Categories: Veg

Ingredients

• 1 pound Brussels sprouts
• 1 tablespoon olive oil
• 1/3 cup minced shallot (1 medium-large shallot)
• 1/2 teaspoon salt
• 5 tablespoons water, divided
• 1/4 cup dijon mustard
• 2 tablespoons honey
• freshly cracked pepper

Directions

1. Cut the base off of each sprout, then cut lengthwise into 4-5 slices.

2. Heat a large skillet, with a lid, over medium heat. Add the olive oil. Once hot, add the shallots and cook until soft, 2-3 minutes. Add in the Brussels sprouts, salt, and 3 tablespoons of water. Stir well, then spread the sprouts out in a even layer. Reduce heat to medium-low. Cover and cook for 5 minutes.

3. Meanwhile, combine the mustard, honey, and remaining 2 tablespoons of water in a bowl. Stir well.

4. Check the sprouts after 5 minutes; they should be bright green. Add in the mustard sauce and a few cranks of black pepper. Stir well. Cover, reduce heat to low, and cook another 2-3 minutes.

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