Brussels Sprouts With Shallots And Mustard Seeds Recipe

Ingredients

4 teaspoons mustard seed

2-1/2 pounds small Brussels sprouts, trimmed

1/4 cup (1/2 stick) butter

6 large shallots, finely chopped

1 tablespoon fresh lemon juice

2 teaspoons Dijon mustard

Preparation

Stir mustard seeds in dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat and cool.

Cook sprouts in a large pot of boiling, salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. Mustard seeds and sprouts can be made 1 day ahead - if so, store the seeds at room temperature but wrap sprouts in paper towels and chill.

Melt butter in a large non-stick skillet over medium-high heat. Add shallots and saute until tender and golden, about 4 minutes. Add sprouts and saute until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

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