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Brussels Sprouts With Onion and Mustard Seeds

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“This recipe from the Canadian Living website is a very scrumptious way to serve a vegetable is scorned by many. I served it as a side dish with roast lamb and they went over a real treat. This dish reheats well also so it can be made ahead of time.”

Ingredients Nutrition


  1. Trim the outer leaves of the Brussels sprouts and cut an X in the bottom of each.
  2. In a large pot of boiling salted water, cover and cook the Brussels sprouts until tender-crisp, about 6 minutes.
  3. Drain and chill under cold water, then drain well.
  4. In a large nonstick skillet, toast the mustard seeds over medium heat, stirring, until aromatic and the seeds begin to pop, about 3 minutes.
  5. Add the oil, onion, garlic, salt and pepper.
  6. Cook over medium-high heat until softened, about 2 minutes.
  7. Add the Brussels sprouts, stock, mustard and lemon juice and cook, tossing occasionally, until heated through and the Brussels sprouts are coated, about 2 minutes.

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