Crispy Brussels sprouts with pickled mustard seeds from Taste & Technique: Recipes to Elevate Your Home Cooking (page 177) by Naomi Pomeroy and Jamie Feldmar

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brined chicken breasts; Fennel-brined pork loin; Balsamic braised short ribs; Fig and red wine-braised lamb shanks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on February 09, 2020

    Agreed with previous comment on the burning :) And I did take them out before, did not leave 12 minutes in after the addition of the pickled mustard seeds. I thought otherwise that it was great, tasty and a bit caramelized. Served with chicken kiev. I liked the pickled mustard seeds too, very original way to cook mustard seeds. Will make again, at least for the crispy sprouts (the pickled mustard seed might do as well, they add a nice touch)

  • radishseed on December 26, 2018

    The sprouts burned quite a bit in the last two minutes, so I would cut the cooking time back and watch them hawk-like at the end.

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