Equipment
Ingredients
Vegetables & Protein
- 450 g brussels sprouts, trimmed and halved
- 400 g cauliflower, cut into small bite-sized florets
- 425 g dark red kidney beans, cooked
- 1 red onion, sliced into wedges
- 30 ml olive oil
Lemon-Mustard Sauce
- 30 g dijon mustard, smooth or grainy
- 30 ml lemon juice
- 1 g lemon zest
- 10 ml maple syrup
- 2 garlic, minced
- 3 g salt
- 1 g black pepper, freshly cracked
Garnish
- 10 g fresh parsley, chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 200 kcal
- Protein
- 8 g
- Carbohydrates
- 24 g
- Fat
- 10 g
- Fiber
- 7 g
- Sugar
- 8 g
- Sodium
- 438 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 2 mg
- Potassium
- 1100 mg
- Calcium
- 108 mg
- Iron
- 3.8 mg
- Magnesium
- 66 mg
- Phosphorus
- 179 mg
- Zinc
- 1.1 mg
- Vitamin A
- 53 mcg
- Vitamin C
- 152 mg
- Vitamin E
- 2.2 mg
- Vitamin K
- 261 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.28 mg
- Riboflavin
- 0.22 mg
- Niacin
- 1.6 mg
- Folate
- 151 mcg
- Water
- 287 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Whisk together the Dijon mustard, lemon juice, lemon zest, maple syrup (if using), minced garlic, salt, and pepper in a small bowl until emulsified. Set aside.
Heat 20ml of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, arrange the Brussels sprouts cut-side down in a single layer. Scatter the cauliflower florets around them.
Sear undisturbed for 4-5 minutes until the sprouts and cauliflower develop a deep golden-brown char on the bottom.
Add the red onion wedges and the remaining 10ml of olive oil. Stir well to flip the vegetables. Continue to sauté for another 5-7 minutes, stirring occasionally, until the vegetables are tender-crisp.
Reduce heat to medium-low. Add the drained red kidney beans to the skillet and toss gently to warm through, about 2 minutes.
Pour the prepared mustard-lemon sauce over the mixture. Toss rapidly for 30 seconds to coat everything evenly and warm the sauce without breaking the emulsion. Remove from heat immediately.
Garnish with fresh chopped parsley and serve immediately.
Chef's Notes
- The key to this dish is the 'hard sear.' Do not disturb the Brussels sprouts for the first few minutes; that caramelization provides the savory depth that replaces meat.
- If using a cast-iron skillet, the residual heat is significant. Remove the pan from the burner before adding the sauce to prevent the mustard from becoming bitter.
- For extra protein, you can add hemp seeds or sunflower seeds as a crunchy topping right before serving.
- Ensure the cauliflower florets are cut small (approx 2-3 cm) so they cook at the same rate as the halved Brussels sprouts.
Storage
Refrigerator: 3 days — Store in an airtight container. The vegetables may lose some crispness upon reheating.
Reheating: Reheat quickly in a hot skillet for 2-3 minutes to restore texture.
Troubleshooting
Vegetables are mushy or soggy
Cause: The pan was overcrowded or the heat was too low, causing the vegetables to steam instead of sear.
Fix: Remove beans, spread vegetables on a baking sheet, and place under a broiler for 2-3 minutes to dry out slightly.
Prevention: Use a very large pan or cook the vegetables in two batches. Ensure oil is hot before adding vegetables.
Cultural Context
Skillet suppers are a staple of modern American home cooking, prioritizing efficiency and cleanup without sacrificing flavor. This dish highlights winter brassicas, which sweeten after frost, pairing them with the brightness of citrus—a classic technique to cut through the sulfurous notes of cabbage-family vegetables.
