These easy honey mustard brussels sprouts are a little bit sweet with a touch of smoky heat. Cook them on the stovetop for a quick fall or winter side.
2 tablespoons honey
2 tablespoons whole-grain mustard
1 tablespoon white wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
1 pound brussels sprouts, trimmed, halved lengthwise or quartered if large
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 tablespoons sunflower seeds
1 tablespoon chopped parsley
In a large bowl, whisk together the honey, mustard, white wine vinegar and red pepper flakes.
Heat the olive oil in a large skillet over medium high heat. When the oil is shimmering, add the brussels sprouts, salt and pepper, tossing to coat. Arrange the sprouts cut side down in a single layer. Let them cook for 3-5 minutes until they are browned and charred in spots. Then flip then to the other side and continue cooking for 2-4 minutes until they are browned and slightly charred.
Transfer the cooked brussels sprouts to the bowl with the honey mustard. Add the sunflower seeds and parsley and stir everything together.