Brussels Sprouts With Onion and Mustard Seeds

READY IN: 30mins
Recipe by Irmgard

This recipe from the Canadian Living website is a very scrumptious way to serve a vegetable is scorned by many. I served it as a side dish with roast lamb and they went over a real treat. This dish reheats well also so it can be made ahead of time.

Top Review by Spice Princess

This was a delicious way to make Brussels sprouts! I followed the recipe exactly (except for using veggie stock in place of chicken) and it turned out just great. I have tried several other recipes that pair sprouts with mustard, but this one was different since it uses both Dijon mustard and whole mustard seeds. The seeds give it kind of a nutty flavor that you don't get with prepared mustard. DH has recently decided to like Brussels sprouts, so I can no longer hoard treasures like this all to myself ;) I will definitely be making this one again, thanks for sharing, Irmgard!

Ingredients Nutrition

Directions

  1. Trim the outer leaves of the Brussels sprouts and cut an X in the bottom of each.
  2. In a large pot of boiling salted water, cover and cook the Brussels sprouts until tender-crisp, about 6 minutes.
  3. Drain and chill under cold water, then drain well.
  4. In a large nonstick skillet, toast the mustard seeds over medium heat, stirring, until aromatic and the seeds begin to pop, about 3 minutes.
  5. Add the oil, onion, garlic, salt and pepper.
  6. Cook over medium-high heat until softened, about 2 minutes.
  7. Add the Brussels sprouts, stock, mustard and lemon juice and cook, tossing occasionally, until heated through and the Brussels sprouts are coated, about 2 minutes.

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