Brussels Sprouts With Shallots And Mustard Seed Recipes

BRUSSELS SPROUTS WITH MUSTARD SEEDS

Steps:

• Heat the vegetable oil in a thick bottomed pan.
• Add mustard seeds and fry for 2-3 minutes.
• Add red chilies, ground coriander and ground cumin
• Add the Brussels sprouts and water.
• Cover the pan and let simmer for 15 minutes.
• Fry for 10-15 minutes or until golden brown.
• Add salt to taste and serve hot with roti.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD

Steps:

• Whisk oil, vinegar & mustard together.
• Toss with vegetables & season to taste.
• Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
• Melt butter in a large skillet & stir in veggies.
• Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
• Sprinkle with dill.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS

Steps:

• 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. 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. 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.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEED

Steps:

• Stir mustard seed in a small skillet over medium low heat until seeds are lightly toasted and beginning to pop, about 3 minutes. Remove from heat and cool.
• Cook brussels sprouts in large pot of boiling water until crisp tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain. (mustard seeds and brussel sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill).
• Melt butter in large skillet over medium high heat. Add shallots and saute until tender and golden, about 4 minutes. Add brussels 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.
• Note: I will make the whole dish ahead of time and chilled. Heat for about 1/2 hour at 350 or until heated through. If you are fortunate to get sprouts on a stalk, they will last 4 - 6 weeks in a dry, cool place. I have placed mine outside on the deck and they have lasted through snow storms!

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS

Steps:

• Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
• Cook brussels sprouts in 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 brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
• Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté 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.