Ingredients

2 teaspoons mustard seeds
1 pound small brussels sprouts, trimmed
2 tablespoons butter
2 large shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
salt and pepper

Cooking Instructions

Heat a small skillet over medium heat. Add the mustard seeds and stir until they are lightly toasted and begin to pop (about 3 minutes.) Remove from heat and set aside to cool.

Cook the brussels sprouts in large pot of boiling salted water until crisp-tender (about 4 minutes.) Drain the cooked brussels sprouts and then place them in bowl of ice water to stop the cooking. Drain again and cut the brussels sprouts in half.

Melt the butter in large nonstick skillet over medium heat. Add the shallots and cook until translucent and tender (about 4 minutes.) Add the brussels sprouts and cook until just tender and heated through (about 6 minutes.) Add the lemon juice, mustard, and mustard seeds and toss to blend. Season with salt and pepper and serve.

Makes 4 servings

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recipe courtesy of elliemay.com