Bean sprouts are one of those underrated vegetables that can go from limp and forgettable to genuinely craveable with the right technique — and this recipe nails it. Thoroughly drying the sprouts before they hit the pan is the key move here, giving you those golden, lightly charred edges instead of a soggy, steamed mess. The coating of Dijon mustard, tamari, and fresh thyme creates a savory, slightly tangy glaze that clings to every sprout and caramelizes beautifully in the hot skillet. Garlic-infused oil does all the heavy lifting on flavor without introducing any high-FODMAP garlic solids, making this a genuinely gut-friendly dish that doesn't taste like a compromise. If you're using the optional scallion greens, only the green tops are included — a smart swap that keeps the dish on track while still delivering that mild oniony finish. A quick squeeze of lemon right before serving brightens everything up and makes the flavors pop. This comes together in under 15 minutes and serves four, so it works just as well as a fast weeknight side as it does alongside a weekend spread.
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Rinse the bean sprouts under cold water, then spread them on a clean kitchen towel and pat thoroughly dry — any surface moisture will steam the sprouts instead of crisping them.
In a large mixing bowl, whisk together the Dijon mustard, tamari, thyme leaves, salt, and pepper until combined. Add the dried bean sprouts and toss until evenly coated.
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