Stovetop Roasted Brussels Sprouts


1 lb. brussels sprouts, trimmed and cut in half
2 tbsp. olive oil
1 tsp. Grey Poupon mustard
1 tbsp. Versatile Veggies spice blend
2 tbsp. Balsamic vinegar


Heat oil on medium heat in a large skillet (cast iron works great here). Add brussels sprouts, spreading them out in the skillet.  

Meanwhile, in a small bowl, mix together vinegar, mustard, and Versatile Veggies spice blend until well combined. 

Top brussels sprouts with mixture and continue cooking until tender and liquid has reduced, stirring as needed. Top with grated cheese, if desired.

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