Wednesday, March 30, 2011

Mustard and dill Brussels Sprouts


No, you can never have too many ways to prepare Brussels sprouts...it's just a fact of life!

Mustard and dill Brussels Sprouts

Up to 1 lb of Brussels Sprouts, quartered
2 T olive oil
1 T lemon juice
1 T whole-grain mustard
1 shallot, minced
1 T chopped fresh dill
Dash of salt and pepper

Steam or microwave the sprouts until just tender.  Whisk the other ingredients together in a serving bowl.  Add the sprouts and toss to coat.

5 comments:

Shirley said...

Hey Cyndi, How do you think this sauce would work with fresh asparagus?
I love brussel sprouts, so I've gotta try this. I'm assuming you used fresh??
Thanks for a great new way to "eat your veggies".

Cyndi L said...

Mustard and dill with asparagus? That's gotta be next on my list, just as soon as the local fresh asparagus starts showing up! Great idea Shirley...make a little foil pack and cook them for about 9 minutes or so :-)

ARLENE said...

I'm with you, Cyndi, and I have a container of brussels sprouts that I'm going to fix your way. Sounds delicious.

Eileen Bergen said...

No, we don't need "too many ways" to prepare Brussels sprouts - just a few good ones. This sounds delish.

I also like the suggestion to try the sauce with asparagus. Do you know asparagus is now available frozen? I love having my favorite veggie always on hand.

Cyndi L said...

LOL! I love Brussels sprouts anyway they come, so to me there can simply never be too many different options :-) Eileen, sorry, but I'd rather wait until asparagus is in season...