Vegetable dishes are generally filed according to the primary or main ingredient. This is not an exact science but in the case of some vegetable salads, we'll put a copy here if it has another main vegetable component other than basic salad ingredients. NOTE REGARDING PICKLES & FERMENTED: Pickled and fermented vegetables are filed here; pickled or fermented fruit, meat and seafood are filed in their respective categories. Additionally, all beans (including green and wax) are filed in the bean category.
2 tablespoons butter
1 lb Brussels sprouts, halved
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon red wine vinegar or apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Add butter to a large skillet and warm over medium-high heat until melted. Add Brussels sprouts to the skillet, sprinkle with salt and pepper, and cook undisturbed for 3-4 minutes until the bottoms have browned. Add vinegar, maple syrup and mustard and stir until incorporated. Continue to cook Brussels sprouts for 1-2 minutes more, stirring frequently, until softened. Do not overcook or Brussels sprouts could become mushy. Serve immediately.
Peace At The Dinner Table - Good Food Has No Borders!
