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Ingredients
| brussels sprouts: 2 lbs |
| yellow mustard seed: 1 Tbl |
| olive oil: 1 Tbl |
| onions: 1 (finely chopped) |
| garlic: 2 cloves (minced) |
| salt: 1/4 tsp |
| black pepper: 1/4 tsp |
| chicken stock: 1/3 cup |
| Dijon mustard: 1 Tbl |
| lemon juice: 1 tsp |
Brussels Sprouts With Onion and Mustard Seeds
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- 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.
- Add the Brussels sprouts, stock, mustard and lemon juice and cook, tossing occasionally, until heated through and the Brussels sprouts are coated, about 2 minutes.