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Brussels Sprouts with Shallots and Mustard

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“The tangy mustard marinade gives sprouts an interesting flavour!”
READY IN:
40mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Whisk oil, vinegar & mustard together.
  2. Toss with vegetables & season to taste.
  3. Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
  4. Melt butter in a large skillet & stir in veggies.
  5. Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
  6. Sprinkle with dill.

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