Ok, so if you had told me a couple years ago when I started this blog that I would have not one but two Brussels sprouts recipes, I would have told you to get out of town.
Seriously. I never would have guessed years ago when I was drinking more soda than ever, that one day I would want a snack and make Brussels sprouts! My husband said the same thing.
I’ve heard many people say this, and I agree wholeheartedly, I think of you don’t like Brussels sprouts, you probably haven’t had them prepared correctly. They have quickly become one of my favorite vegetables.
This is a very similar recipe to the other one I posted, but it doesn’t require you to turn on your oven and it comes together much quicker.
This recipe serves two as a side dish at around 80 calories per serving.
10 Brussels sprouts, halved
1 T olive oil (I love garlic infused for this)
Leeks, sliced, about an inch or two of the leek
1 oz diced pancetta
1 teaspoon honey
2 teaspoons Dijon mustard
In a hot skillet, add your olive oil and place the sprouts cut side down. This helps the core soften and makes for some really good caramelization.
Put in a bowl and finish off with a little Dijon mustard. Stir to coat and enjoy!