mustard Vinaigrette Paleo Primal Gourmet Whole30 Easy

Pan-Roasted Brussels Sprouts with Maple-Mustard Vinaigrette

These Pan-Roasted Brussels Sprouts take 10 minutes and are cooked in a single skillet. Try tossing them in my Maple-Mustard Vinaigrette!
5 from 4 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine American

Ingredients
  

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

Instructions
 

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.
Keyword Brussels Sprouts, paleo