Ingredients:
1 pound Brussels sprouts
1 tablespoon olive oil
1/3 cup minced shallots
½ teaspoon sea salt, divided (optional)
1/3 cup water
¼ cup mustard
2 tablespoons brown sugar (or sweetener of choice – sometimes I leave the sweetener out to create a savory flavor)
Freshly ground pepper

Directions:

  1. Cut base off a sprout with a sharp knife. Slice a piece from one side of the sprout. Place it cut side down and cut crosswise into about 5 pieces.
  2. Heat a large, heavy skillet over medium heat for 1 minute. Add the olive oil and swirl to coat the skillet. Add the shallots and sauté for 2 minutes.
  3. Stir in the sprouts and salt, if using, and 3 tablespoons water; spread everything evenly across the pan. Reduce the heat to medium-low, cover and cook for 5 minutes.
  4. Meanwhile, combine the mustard, sweetener, if using, and remaining water in a small bowl; stir until blended. Pour sauce over the sprouts and stir, reduce heat to low, cover and cook for 3-5 minutes.

Serves 4-6