Brussels Sprouts with Onion and Mustard Seed
Stacy Bodnar
ingredients
- 8 cups small Brussels sprouts
- 1 tbsp mustard seeds
- 1 tbsp extra-virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 tsp each salt and pepper
- 1/3 cup chicken stock
- 1 tbsp Dijon mustard
- 1 tsp lemon juice
directions
- 1
Trim outer leaves of Brussels sprouts; cut x in bottom of each. In large pot of boiling salted water, cover and cook Brussels sprouts until tender-crisp, about 6 minutes. Drain and chill under cold water; drain well.
- 2
(Make ahead: Cover and refrigerate for up to 24 hours; add 2 minutes to reheating.
- 3
In large nonstick skillet, toast mustard seeds over medium heat, stirring, until aromatic and seeds begin to pop, about 3 minutes. Add remaining ingredients and simmer until blended and well heated. Pour over Brussels sprouts, stirring until warm and serve.
Source: Canadian Living
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