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Recipes

Brussels Sprouts with Shallots and Mustard Seeds

By Marlena Spieler

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

4

teaspoons mustard seeds

2

1/2 pounds small brussels sprouts, trimmed

1

/4 cup (1/2 stick) butter

6

large shallots, finely chopped

1

tablespoon fresh lemon juice

2

teaspoons Dijon mustard

Need to make a substitution?

Preparation

  1. Step 1

    Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.

    Step 2

    Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. DO AHEAD Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.

    Step 3

    Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

Explore Bon AppétitBrussels SproutVegetableShallotEasyWeeknight MealsSideNut-FreeVegetarianKetoSauté