Brussels Sprouts, Whole Grain Mustard & Brown Butter
Plunge half of the Brussels sprouts into a pan of boiling salted water and boil until just tender, about 3 minutes. Using a wire skimmer, transfer the sprouts to an ice-water bath to cool completely, then remove from the bath and reserve. Repeat with the remaining Brussels sprouts, adding more ice to the ice-water bath if necessary. Pat the brussels sprouts dry.
In a sauté pan over high heat, add butter 1 tbsp. When it is hot, add the Brussels sprouts and sauté until golden brown on both sides, 3–5 minutes. Add the rest of the butter and sage, stirring occasionally. Add the whole grain mustard and swirl the pan to emulsify. Season with salt and pepper.
To serve, warm the bowl then put Brussels sprouts among the bowl and serve right away.
