Brussels Sprouts With Pear Mostarda

FOR PEAR MOSTARDA

Step 1: Peel the pears, split in half and remove the cores. Keep in water with a slice of lemon.

Step 2: Heat up sugar, water, white wine and champagne vinegar. When sugar is dissolved gently add pears to liquid. Add yellow mustard seeds, cinnamon stick, prepared horseradish and bay leaves.

Step 3: Bring the mixture up to simmer and cover making sure pears stay submerged. Use a piece of parchment paper and a small plate to weight it down.

Step 4: When you can easily insert and remove a skewer into the pears, they are done. Add prepared whole grain mustard. Cool and dice.

FOR BALSAMIC HONEY GLAZE

Step 5: Combine all ingredients into a saucepan.

Step 6: Bring to boil, then reduce heat to simmer.

Step 7: Simmer until the sauce is reduced by half, about 15-20 minutes.

TO ASSEMBLE

Step 8: Note: you can start by frying the Brussels sprouts before placing it into the oven (should take about over the stove-top for about 90 seconds but this can be done on the stove or in the oven or partially by using both methods.

Step 9: First, you need to heat the oven up to 425 degrees.

Step 10: Place a large cast iron pan in the oven to get it hot.

Step 11: Toss Brussels sprouts with a little oil and put in hot pan in the oven. They will start to brown; do not get nervous the flavor only improves. You do not want them burnt, though. It should take about 25 minutes. Only stir a couple of times. The more you stir the slower they will cook.

Step 12: When they are almost done about (3 minutes away) add the pear mostarda and sunflower seeds.

Step 13: Remove from oven; season and drizzle with glaze. You do not want any liquid to accumulate just enough glaze to be absorbed by the Brussels sprouts. Remember you can always add more. It would be a disservice not to say that this recipe would be great with a little pork (bacon, pancetta, crispy prosciutto or even a little-crumbled sausage). Pour another glass of wine, and enjoy!