🌎 The World Cookbook

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.