"Restaurant-style brussel sprouts are easy to make at home! Sauté them until they’re beautifully caramelized, crispy on the outside and soft on the inside."
Sautéed Brussel Sprouts with Smoky Hard Cider Mustard Dipping Sauce
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Prep time 20mins
Cook time 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 12 ounces brussel sprouts
- 1/4 cup slivered almonds
- 2 large garlic cloves (1 minced, 1 slivered)
- 1/4 cup grainy dijon mustard
- 1/4 cup hard cider
- 1 tablespoon apple cider vinegar
- 2 teaspoons maple syrup
- 5 drops liquid smoke OR 1/2 lb of bacon
- 1 tablespoon butter
- olive oil
- salt
Method
Step 1
For toasted almonds: preheat oven to 350 degrees. On a baking sheet, lay slivered almonds in a single layer. Toast in oven for 5-7 minutes until almonds are lightly golden brown. Remove from oven and set aside. If you’d like to use bacon: cut bacon into bits and cook. Set aside.
Step 2
For mustard sauce: In a sauce pan, add grainy mustard, hard cider, vinegar, maple syrup, a pinch of salt, and minced garlic. Over medium-low heat let sauce simmer for 5 minutes, stirring often. Add liquid smoke or cooked bacon and stir. If sauce seems to be burning or drying up on the sides of the pot, turn the heat down! Simmer sauce for an additional 2-4 minutes until sauce reduces by about half, the apple cider seems to have evaporated, and the consistency is much thicker. Turn heat off and set pot with mustard sauce aside.
Step 3
For sautéed brussel sprouts: Cut brussel sprouts in half after trimming them. Coat the bottom of a large pot generously with olive oil, a tablespoon of melted butter, and a pinch of salt. Add halved brussel sprouts cut-side down in a single layer to the pot. Place cover on pot and turn heat to high. Let cut-sides of brussel sprouts brown for 5-7 minutes until deep golden, checking brownness at around 5 minutes. When deep golden, add 1 slivered garlic clove and toasted almonds to pot, cover again and shake pot using pot holders. Shaking the pot will toss around brussel sprouts and mix in garlic and almonds! Let cook for an additional 1 minute. Remove brussel sprouts from pot immediately and place in serving bowl or platter. Spoon mustard sauce into a ramekin or dipping bowl. Serve!