To a mason jar, add garlic, mustard, maple syrup, olive oil and lemon juice.

Season to taste.
Top with lid and shake until emulsified.
Add 3-4 tbsp of olive oil to a skillet.
Lay Brussels sprouts, cut-side down, in the pan in a single layer.
Cover skillet with a lid, place over medium heat and cook for about 5 mins or until the bottoms of the sprouts start to develop a crust.
Remove lid and cook for an additional 4-5 mins with the vinaigrette.

To a mason jar, add garlic, mustard, maple syrup, olive oil and lemon juice.

Season to taste.
Top with lid and shake until emulsified.
Add 3-4 tbsp of olive oil to a skillet.
Lay Brussels sprouts, cut-side down, in the pan in a single layer.
Cover skillet with a lid, place over medium heat and cook for about 5 mins or until the bottoms of the sprouts start to develop a crust.
Remove lid and cook for an additional 4-5 mins with the vinaigrette.