Sautéed Brussels Sprouts with Mustard & Hazelnuts

Super easy sautéed Brussels sprouts – flavourful sprouts and chopped hazelnuts sautéed in a simple garlic infused olive oil and tossed in a light mustard dressing. | Paleo + Vegan + Whole30

3 tablespoons olive oil
2 large garlic cloves, peeled and smashed
1 pound brussels sprouts, ends trimmed and cut in half
1/2 cup hazelnuts, roughly chopped
1 tablespoon wholegrain mustard
2 teaspoons dijon mustard
1/2 teaspoon sea salt (or to taste)
1/4 teaspoon ground black pepper

View the full recipe at A Saucy Kitchen →