Crispy Brussels Sprouts with Maple-Mustard Glaze, sharp cheddar, and toasted pumpkin seeds. The most delicious way to enjoy Brussels sprouts, this goes-with-everything side will become a family favorite.
1small Fresno chile, seeded and thinly sliced(or a pinch of chili flakes)
2garlic cloves, minced
1/4cupfinely grated aged sharp white cheddar cheese(about 1 oz.)
2tsp.fresh thyme leaves
2 Tbsp. toasted pumpkin seeds
In a small bowl, combine 2 Tbsp. of the olive oil, vinegar, maple syrup, mustard powder, 1/4 tsp. salt, and black pepper; stir with a whisk. Set aside.
Heat remaining 1 Tbsp. oil and butter in a large skillet over medium heat. Once hot, add Brussels; toss to coat in oil mixture. Arrange Brussels, cut side-down, and cook, undisturbed, for 4 minutes, until golden-brown.Add chiles, garlic, and remaining 1/2 tsp. salt. Continue to cook, stirring occasionally, until Brussels are crisp-tender, about 4 to 5 more minutes. Pour in maple-mustard mixture and cook 1 minute, stirring constantly, until mixture glazes sprouts. Stir in thyme.
Transfer Brussels to a serving dish and scatter cheese overtop, allowing residual heat to slightly melt cheese. Garnish with pumpkin seeds.