Brussels Sprouts With Onion and Mustard Seeds |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
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. 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.
|
|