300g brussels sprouts
1 tablespoon olive oil
1 teaspoon wholegrain mustard
2 tablespoons flaked almonds, toasted
1 tablespoons dried cranberries, chopped
Fresh parsley / mint
- Slice the brussels sprouts in half vertically.
- Heat the olive oil in a large non-stick pan and add the brussels, cut side down. Fry for 3 minutes, toss the pan and fry for another 3 minutes.
- Add the wholegrain mustard and a pinch of salt. Turn off the heat and shake the pan a few more times to evenly coat the brussels with the mustard.
- Plate the brussels into a serving bowl and garnish with the toasted almonds, cranberries and freshly chopped herbs.