Brussels Sprouts were a veggie I didn’t much like when growing up. Mostly because we ate them limp and over steamed. In the past couple years I have found ways that make them tasty and that even plain they can be so good! I adapted a recipe/idea out of La Dolce Vegan!: Vegan Livin’ Made Easy, Dijon Mustard Brussels Sprouts on page 185. The recipe calls for shallots and I didn’t pick up any this week when I did a Trader Joe’s run – but I had picked up a nice looking 1 lb bag of trimmed Brussels, so yay!
Pan Tossed Brussels Sprouts
- 1 lb Brussels Sprouts
- 2 tsp yellow mustard seeds
- 2 Tbsp extra virgin olive oil
- 2 Tbsp dried diced onion (see below)
- 1 tsp Dijon mustard
- ¼ tsp ground black pepper
- Pinch to ¼ tsp kosher salt (to taste)
Soak the dried onion in cool water for 30 minutes, drain well in a fine mesh strainer.
Trim the bottoms of the sprouts (mine were already mostly trimmed, I took just a sliver off) and cut in half lengthwise. Bring a small amount of water to a boil in your steamer setup over high heat (I use a tall narrow pot with a built in steamer). Add the sprouts and steam for 6 to 8 minutes or until fork tender. Watch as you want them to keep their bright green color.
Meanwhile heat a large non-stick skillet over medium-high heat. add the mustard seeds and dry toast until the seeds start to pop (be wary they will start popping out of the pan!, keep the lid nearby if needed). Take the skillet off the heat and add in the oil, swirl to coat the seeds and return to the stove, turn to medium. Add in the onions and mustard, stir to mix and sauté gently until the onions are golden. Add the just cooked sprouts, season with pepper and salt and gently toss with the sauce, heating through and coating.
Plate up immediately.
Serves 3 to 4.