Pan-Fried Brussels Sprouts with Honey and Mustard (English)

For all you fans of Brussels sprouts, here is something a little different. However, if you don’t like such a strong taste from the sprouts, you can blanch them in boiling water for 2 minutes and then run under cold water before cooking in the vegetable stock but reduce the final cooking time. Delicious served with pan-fried steak. Try adding chopped almonds just before serving to give this dish a bit of crunch.

1 lb Brussels sprouts, cleaned and trimmed (250 g)
1 Tbsp. vegetable oil
10 oz vegetable stock (300 mL)
2 Tbsp. wholegrain mustard
sea salt
black pepper, freshly ground
2 Tbsp. pure honey

Cut the Brussels sprouts in half.

Heat the oil in a large pan, add the Brussels sprouts and fry for 2 minutes. Remove from the heat and carefully pour in the vegetable stock and stir in the mustard and seasoning.

Bring to the boil, simmer uncovered for 3-4 minutes until the Brussels sprouts are tender. Stir in the honey and serve immediately.