Brussels Sprouts With Onion And Mustard Seeds

1. 1

   Trim the outer leaves of the Brussels sprouts and cut an X in the bottom of each.

2. 2

   In a large pot of boiling salted water, cover and cook the Brussels sprouts until tender-crisp, about 6 minutes.

3. 3

   Drain and chill under cold water, then drain well.

4. 4

   In a large nonstick skillet, toast the mustard seeds over medium heat, stirring, until aromatic and the seeds begin to pop, about 3 minutes.

5. 5

   Add the oil, onion, garlic, salt and pepper.

6. 6

   Cook over medium-high heat until softened, about 2 minutes.

7. 7

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.