Brussels Sprouts With Shallots And Mustard - cooking recipe

Ingredients

1/4 cup olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
8 shallots, peeled & halved
2 lbs Brussels sprouts, trimmed & cut in half
salt & freshly ground black pepper
3 tablespoons butter
1 1 cup vegetable stock or 1 cup broth
2 tablespoons chopped fresh dill

Preparation

Whisk oil, vinegar & mustard together.
Toss with vegetables & season to taste.
Place on baking sheets in a single layer; bake in a preheated 425F oven for 20- 25 minutes or until tender & browned.
Melt butter in a large skillet & stir in veggies.
Add stock& bring to a boil; reduce until stock thickens & sprouts glisten.
Sprinkle with dill.