Sautéed Brussels Sprouts with Smoky Hard Cider Mustard Dipping Sauce

Restaurant-style brussel sprouts are easy to make at home! Sauté them until they’re beautifully caramelized, crispy on the outside and soft on the inside.

I love to toss them with slivered garlic and toasted almonds and then dip them in a reduced mustard sauce.

The sauce is painless and addicting! Grainy Dijon mustard, hard cider, garlic, a dash of apple cider vinegar, and a few teaspoons of maple syrup reduce down in just a few minutes to make a mouthwatering dipping sauce. Add a few drops of liquid smoke or a handful of bacon for a perfect smoky touch!

 

 

Makes: a side for 2-3 people

Prep time: 15 minutes

Cook time: 15 minutes

Total time: 30 minutes

The Ingredients

12 ounces Brussel sprouts, stems removed and outer layers removed

¼ cup slivered almonds (optional)

2 large garlic cloves, 1 minced and 1 slivered

¼ cup grainy Dijon mustard

¼ cup dry hard cider

1 tablespoon apple cider vinegar

2 teaspoons maple syrup

5 drops liquid smoke OR ½ pound bacon!

1 tablespoon butter, melted (in the microwave for 15 seconds is easiest)

Extra virgin olive oil

Salt

 

 

 

The Steps

For toasted almonds: preheat oven to 350 degrees. On a baking sheet, lay slivered almonds in a single layer. Toast in oven for 5-7 minutes until almonds are lightly golden brown. Remove from oven and set aside.

If you’d like to use bacon: cut bacon into bits and cook. Set aside.

For mustard sauce: In a sauce pan, add grainy mustard, hard cider, vinegar, maple syrup, a pinch of salt, and minced garlic. Over medium-low heat let sauce simmer for 5 minutes, stirring often. Add liquid smoke or cooked bacon and stir. If sauce seems to be burning or drying up on the sides of the pot, turn the heat down!

Simmer sauce for an additional 2-4 minutes until sauce reduces by about half, the apple cider seems to have evaporated, and the consistency is much thicker. Turn heat off and set pot with mustard sauce aside.

For sautéed brussel sprouts: Cut brussel sprouts in half after trimming them. Coat the bottom of a large pot generously with olive oil, a tablespoon of melted butter, and a pinch of salt. Add halved brussel sprouts cut-side down in a single layer to the pot. Place cover on pot and turn heat to high. Let cut-sides of brussel sprouts brown for 5-7 minutes until deep golden, checking brownness at around 5 minutes.

When deep golden, add 1 slivered garlic clove and toasted almonds to pot, cover again and shake pot using pot holders. Shaking the pot will toss around brussel sprouts and mix in garlic and almonds! Let cook for an additional 1 minute. Remove brussel sprouts from pot immediately and place in serving bowl or platter.

Spoon mustard sauce into a ramekin or dipping bowl. Serve!

 

 

 

 

The Steps with Pictures

For toasted almonds: preheat oven to 350 degrees. On a baking sheet, lay slivered almonds in a single layer. Toast in oven for 5-7 minutes until almonds are lightly golden brown. Remove from oven and set aside.

If you’d like to use bacon: cut bacon into bits and cook. Set aside.

For mustard sauce: In a sauce pan, add grainy mustard, hard cider, vinegar, maple syrup, a pinch of salt, and minced garlic. Over medium-low heat let sauce simmer for 5 minutes, stirring often. Add liquid smoke or cooked bacon and stir. If sauce seems to be burning or drying up on the sides of the pot, turn the heat down!

Simmer sauce for an additional 2-4 minutes until sauce reduces by about half, the apple cider seems to have evaporated, and the consistency is much thicker. Turn heat off and set pot with mustard sauce aside.

For sautéed brussel sprouts: Cut brussel sprouts in half after trimming them. Coat the bottom of a large pot generously with olive oil, a tablespoon of melted butter, and a pinch of salt. Add halved brussel sprouts cut-side down in a single layer to the pot.

Place cover on pot and turn heat to high. Let cut-sides of brussel sprouts brown for 5-7 minutes until deep golden, checking brownness at around 5 minutes.

When deep golden, add 1 slivered garlic clove and toasted almonds to pot, cover again and shake pot using pot holders. Shaking the pot will toss around brussel sprouts and mix in garlic and almonds! Let cook for an additional 1 minute.

Remove brussel sprouts from pot immediately and place in serving bowl or platter.

Spoon mustard sauce into a ramekin or dipping bowl. Serve!

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