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Brussels sprouts get their name from the capital of Belgium where they may have first been cultivated.
This seasonal vegetable, looking like mini-cabbages, may be evenly tied with okra for the title of "most despised vegetable" which is really too bad.
I have a feeling that most people have only eaten brussels sprouts that have been steamed or boiled to death which probably explains why they get such a bad rap (overcooking tends to cause them to become strong-flavored.)
For those that are on the wary side, this recipe could make you a convert.
Toasted mustard seeds and prepared dijon mustard combine to make a tasty double-mustard sauce for perfectly cooked brussels sprouts.
Shallots, lemon juice, and butter add supporting flavor and richness.
This is an easy side dish for the fall and winter months.
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Dark, Grainy Bread
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Wild Mushroom Risotto
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Dijon Brussels Sprouts
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Leafy Green Salad
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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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