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:
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".
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 :-)
I'm with you, Cyndi, and I have a container of brussels sprouts that I'm going to fix your way. Sounds delicious.
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.
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...
Post a Comment