Preheat oven to 400 degrees F (204 C) — use the convection setting if you have it for crispier Brussels sprouts.
Prepare sauce by adding grainy mustard to a medium mixing bowl, along with spicy mustard, honey (or maple syrup), coconut aminos, and salt and pepper. Stir to combine. Taste and adjust flavor as needed, adding more salt and pepper to taste, coconut aminos for depth of flavor, honey for sweetness, spicy mustard for kick, or grainy mustard for texture.
Add halved Brussels sprouts to the bowl and top with a pinch each salt and pepper for added flavor. Then gently toss / stir to coat.
Allow Brussels sprouts to marinate for 10 minutes uncovered at room temperature.
In the meantime, toast slivered almonds (optional) in a skillet over medium-low heat until golden brown, stirring frequently. Also pit and chop dates (optional). Set aside.
Heat a large skillet over medium heat. Once hot, add just enough oil to coat the pan. Wait 1 minute, then use tongs or a slotted spoon to add the Brussels sprouts to the hot skillet, leaving the excess marinade behind (you’ll use it later to glaze after cooking). Ensure the sprouts are arranged cut-side down to get a sear.
Pan fry for 3-4 minutes, then stir with a spoon to toss. Transfer to the preheated oven and roast at 400 degrees F for 8-12 minutes, or until the sprouts are golden brown and tender.
Remove from the oven and add remaining marinade, toasted almonds, and dates (optional). Serve immediately.
Store leftovers covered in the refrigerator for up to 2-3 days. Not freezer friendly.
*Nutrition information is a rough estimate calculated without optional ingredients. *Inspired by the Fried Brussels Sprouts at Mattie’s in Austin, TX.