BRUSSELS SPROUTS WITH ONION AND MUSTARD SEEDS
This recipe from the Canadian Living website is a very scrumptious way to serve a vegetable is scorned by many. I served it as a side dish with roast lamb and they went over a real treat. This dish reheats well also so it can be made ahead of time.
Provided by Irmgard
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
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