Brussels Sprouts with Shallots and Mustard

The tangy mustard marinade gives sprouts an interesting flavour!

• Ready In: 40 mins
• Serves: 8

Ingredients

• 1⁄4 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.