Brussels Sprouts with Onion and Mustard Seeds

Brussels Sprouts with Onion and Mustard Seeds

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
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.

Servings: 6

Tags: brussels sprout, chicken stock, dijon mustard, garlic, lemon juice, mustard seeds, olive oil, onion, pepper, salt

Nutritional Info

approx. per serving


pro5 g

total fat4 g

sat. fat1 g

carb16 g

fibre6 g

chol0 mg

sodium594 m




vit A11%

vit C155%


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