This is a simple and vegetarian side dish that is packed with flavor to offset the bitterness of the brussels sprouts.
By Robin Runner

Sautéed Brussels Sprouts with Mustard and Balsamic

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Author: Robin Runner

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Description

This is a simple and vegetarian side dish that is packed with flavor to offset the bitterness of the brussels sprouts.

Ingredients

Scale

2 lbs of brussels sprouts, shredded or cut finely
Olive oil
Salt, to taste
Pepper, to taste
2 tablespoons of Dijon
2 tablespoons of a great quality balsamic vinegar

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Instructions

Into your saucepan add a drizzle olive oil to coat the bottom of the pan. Turn up the heat.
Once hot, add your brussels sprouts and start cooking. Brown them up nicely. Then season with salt and pepper. Keep stirring.
Then add your Dijon (I prefer Maille) and balsamic.
Give a good stir to coat and serve. Easy peasy!

Category: Side

NØRTH - Scandinavianish Cooking by Kalle Bergman

★★★★★

About the Book

Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.

All recipes are presented with both imperial and metric measurements. Available in premium paperback, and for instant download for tablets, phones and computers.