Boistfort Valley Farm
Community Supported Recipe Box

Brussels Sprouts with Shallots and Mustard Seeds


  • 2 teaspoons mustard seeds
  • 1 pound small brussels sprouts, trimmed and halved
  • 1/4 stick butter
  • 1 large shallot, finely chopped
  • 1/2 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard


dish: side
season: fall

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.

Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden. Add brussels sprouts and cover, checking occasionally and adding a small amount of water to prevent sticking. When just tender, remove the lid and sauté until the sprouts are browning in places. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

Adapted from Bon Appétit, December 2001