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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Brussels Sprouts with Shallots and Mustard Seeds Recipe

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This recipe for Brussels Sprouts with Shallots and Mustard Seeds is from Janet's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 tsp. mustard seeds
2 1/2 pounds small Brussels sprouts, trimmed
1/4 cup butter
6 large shallots, finely chopped
1 T fresh lemon juice
2 tsp. Dijon mustard
Directions:
Directions:
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 and cool.
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.
3. Melt butter in large nonstick skillet over medium-high heat. Add shallots and saute until tender and golden, about 4 minutes. Add Brussels sprouts and saute 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.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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