Brussel Sprouts With Mustard Seed Recipes

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BRUSSELS SPROUTS WITH MUSTARD SEEDS



Brussels Sprouts With Mustard Seeds image

Love me some sproutage! ('Cept I haven't tried this yet. Just storing it here until I work through the 5-foot-high stack of printed recipes on my kitchen counter.) Many thanks to reviewer Chef #486725 for pointing out the missing oil in the ingredients which I've since added.

Provided by Sandi From CA

Categories     Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 9

1/2 tablespoon vegetable oil
1 lb Brussels sprout (450 g)
2 teaspoons mustard seeds
dried red chili, to taste
1/2 teaspoon coriander powder
1/2 teaspoon cumin powder
black pepper
salt
1/4 cup water

Steps:

  • Heat the vegetable oil in a thick bottomed pan.
  • Add mustard seeds and fry for 2-3 minutes.
  • Add red chilies, ground coriander and ground cumin
  • Add the Brussels sprouts and water.
  • Cover the pan and let simmer for 15 minutes.
  • Fry for 10-15 minutes or until golden brown.
  • Add salt to taste and serve hot with roti.

Nutrition Facts : Calories 129.6, Fat 5.6, SaturatedFat 0.7, Sodium 49.6, Carbohydrate 17.6, Fiber 6.5, Sugar 4.2, Protein 6.7

BRUSSELS SPROUTS WITH BROWN BUTTER AND GRAIN MUSTARD



Brussels Sprouts with Brown Butter and Grain Mustard image

This recipe is a favorite of mine for Thanksgiving, but we have also used it at times in my restaurants for a side of vegetables. The sweet and bitter of the Brussels sprouts combine with the earthy mustard, toasty butter and the acid, making quite a magical flavor combination.

Provided by Food Network

Categories     side-dish

Yield Serves 8

Number Of Ingredients 5

2 pounds Brussels sprouts
1/4 cup butter
3 heaping tablespoons of whole grain mustard
2 tablespoons banyuls vinegar, red wine vinegar can substitute
1/4 cup roughly chopped flat leaf parsley

Steps:

  • Remove the rough exterior leaves of the Brussels sprouts along with any of the stem and discard. Remove a few layers of the greenish leaves until the yellow starts to show, keep the green leaves separate from the centers. Quarter the centers. Blanch the centers in salted boiling water until just al dente, about 4-5 minutes, and then spread on a large surface pan to cool. Very briefly plunge the green leaves into the water, remove and spread out to cool.
  • To finish the dish, use a fairly large non-reactive and not black-bottomed pan, place the butter in pan and put on a medium to medium-high heat. Cook the butter until golden brown and giving off a nutty aroma, add the grain mustard to the pan and toast slightly for just a moment. Add the Brussels sprouts and cook for about two minutes or just until the sprouts are hot throughout, add the vinegar and taste for seasoning. Add salt and pepper as necessary and finish with the parsley.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEEDS



Brussels Sprouts with Shallots and Mustard Seeds image

Categories     Vegetable     Side     Sauté     Winter     Brussels Sprout     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

4 teaspoons mustard seeds
2 1/2 pounds small brussels sprouts, trimmed
1/4 cup (1/2 stick) butter
6 large shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard

Steps:

  • 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.
  • Cook brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill.)
  • Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.

BRUSSELS SPROUTS WITH DIJON MUSTARD



Brussels Sprouts with Dijon Mustard image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1/2 cup water
2 to 4 tablespoons butter
1/2 teaspoon salt
1 pound Brussels sprouts, trimmed of yellow or wilted leaves and halved lengthwise
2 tablespoons Dijon mustard

Steps:

  • Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or a large deep skillet. Cover and steam over medium-heat until the Brussels sprouts are brightly colored and just tender, 5 to 10 minutes.
  • Remove the lid and continue to cook until the liquid evaporates, 1 to 2 minutes longer. Saute to intensify flavors, 1 to 2 minutes longer. Adjust seasonings, including pepper to taste, and serve.
  • Remove Brussels sprouts from pan. Add mustard to remaining liquid in pan. Stir and make sauce.
  • Pour over Brussels sprouts.

MUSTARD BRUSSELS SPROUTS



Mustard Brussels Sprouts image

Mustard boosts the green flavor of the sprouts in this versatile side dish. Great served with breaded chicken or pork chops. -Leah-Anne Schnapp, Grove City, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 5 servings.

Number Of Ingredients 9

1-1/2 pounds fresh brussels sprouts
1/3 cup chopped shallots
1 tablespoon butter
1/3 cup half-and-half cream
4-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon dried tarragon
1/8 teaspoon pepper
2 tablespoons grated Parmesan cheese

Steps:

  • Cut an "X" in the core of each brussels sprout. In a Dutch oven, bring 1/2 in. of water to a boil. Add brussels sprouts; cover and cook for 8-12 minutes or until tender., Meanwhile, in a small saucepan, saute shallots in butter until tender. Add the cream, mustard, salt, tarragon and pepper. Cook and stir over medium heat until thickened. Drain sprouts; add cream mixture and heat through. Sprinkle with cheese.

Nutrition Facts : Calories 121 calories, Fat 5g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 316mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 6g protein. Diabetic Exchanges

GARLIC-ROASTED BRUSSELS SPROUTS WITH MUSTARD SAUCE



Garlic-Roasted Brussels Sprouts with Mustard Sauce image

Don't be afraid to bring out the roasted Brussels sprouts. Mellowed with mustard sauce, they may just delight even the most skeptical folks. -Becky Walch, Orland, California

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

1-1/2 pounds fresh Brussels sprouts, halved
2 tablespoons olive oil
3 garlic cloves, minced
1/2 cup heavy whipping cream
3 tablespoons Dijon mustard
1/8 teaspoon white pepper
Dash salt

Steps:

  • Place Brussels sprouts in an ungreased 15x10x1-in. baking pan. Combine oil and garlic; drizzle over sprouts and toss to coat., Bake, uncovered, at 450° until tender, 10-15 minutes, stirring occasionally., Meanwhile, in a small saucepan, combine the cream, mustard, pepper and salt. Bring to a gentle boil; cook until slightly thickened, 1-2 minutes. Spoon over Brussels sprouts.

Nutrition Facts : Calories 167 calories, Fat 12g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 241mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 4g fiber), Protein 4g protein.

BRUSSELS SPROUTS WITH SHALLOTS AND MUSTARD SEED



Brussels Sprouts With Shallots and Mustard Seed image

Living in the Fraser Valley, we are very fortunate to have good friends who are growers. We will receive 12 (or more) stalks of brussel sprouts come every November....so I am always looking for new ways to serve them up. These friends, suprisingly, do not like sprouts....but they have raved to other friends that they loved the way these were made up

Provided by Abby Girl

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 6

4 teaspoons mustard seeds
2 1/2 lbs Brussels sprouts, trimed and quartered
2 1/4 tablespoons butter
6 large shallots, finely chopped
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard

Steps:

  • Stir mustard seed in a small skillet over medium low heat until seeds are lightly toasted and beginning to pop, about 3 minutes. Remove from heat and cool.
  • Cook brussels sprouts in large pot of boiling water until crisp tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain. (mustard seeds and brussel sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap brussels sprouts in paper towels; cover and chill).
  • Melt butter in large skillet over medium high heat. Add shallots and saute until tender and golden, about 4 minutes. Add brussels sprouts and saute until just tender and heated through, about 8 minutes. Add lemon juice, mustard and mustard seeds; toss to blend. Season with salt and pepper.
  • Note: I will make the whole dish ahead of time and chilled. Heat for about 1/2 hour at 350 or until heated through. If you are fortunate to get sprouts on a stalk, they will last 4 - 6 weeks in a dry, cool place. I have placed mine outside on the deck and they have lasted through snow storms!

HASHED BRUSSELS SPROUTS WITH LEMON



Hashed Brussels Sprouts With Lemon image

A shower of lemon zest and black mustard seeds on a fast sauté of hashed brussels sprouts makes a traditional side dish with unexpected, bright flavors. Slice the sprouts a day or so before (a food processor makes it easy) and refrigerate until it's time to prepare them.

Provided by Julia Moskin

Categories     quick, side dish

Time 25m

Yield 8 to 12 servings

Number Of Ingredients 9

2 tablespoons freshly squeezed lemon juice, more to taste
Grated zest of 1 lemon
2 to 3 pounds brussels sprouts
2 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons black mustard seeds, cumin seeds, or poppy seeds
1/4 cup dry white wine or vermouth
Salt and pepper to taste

Steps:

  • Place lemon juice in a large bowl. Cut bottoms off sprouts, and discard. Working in batches, use a food processor fitted with the slicing blade to cut sprouts into thin slices. (If cutting by hand, halve sprouts lengthwise, and thinly slice them crosswise. The slices toward the stem end should be thinner, to help pieces cook evenly.) As you work, transfer slices into bowl with lemon juice. When all sprouts are sliced, toss them in juice and use your fingers to separate leaves. (Recipe can be prepared to this point and refrigerated, covered, for up to 3 hours.)
  • When ready to serve, heat oil and butter over high heat in a skillet large enough to hold all sprouts. When very hot, add sprouts, garlic and seeds, and cook, stirring often, until sprouts are wilted and lightly cooked, but still bright green and crisp, about 4 minutes. Some leaves may brown slightly.
  • Add wine and sprinkle with salt and pepper. Cook, stirring, 1 minute more. Turn off heat, add salt and pepper to taste, and more lemon juice if desired. Stir in the lemon zest, reserving a little for top of dish. Transfer to a serving bowl, sprinkle with remaining zest and serve.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 316 milligrams, Sugar 3 grams, TransFat 0 grams

SHREDDED BRUSSELS SPROUTS WITH PECANS AND MUSTARD SEEDS



Shredded Brussels Sprouts with Pecans and Mustard Seeds image

When shredded and sauteed, these sprouts become meltingly tender. The mustard seeds and lemon juice add tang, and the pecans provide crunch. This dish is perfect served alongside a holiday turkey.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 20m

Number Of Ingredients 7

1/3 cup pecans, coarsely chopped
2 containers (10 ounces each) Brussels sprouts, ends trimmed
1/2 tablespoon butter
2 teaspoons olive oil
1 tablespoon yellow mustard seeds
1 to 2 tablespoons fresh lemon juice
Coarse salt and ground pepper

Steps:

  • Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet and toast until fragrant and lightly browned, about 10 minutes; set aside.
  • Meanwhile, with the shredding disk of a food processor, shred Brussels sprouts (if you don't have a food processor, halve and thinly slice with a chef's knife). In a large nonstick skillet, heat butter and oil over medium-high heat. Add mustard seeds and cook, stirring occasionally, until fragrant, about 30 seconds. Add Brussels sprouts and cook, tossing occasionally until tender and beginning to brown, 7 to 9 minutes. Remove from heat, stir in lemon juice, and season with salt and pepper. Serve topped with pecans.

Nutrition Facts : Calories 169 g, Fat 12 g, Fiber 6 g, Protein 6 g

BRUSSELS SPROUTS 'SLAW' WITH MUSTARD BUTTER



Brussels Sprouts 'Slaw' With Mustard Butter image

Provided by Julia Reed

Categories     easy, quick, side dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 9

1 stick butter, at room temperature
1 large clove garlic, put through a press
2 to 3 tablespoons Dijon or whole-grain Meaux mustard
3 tablespoons minced green onions
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1 pound brussels sprouts
1 teaspoon caraway seeds or celery seeds, bruised in a mortar (optional)
Lemon wedges

Steps:

  • Place the butter in a medium bowl and add the garlic, 2 tablespoons of the mustard, the green onions and the parsley. Mix well. Add more mustard and salt and pepper to taste and set aside.
  • Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half and then crosswise into fine shreds. (Do not use a food processor; the leaves will be too fine.) Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes. Lower the heat and stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 5 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 10 grams, Sodium 249 milligrams, Sugar 2 grams, TransFat 1 gram

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