This straightforward tomato sauce has been used with lasagna, ziti, and eggplant. spaghetti, meatballs, and parmesan. With almost everything, it works well!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 20 Brussels sprouts
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1 tablespoon olive oil
- 2 tablespoons sliced almonds
- 2 tablespoons dried cherries
- 1 pinch sea salt
Instructions
- Slice each Brussels sprout into 5 or 6 slices.
- Mix Dijon mustard and honey together in a small bowl.
- Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.
Reviews
I always make the recipe as it first appears on the site. Then ask, “Does it need something else?” This was a winner and I’ll keep it with my Brussels Sprouts recipes, variety is good. I’d like a separate section for “What did you do to change a recipe.” Reading all the changes first, puts off making the original for me. I like being the first to review just to let readers know, this is an easy tasty recipe without adding anything.