Brussels Sprouts with Onion and Mustard Seeds

This dish reheats well also so it can be made ahead of time. Serves 6
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

Trim the outer leaves of the Brussels sprouts and cut an X in the bottom of each.
In a large pot of boiling salted water, cover and cook the Brussels sprouts until tender-crisp, about 6 minutes. Drain and chill under cold water, then drain well.
In a large nonstick skillet, toast the mustard seeds over medium heat, stirring, until aromatic and the seeds begin to pop, about 3 minutes.
Add the oil, onion, garlic, salt and pepper.
Cook over medium-high heat until softened, about 2 minutes.

No comments:

Post a Comment