The second Brussels sprouts dish demonstrated in the Gilmore Park Church community kitchen was a warm side dish.
How do we maintain a vibrant green on Brussels sprouts when cooking them?
- 8 cups (about 2 pounds/1 kg) small Brussels sprouts
- 1 tablespoon mustard seeds
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/4 teaspoon salt and pepper each
- 1/3 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon juice
Source: this recipe is adapted from Canadian Living