Twice Cooked Brussels Sprouts with Spicy Mustard Vinaigrette
I think brussels sprouts are the most filling vegetable. They are super hearty, have a meaty texture to them, and hold up to whatever sauces and seasonings they are paired with. Many lunches have just consisted of brussels sprouts for me!
These Twice Cooked Brussels Sprouts with Spicy Mustard Vinaigrette are started on the stove and finished in the oven to ensure an even cook, and an extra crispy outside layer. If you don’t want to cook them twice, either cook them completely on the stove, or completely in the oven. If you cook them completely in the oven, coat them with olive oil and then the seasonings - omit the butter Everything is better with a sauce, so to finish these off, they get a drizzle of this spicy mustard vinaigrette and a little lemon zest to freshen up the heaviness of the sprouts. Enjoy!
Ingredients
1 pound brussels sprouts, rinse and halved
2 tablespoons butter
1 tablespoon garlic
1 tablespoon oregano
1 tablespoon Italian seasonings
1 teaspoon salt
1 teaspoon pepper
Zest & Juice of 1 Lemon
1 tablespoon whole grain mustard
2 tablespoons chili oil
2 tablespoons vinegar
Cook Time: 10 minutes
Total Time: 20 minutes
Recipe
Preheat oven to 425 degrees.
In a cast-iron skillet or an oven safe pan, melt 2 tablespoons butter. Once the butter is melted, to the pan, add 1 tablespoon garlic, 1 tablespoon oregano and 1 tablespoon Italian seasonings. Stir to combine with butter.
Then, add brussels sprouts cut side down into the pan. Don’t stir them. This will help get the bottoms nice and crispy. Let cook until bottoms begin to slightly char - about 5-10 minutes.
Once bottoms are slightly charred, add the juice of 1 lemon, and stir to deglaze the pan being sure to scrape up all of the brown bits. Then, zest the lemon onto the tops of the sprouts.
Add in the salt and pepper, and then transfer directly to the oven. Cook for 7-10 minutes - depending on how crispy you like your sprouts.
While they are cooking, whisk together 1 tablespoon whole grain mustard, 2 tablespoons chili oil, and 2 tablespoons vinegar for the spicy mustard vinaigrette.
When sprouts are done, remove them from the oven and plate. Drizzle some of the vinaigrette over the sprouts, or serve on the side. Enjoy!
