Brussels Sprouts With Shallots And Mustard Seeds

1. 1

   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.

2. 2

   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.

3. 3

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.