A quick and tasty Brussels sprouts side dish. These are meant to be pan-seared over a high heat to develop golden brown bites of deliciousness.
Slice each Brussels sprout into 5 or 6 slices.
Mix Dijon mustard and honey together in a small bowl.
Heat olive oil in a large skillet over high heat. Add Brussels sprouts and cook for 1 minute. Pour in Dijon-honey mixture; cook and stir continuously until Brussels sprouts start to brown, 2 to 3 minutes. Add almonds and cherries in the last minute of cooking. Season with sea salt.
Per Serving: 123 calories; protein 4.2g; carbohydrates 17.2g; fat 5.2g; sodium 167.3mg.