Ingredients

1/4 cup (50 mL) olive oil 2 tbsp (25 mL) balsamic vinegar 1 tbsp (15 mL) Dijon mustard 8 shallots, peeled and halved 2 lb (1 kg) Brussels sprouts, trimmed and cut in half Salt and freshly ground pepper 3 tbsp (45 mL) butter 1 cup (250 mL) chicken or vegetable stock or water 2 tbsp (25 mL) chopped fresh dill

Description

My Family Does Not Love Brussels Sprouts, But After They Tried This Recipe They Have Revised Their Opinions. The Tangy Mustard Marinade And The Final Toss With Stock Gives Them A Special, Interesting Taste.

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