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.
8 cups (2 L) small brussels sprouts (about 2 lb/1 kg)
1 tbsp (15 mL) mustard seeds
1 tbsp (15 mL) extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
1/3 cup (75 mL) chicken stock
1 tbsp (15 mL) dijon mustard
1 tsp (5 mL) lemon juice
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.