Brussels Sprouts with Shallots and Mustard

CountryLady's Note:

The tangy mustard marinade gives sprouts an interesting flavour!

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 8 shallots , peeled & halved
• 2 lbs Brussels sprouts , trimmed & cut in half
• salt & freshly ground black pepper
• 3 tablespoons butter
• 1 cup chicken or 1 cup vegetable stock or 1 cup broth
• 2 tablespoons chopped fresh dill

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.

Reviews

[Kozmic Blues]

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.

[ellie_]

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

[Aunt Cookie]

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.