Brussels sprouts are such an amazing little veggie. When cooked right they are delicious. If not, they get soggy, bitter & sad. Nobody wants that! To truly bring out their nutty flavor a slight caramelization is key. Roasting Brussels sprouts is a great way to do that, but since these are part of the Thanksgiving menu, there are way too many things already in the oven so let’s switch it up & saute these guys in a cast iron pan. Just perfect!
Usually I prepare Brussels sprouts with a sweet flavoring. It tastes great, plus aides in the caramelization process. The thing is, a bit of acid really helps to balance the flavors of these fiber-filled beauties so this time we are taking a different approach…lemon thyme.
Lemony Brussels Sprouts
A refreshing lemony twist to brighten up a holiday side dish.
Servings: 4
Ingredients
- 1 lb Brussels sprouts, trimmed & halved
- 1 tsp vegan butter or olive oil
- 1 tsp lemon zest
- 1 tsp dijon mustard
- 2 tbsp sherry vinegar sub – see notes
- 1/2 tsp agave or honey
- 1/4 cup olive oil
- 1 tsp fresh thyme, chopped
Instructions
- Wash, trim & halve the Brussels sprouts.
- In a cast iron pan, heat the butter/oil over medium high heat. Place the sprouts in the pan cut side down. Let them cook untouched for 5-6 minutes until they begin to get tender & caramelize.
- While the Brussels sprouts are cooking, whisk together the remaining ingredients in a small container. Set aside.
- Once you have gotten a nice char on the sprouts, slowly pour in the liquid & toss well to coat. Cook for 1-2 minutes.
- Serve with a garnish of lemon peel & sprinkle of thyme leaves.
Notes
Sherry vinegar is used in this recipe. It has a slight nutty note & works well with these flavors. However, it is an ingredient you may not have it on hand. You can substitute with white wine vinegar or apple cider vinegar, but you will need to reduce the amount used by at least half as it will alter the flavor profile.
A cast iron pan works best but you can use any pan you have, it just may take longer to get the char factor.
For an additional crunch factor you can add some crispy garlic butter breadcrumbs found in the Simple Romaine Salad recipe.
