Brussels

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Step 1

for the Vinaigrette

Step 2

To a mason jar, add garlic, mustard, maple syrup, EVOO and lemon juice. Season with a pinch of kosher salt and black pepper. Top with lid and shake vigorously until emulsified. Taste for seasoning and adjust as required. Set aside.

Step 3

for the Brussels Sprouts

Step 4

Rinse Brussels sprouts and dry thoroughly. Trim their bottom ends and cut in half, lengthwise.

Step 5

Add 3-4 tbsp EVOO to a cold, 12" stainless-steel, non-stick or cast-iron skillet. Lay Brussels sprouts, cut-side down, in the pan in a single layer. Note: Do not over crowd the pan.

Step 6

Cover skillet with a lid, place over med-high heat and cook approximately 5 minutes or until the bottoms of the b sprouts start to develop a crust. Remove lid and cook an additional 4-5 minutes.

Step 7

Transfer cooked Brussels sprouts to small mixing bowl, drizzle half of the vinaigrette overtop and toss to coat.

Step 8

Arrange dressed Brussels sprouts on a serving platter, drizzle with the remaining vinaigrette and enjoy immediately.

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