Brussels Sprouts with Shallots and Mustard |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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The tangy mustard marinade gives sprouts an interesting flavour! 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.
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