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5 minutes
5 minutes
10 minutes
- 20 Brussels sprouts
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon olive oil
- 2 tablespoons sliced almonds
- 2 tablespoons dried cherries
- 1 pinch sea salt
- Thinly slice each Brussels sprout into 5-6 delicate slices.
- Combine the tangy Dijon mustard with the sweet honey in a small bowl.
- In a large skillet, heat olive oil over high heat. Add Brussels sprouts and sauté for 1 minute. Stir in the Dijon-honey mixture and continue cooking until Brussels sprouts caramelize, about 2 to 3 minutes. Toss in almonds and cherries during the final minute. Finish with a sprinkle of sea salt.
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