Brussels Sprouts Stir Fry with Onion and Mustard Seeds

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

Serves 6


Brussel-Sprouts-with-Onion-and-Mustard-Seeds-4Trim the base of the Brussels sprouts.

Cut an X in the bottom of each Brussels spouts.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-5In a large pot of boiling salted water, cook Brussels sprouts until tender crisp, about 6 minutes.

Drain and run under cold water; drain well.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-8To make the sauce, combine the chicken broth, lemon juice and Dijon mustard in a measuring cup.

Stir to blend well.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-9In a large dry frying pan, toast mustard seeds over medium heat, stirring until aromatic and seeds begin to pop, about 3 minutes.
Brussel-Sprouts-with-Onion-and-Mustard-Seeds-10Add oil.
Brussel-Sprouts-with-Onion-and-Mustard-Seeds-12Add onions and and cook over medium high heat for 2 minutes or until onion is softened.

dd garlic and cook for another 30 seconds.

Brussel-Sprouts-with-Onion-and-Mustard-Seeds-14Add Brussels sprouts and stir in the sauce, stir fry occasionally, until heated through and Brussels sprouts are coated with onions and mustard seeds, about 2 minutes.

Serve warm.

This Post Has 2 Comments

  1. James

    I like Brussels sprouts, to prevent overcook,I usually cut it in half or in quarters if it is big one, and quick stir fry with union garlics and soya sauce. I like the slight bitter taste of it and that will enhance your immune system.

  2. Ryan

    You can maintain the bright green colour in brussel sprouts by adding a 1/4 teaspoon of white vinegar and a big pinch to the water you boil them in. You also need to throw them into an icebath. Cool running water for some reason does not shock out the chlorophyll.

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