Ingredients
Method
- Toast the walnuts: In a large skillet over medium-low heat, add the chopped walnuts. Toast them for 2-3 minutes, shaking the pan frequently, until they are fragrant and lightly golden. Watch closely so they do not burn. Transfer to a small bowl and set aside.
- Bloom the spices: In the same skillet (no need to wash it), heat the olive oil over medium-high heat. Add the mustard seeds and kosher salt. Let the oil heat up until you hear the seeds popping and crackling vigorously, about 1-2 minutes.
- Sauté the sprouts: Carefully add the thinly sliced Brussels sprouts to the skillet. They may splatter slightly, so stand back. Stir constantly for 5-7 minutes. Cook until the edges are browned and crispy but the stems are still tender-crisp (you should be able to pierce a piece easily with a fork).
- Make the dressing: While the sprouts cook, whisk together the apple cider vinegar, honey, Dijon mustard, smoked paprika, and black pepper in a small bowl until smooth. Taste and adjust salt or sweetness if needed.
- Combine: Once the Brussels sprouts are done, remove the skillet from heat. Pour the dressing over the hot sprouts and toss to coat evenly. The residual heat will slightly thicken the vinaigrette.
- Finish: Stir in half of the toasted walnuts. Taste and add more salt if necessary. Transfer to a serving bowl and garnish with the remaining walnuts. Serve warm or at room temperature.
Nutrition
Notes
I keep it in rotation now because it turns a humble vegetable into something crave-worthy without needing fancy ingredients or extra effort. The key is to let the mustard seeds pop in hot oil before adding the sprouts, which infuses everything with a nutty, savory depth that makes you forget they are just greens.
It pairs perfectly with roasted chicken or salmon on any weeknight, and the leftovers taste even better the next day as the flavors meld. I usually make a double batch because once you try this method, you will find yourself craving those crispy edges and crunchy nuts in every bite.