Serves 4; can be multiplied.
Ingredients
1/4 cup whole almonds
3 Tbsp extra virgin olive oil
1 lb Brussels sprouts, ends and outer leaves trimmed, cut in quarters lengthwise through the root
1 small onion, diced
1 Tbsp maple syrup
3 Tbsp Dijon mustard (country style, with seeds)
1/4 tsp kosher salt
1/4 tsp fresh black pepper
1 oz soft goat cheese, crumbled
Directions
In a large, dry, nonstick frying pan, heat the almonds over low heat for 3-4 minutes, until warmed through but not burned. Remove to a bowl and set aside.
Pour the oil into the pan, and heat for 20 seconds. Add the Brussels sprouts and onion, and toss to coat with the oil. Cook, shaking the pan frequently, for 5 minutes. If your sprouts are large and still not cooked through, add 1 tablespoon of water and immediately cover the pan. Let them steam for 1 minute. Remove the cover, and shake again to make sure no sprouts are sticking to the pan.
In a small bowl, quickly stir together the maple syrup, mustard, salt and pepper. Add this to the Brussels sprouts along with the almonds. Use a rubber spatula to stir everything together.
Transfer to a serving dish, and dot here and there with goat cheese crumbles, which will soften from the heat of the Brussels sprouts and get a little bit melty.
Serve warm.