Brussels Sprouts with Shallots and Mustard Seeds

1. 1

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

2. 2

   Remove from heat.

3. 3

   Cool.

4. 4

   Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes.

5. 5

   Drain.

6. 6

   Place in bowl of ice water to cool.

7. 7

   Drain and cut in half.

8. 8

   (Mustard seeds and brussels sprouts can be made 1 day ahead.

9. 9

   Store mustard seeds at room temperature.

10. 10

    Wrap brussels sprouts in paper towels; cover and chill.)

11. 11

    Melt butter in large nonstick skillet over medium-high heat.

12. 12

    Add shallots and saute until tender and golden, about 4 minutes.

13. 13

    Add brussels sprouts and saute until just tender and heated through, about 8 minutes.

14. 14

    Add lemon juice, mustard, and mustard seeds; toss to blend.

15. 15

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.