• Becky Berberich

Apricot and Mustard Pan Seared Brussel Sprouts

It's finally chilly out! A new school year has started, the weather has turned cold, and I am finally feeling like I'm slightly back in the swing of things. November is officially the month where my body craves root veggies, heavier foods, and is so ready to think about Thanksgiving.

Here is an adventure in Thanksgiving sides. Recently my boyfriend introduced me to pan-searing brussel sprouts instead of roasting them, which is honestly the only way I'd ever made them. Turns out I LOVE pan-searing them. It doesn't take too long and the little bit of oil it requires really gives them a crisp outside with a soft inside.

I also believe that this fat is going to lead me to experiment with glaze after glaze, even if they are all semi-similar in their fall orientation. The I had made a honey-balsamic glaze last time but this time I went apricot mustard and it was oh so good and very very easy.


- 14 oz of Brussel Sprouts (one bag of organic Brussel Sprouts at Trader Joe's)

- 2 tsp olive oil

- 2 tsp salt

- 1 Tbs Apricot Jam

- 1/2 Tbs Dijon Mustard (mine was corse ground)

- 1 Tbs Spicy Brown Mustard

- 1 tsp apple cider vinegar

- 3 Tbs water


Step 1- Heat olive oil in pan on medium heat. Quick chop Brussel sprouts in half. Toss in pan with olive oil and salt and cook until brown and almost cooked through, about 7-10 minutes.

Step 2- Blend the rest of the the ingredients in blender; might be a bit foamy but shouldn't be too watery.

Step 3- Pour sauce over Brussel sprouts and continue to cook until sauce is thick and largest Brussel Sprouts are fork tender.

These were soooo good and very low in calories but packed with fiber, minerals and vitamins. One Thanksgiving side dish down! What are some of your favorites that could be made vegan and tasty?

Nutrition information: Servings 2, Serving size 1 oversized cup. Calories 165, Fiber 2.9 g, Fat 7 g, Protein 2.6 g, Carbohydrates 19.9 g

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