March 24, 2013

Brussels Sprouts with a Dijon and Balsamic Glaze

My kids actually ask for these Brussels sprouts! They are so yummy, most specially the burnt leaves, Grace tells me the burn it all! But really this is an incredible simple way of preparing these sprouts and it is all done stove top.

What you will need...
Brussels Sprouts, trimmed
olive oil for sauteing
garlic, chopped
Dijon mustard
balsamic vinegar
Parmesan cheese
salt an pepper to taste

Preferably in a seasoned cast iron skillet or in any good sized skillet, heat olive oil and garlic for about 2 minutes. Toss in your Brussels sprouts and saute another 5 minutes. Whisk together equal parts of Dijon mustard and balsamic vinegar and toss into the pan coating the sprouts. Continue to saute for another 7-10 minutes adding a little more olive oil if the mixture begins to dry. Sprinkle with the Parmesan cheese cook one more minute and serve. Season with salt and pepper.


1 comment:

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