Ingredients

 
2 TABLESPOONS OLIVE OIL 2 SHALLOTS, THINLY SLICED 11∕2 POUNDS BRUSSELS SPROUTS, TRIMMED AND QUARTERED 1∕2 CUP LOW-SODIUM CHICKEN BROTH 11∕2 TABLESPOONS FRESH LEMON JUICE 2 TABLESPOONS WHOLEGRAIN DIJON MUSTARD KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1∕4 CUP FRESH BREAD CRUMBS, TOASTED2 TABLESPOONS OLIVE OIL 2 SHALLOTS, THINLY SLICED 11∕2 POUNDS BRUSSELS SPROUTS, TRIMMED AND QUARTERED 1∕2 CUP LOW-SODIUM CHICKEN BROTH 11∕2 TABLESPOONS FRESH LEMON JUICE 2 TABLESPOONS WHOLEGRAIN DIJON MUSTARD KOSHER SALT AND FRESHLY GROUND BLACK PEPPER 1∕4 CUP FRESH BREAD CRUMBS, TOASTED
 

Time:

 

PREP TIME: 15 MINUTES

COOK TIME: 20 MINUTES

 

 

Serves: 6

Dijon Brussels Sprouts

Heat the olive oil in a large skillet over medium heat. Add the shallots and cook until translucent, about 4 minutes. Stir in Brussels sprouts and sauté until they begin to brown, 3 to 4 minutes. Add the chicken broth, lemon juice, mustard, and salt and pepper. Toss until mixed. Reduce the heat to low, cover, and simmer until sprouts are tender, 7 to 8 minutes. Remove the cover and increase heat to evaporate any excess liquid. Transfer to a serving platter and sprinkle with toasted bread crumbs.