Deviled Brussels Sprouts
Ingredients
- 1 1/2 pound Brussels sprouts, trimmed
- 3 tablespoons unsalted butter
- 1 shallot, minced
- 3/4 teaspoon dry mustard
- 1/4 teaspoon dried thyme
- 3 tablespoons fine dry bread crumbs
- Salt, freshly ground pepper to taste
Instructions
Yield: 6 servings. Cook Brussels sprouts in boiling salted water until crisp-tender, 5 to 7 minutes, depending on their size. Drain well; set aside. Melt butter in a large skillet over high heat. Add shallot, mustard and thyme. Cook until shallot is soft, 2 minutes. Add bread crumbs, salt and pepper; cook 1 minute. Add well-drained sprouts, shaking pan to coat them. Cook until heated through.
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