- 4 teaspoons mustard seeds either light or dark, your choice
- 2 1/2 pounds small Brussels sprouts, trimmed
- 1/4 cup (1/2 stick) butter, use olive oil if you're bringing this to a Seder where meat will be served. That will make the dish Parve (neither Meat nor Dairy)
- 6 large shallots, finely chopped
- 1 tablespoon fresh lemon juice
- 2 teaspoons Dijon mustard
Stir mustard seeds in small dry skillet over medium-low heat until seeds are lightly toasted and begin to pop, about 3 minutes. Remove from heat. Cool.
Cook Brussels sprouts in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Place in bowl of ice water to cool. Drain and cut in half. (Mustard seeds and Brussels sprouts can be made 1 day ahead. Store mustard seeds at room temperature. Wrap Brussels sprouts in paper towels; cover and chill.)
Melt butter in large nonstick skillet over medium-high heat. Add shallots and sauté until tender and golden, about 4 minutes. Add Brussels sprouts and sauté until just tender and heated through, about 8 minutes. Add lemon juice, mustard, and mustard seeds; toss to blend. Season with salt and pepper and serve.