Caramelized Brussels Sprouts with Dijon Glaze

1. Arrange Brussels Sprouts in Skillet

Begin by arranging the halved Brussels sprouts in a single layer, cut sides down, in a 12-inch nonstick skillet. This ensures that they will caramelize evenly. Drizzle extra-virgin olive oil over the sprouts, making sure they are all well-coated.

2. Cook Brussels Sprouts Covered

Cover the skillet with a lid and place it over medium-high heat. Let the sprouts cook until they turn a bright green and the cut sides start to brown, which should take about 5 minutes. Covering the skillet traps the steam, helping the sprouts cook evenly and quickly.

3. Brown the Brussels Sprouts

Once they are bright green and starting to brown, remove the lid. Continue cooking the sprouts uncovered for an additional 2 to 3 minutes until the cut sides are deeply and evenly browned. This step is crucial for achieving that perfect caramelization, giving the sprouts a deliciously crisp texture.

4. Prepare the Glaze

While the sprouts are cooking, prepare the glaze. In a small bowl, combine Dijon mustard, brown sugar, white wine vinegar, cayenne pepper, and salt. Stir until the mixture is well-blended.

5. Coat Brussels Sprouts with Glaze

When the Brussels sprouts are deeply browned and tender, remove the skillet from the heat. Pour the mustard mixture over the sprouts and stir until they are evenly coated with the glaze. This will give them a tangy and slightly sweet flavor with a hint of spice.

6. Season and Serve

Finally, season the glazed sprouts with salt to taste. Transfer them to a large plate and serve immediately. Enjoy your Caramelized Brussels Sprouts with Dijon Glaze!