I find myself using lemon and mustard as a seasoning combination quite a bit these days. There’s something really refreshing about the teamwork of the acid and the bite. Here it stands up really well with the fairly strong flavour of Brussels sprouts. This is a nice simple, straightforward treatment for them that is quick and easy, and will go well with any kind of fairly plain meat, fish, or poultry.
Our Brussels sprouts were fairly decent this year, after a long slow struggle of a start, and we have been really enjoying them.
15 minutes – 10 minutes prep time
500 grams (1 pound) Brussels sprouts
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
the juice of 1/4 lemon
salt & freshly ground black pepper to taste
Put a fairly heavy-bottomed pot on to boil with water sufficient to cook the Brussels sprouts.
Wash and trim the Brussels sprouts. If they are large, cut them in half; otherwise cut a good slice into the bottom. Cook them in the boiling water for about 4 minutes, then drain them very well but keep or return them in to the pot.
Return the pot of sprouts to the stove, and add the butter, mustard, lemon juice, salt, and pepper. Cook, stirring every minute or so, for a further 2 or 3 minutes.
Lift the sprouts into a serving dish with a slotted spoon. Reduce the remaining sauce until fairly thick, then pour it over the sprouts. Serve at once. Last year at this time I made the amazing Flourless Sweet Potato & Chocolate Cake.