Deviled Brussels Sprouts

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Deviled Brussels Sprouts

 

1 1/2 pounds brussels sprouts, trimmed

3 tablespoons unsalted butter

1 shallot, minced

3/4 teaspoon dry mustard

1/4 teaspoon dried thyme

3 tablespoons fine dry bread crumbs

salt, freshly ground pepper to taste

 

Cook brussels sprouts in boiling salted water until crisp-tender,

5 to 7 minutes, depending on their size. Drain well; set aside.

Melt butter in a large skillet over high heat. Add shallot, mustard

and thyme. Cook until shallot is soft, 2 minutes. Add bread crumbs,

salt and pepper; cook 1 minute. Add well-drained sprouts, shaking

pan to coat them. Cook until heated through.

Makes 6 servings.

 

 

 

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