I will take a big bowl of crispy, almost burnt, nicely caramelized Brussel’s sprouts any night of the week. They are a favorite side dish, snack, or salad topper and I make them almost once a week. My usual go to is simple salt and pepper, but lately I have been mixing things up with this simple honey mustard added just after roasting. The sweet and salty combo is perfect in my opinion.
In a rush? These can also be made in a pan if you want to speed things up. Heat the olive oil over medium high heat in a heavy pan or skillet. Place the sprouts cut side down in a single layer and cover. Cook for 5-8 minutes until sprouts are tender and cut side is almost black. Toss with the honey mustard and you have a simple side dish in 10 minutes.
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