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
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
- Iron 15.0
- Folate 42.0
- Calcium 7.0
- Vitamin A 11.0
- Vitamin C 155.0