Brussels Sprouts with Shallots and Mustard

Total Time
40mins
Prep 10 mins
Cook 30 mins

The tangy mustard marinade gives sprouts an interesting flavour!

Ingredients Nutrition

Directions

  1. Whisk oil, vinegar & mustard together.
  2. Toss with vegetables & season to taste.
  3. Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
  4. Melt butter in a large skillet & stir in veggies.
  5. Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
  6. Sprinkle with dill.
Most Helpful

Good flavor on this veggie dish. Next time I think I'll let the sprouts roast a little longer, per my husbands request : /, he likes them super-soft. I thought the roasted shallots were a nice touch. AND the fresh dill was a great addition at the end. I almost didn't add it (shame on me!) because when I tasted the sauce, I thought the flavors were just right as it was. I am so glad that I did because it really added alot.

Kozmic Blues March 29, 2004

Excellent brussel sprouts and very easy to make even though I forgot the dill. Thanks for sharing!

ellie_ December 25, 2003

This was delicious. I worried that this would be a bit of shallot overload, but they get cooked enough that their flavor is very mild. I forgot to add the fresh dill (I even had some, but just forgot!), but I imagine it would have made this even better. Thanks for sharing.

Aunt Cookie March 21, 2009