Brussels Sprouts with Shallots & Mustard Seeds

Serving size:


    • 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
30 minutes
Ready in
30 minutes


Shallots and mustard seeds lend an elegance to a traditional fall favorite.

Adapted from Bon Apetit


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.


Special Diets: