Brussels Sprouts with Shallots & Mustard Seeds
Shallots and mustard seeds lend an elegance to a traditional fall favorite.
|4 t||mustard seeds, toasted |
|2 1⁄2 lb||Brussels sprouts, trimmed |
|1⁄4 c||butter |
|6 ||large shallots, finely chopped |
|1 T||fresh lemon juice |
|2 t||Dijon mustard |
In a small dry skillet toast mustard seeds over medium-low heat about 3 minutes or until lightly toasted and beginning to pop.
Boil Brussels sprouts about 5 minutes or until crisply tender. Drain and chill in ice water. Cut in half when cool.
Melt butter over medium heat and sauté shallots about 4 minutes or until golden. Add Brussels Sprouts and sauté until well heated. Toss with lemon juice, mustard seeds and salt and pepper to taste.
A great side for many meat dishes or pasta. Serve with white wine.