Brussels Sprouts with Onion and Mustard Seeds

Brussels Sprouts with Onion and Mustard Seeds IMAGE Author: Canadian Living Credits: Brussels Sprouts with Onion and Mustard Seeds IMAGE

The best time of year for brussels sprouts is after the first frost. This dish delivers a delicious tangy, slightly spicy hit in every bite.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: September 2004

Ingredients

Method

Trim outer leaves of brussels sprouts; cut X in bottom of each. In large pot of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 6 minutes. Drain and chill under cold water; drain well. (Make-ahead: Cover and refrigerate for up to 24 hours; add 2 minutes to reheating.)

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

Add oil, onion, garlic, salt and pepper; cook over medium-high heat until softened, about 2 minutes.

Add brussels sprouts, stock, mustard and lemon juice; cook, tossing occasionally, until heated through and brussels sprouts are coated, about 2 minutes.

Nutritional facts <b>Per serving:</b> about

  • Sodium 594 mg
  • Protein 5 g
  • Calories 100.0
  • Total fat 4 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 16 g

%RDI

  • Iron 15.0
  • Fibre 0.0
  • Folate 42.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 155.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Brussels Sprouts with Onion and Mustard Seeds

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