Marianna’s and my new favorite. A great addition to the Thanksgiving table.

1 stick butter, at room temperature
1 large clove garlic, put through a press
2 to 3 tablespoons Dijon mustard
3 tablespoons minced green onions
2 tablespoons chopped parsley
Salt and freshly ground black pepper
1 pound Brussels sprouts
1 tsp. caraway seeds, bruised in a mortar.
Lemon wedges

Place butter in a medium bowl, and add the garlic, 2 tbsp. of the mustard, the green onions, and the parsley.

Mix well. Add more mustard to taste, and salt and pepper.
Set aside.

Trim the root ends of the sprouts and remove loose or discolored leaves. Cut the sprouts in half, then crosswise into fine shreds.

Melt 1/2 cup of the mustard butter in a large skillet over medium heat. Sauté the sprouts until tender, about 5 minutes.

Lower the heat, stir in the caraway seeds, more mustard butter and salt and pepper to taste. Serve with lemon wedges.


Source: The New York Times Magazine