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Sweet & Savory Brussels Sprout Skillet

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A super simple brussels sprout dish that’s perfect as a side! Naturally vegan and gluten free, and takes about 30 minutes from start to finish!

Ingredients

DRESSING:

  • ¼ cup olive oil
  • 1-2 Tbsp. dijon mustard
  • 2-3 Tbsp. honey (or maple syrup/agave for vegans)
  • juice of 1/2 lemon
  • 1 clove garlic, minced or grated
  • salt + pepper

BRUSSELS SPROUTS:

  • 2 Tbsp. olive oil
  • 1 shallot, minced
  • 1 lb. brussels sprouts, sliced thin/shredded
  • 1/2+ tsp. smoked paprika
  • salt + pepper
  • 1/2 cup chopped pecans
  • 1/2 large sweet apple (gala or fuji), diced small*

Instructions

  1. Mix all of the dressing ingredients together in a small bowl. Taste, and adjust amounts as needed. I used about 1 and 1/2 Tbsp. dijon and 2 and 1/2 Tbsp. honey.
  2. Heat a large skillet over medium heat with 2 Tbsp. olive oil. Add shallot, and sauté until the shallot is translucent, 2-3 minutes. Add shredded brussels sprouts and season with salt and pepper. Add the smoked paprika, and toss to coat. Sauté the brussels sprouts until tender (7-9 minutes), or until desired texture is reached. I like a bit of crunch left, but you can cook them until soft as well.
  3. Add pecans, and toss to combine to toast, about 1 minute. Remove from heat and add 1/2 of your dressing**. Mix well. Add additional dressing as needed.
  4. Allow the mixture to cool for a few minutes, then add your apple. Toss to combine and serve immediately. It’s also good at room temperature!

Notes

*I tossed my apple with just a bit of lemon juice to prevent browning.

**You probably won’t use all of the dressing in this one recipe. You can either: double the recipe OR serve the remaining dressing on the side at the table. Yum yum.

Find it online: https://www.fooduzzi.com/2017/08/sweet-savory-brussels-sprout-skillet/

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