We got this recipe from Anne’s sister Virginia who got it from her mother in-law. We’ve made some changes for how we like to eat it, and love that it reminds us of family. We find this recipe works best for smaller sized brussels sprouts.
Serves: 2-4 as a side
Time: 45 minutes
Ingredients
1 lb brussels sprouts
2 tbsp high heat oil, like avocado
2 tbsp olive oil
1 tbsp mustard seed
2 tbsp mustard (gluten-free option, soy-free option)
1/2 tsp salt
pinch hot pepper flakes
Cut a cross into the base or stem end of your brussels sprouts. Make sure not to cut these too deeply as you still want the stem to hold the sprouts together. The goal is to allow the stem to soften more in the cooking process without having it lose shape completely. Par boil them about 3 minutes in heavily salted water.
Next heat a pan to med-high with 2 tbsp high heat oil and fry the brussels sprouts until golden brown and slightly crispy. Take them out of the pan, put in a bowl and set aside.
In the same frying pan on medium heat, add 2 tbsp olive oil and the mustard seeds. Keep them moving. They will begin to make a popping noise and jump up on the pan. Add the mustard and stir to combine. Add the brussels sprouts and stir to coat. Add salt and hot pepper flakes. Saute until the sauce is thick, about 2 minutes.