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Ingredients
- 2 tablespoons extra virgin olive oil
- 1/4 cup minced onion
- 4 cups Brussels sprouts, halved and quartered lengthwise, or left whole if small
- 1/2 teaspoon salt
- 4 to 6 tablespoons water
- 1/4 cup Dijon mustard
- 2 tablespoons high grade maple syrup
- Freshly ground black pepper to taste
- Place a medium-sized skillet over medium heat. After about a minute, add the olive oil and swirl to coat the pan.
- Add onion and sauté for 3 to 5 minutes, or until it begins to soften.
- Add Brussels sprouts and salt, and sauté for five minutes (or longer if you prefer the sprouts well done).
- Add 4 tablespoons water, shake the pan and cover. Cook until the Brussels sprouts are bright green and fork tender. Add additional tablespoon or two of water during this time to prevent sticking.
- Using a small whisk in a small bowl, beat together mustard and maple syrup until smooth. Add this mixture to the pan and stir to combine.
- Serve warm, topped with black pepper, if desired.
