Print
Email
Add a photoServings: 8
Ingredients
- 4 tsp mustard seeds
- 2 1/2 lb small brussels sprouts trimmed
- 1/4 c. butter - (1/2 stick)
- 6 lrg shallots finely minced
- 1 Tbsp. fresh lemon juice
- 2 tsp Dijon mustard Salt to taste Freshly-grnd black pepper to taste
Directions
- Stir mustard seeds in small dry skillet over medium-low heat till seeds are lightly toasted and begin to pop, about 3 min. Remove from heat. Cold.
- Cook brussels sprouts in large pot of boiling salted water till crisp-tender, about 5 min. Drain. Place in bowl of ice water to cold. Drain and cut in half. (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.)
- Heat butter in large nonstick skillet over medium-high heat. Add in shallots and saute/fry till tender and golden brown, about 4 min. Add in brussels sprouts and saute/fry till just tender and heated through, about 8 min. Add in lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.
- This recipe yields 8 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 138g | |
| Recipe makes 8 servings | |
| Calories 114 | |
| Calories from Fat 58 | 51% |
| Total Fat 6.61g | 8% |
| Saturated Fat 3.75g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 73mg | 3% |
| Potassium 513mg | 15% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 5.1g | 17% |
| Sugars 2.97g | 2% |
| Protein 4.81g | 8% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
