Follow these steps for perfect results
Brussels sprouts
thawed, halved
cooking oil
Dijon mustard
salt
water
Cut each brussels sprout lengthwise in half.
Heat cooking oil in a 5-quart dutch oven over high heat.
Add sprouts and cook, stirring often, for 5 minutes.
Add Dijon mustard, salt, and 1/4 cup water.
Reduce heat to medium.
Cover and cook until tender, about 5 minutes, stirring occasionally.
Expert advice for the best results
For a deeper flavor, roast the brussels sprouts before sauteing.
Add a pinch of red pepper flakes for a touch of heat.
Everything you need to know before you start
5 minutes
Can be prepped ahead by halving the sprouts.
Serve in a warm bowl, garnished with a sprig of thyme.
Serve as a side dish with roasted chicken or pork.
Pair with a grain like quinoa or farro.
The acidity cuts through the richness of the dish.
Discover the story behind this recipe
Common vegetable dish in many European and American households.
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