Brussels Sprouts With Onion and Mustard Seeds

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.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 2  lbs Brussels sprouts
• 1  tablespoon mustard seeds
• 1  tablespoon extra virgin olive oil
• 1  onion, finely chopped
• 2  garlic cloves, minced
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper
• 1⁄3 cup  chicken stock
• 1  tablespoon Dijon mustard
• 1  teaspoon lemon juice

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.