Ingredients

• 2/3 cup creme fraiche
• 1/3 cup whole-grain mustard
• 2 tablespoons cider vinegar
• 1 tablespoon honey
• Kosher salt and freshly cracked black pepper
• 1/2 cup canola oil
• 4 cups sliced Brussels sprouts (quartered or cut into sixths, depending on size)

Instructions

1. Watch how to make this recipe.
2. In a small mixing bowl, whisk together the creme fraiche, mustard, vinegar and honey. Season with salt and pepper and set aside.
3. In a straight-sided shallow saute pan, heat the canola oil over medium-high heat. Add the Brussels sprouts; they should begin to sizzle and fry immediately. Continue to cook, rotating the Brussels sprouts on all sides, until crispy, about 5 minutes.
4. Drain the Brussels sprouts and toss in enough vinaigrette to dress them. Season with salt and pepper and serve.