Sautéed Tarragon Mustard Brussels Sprouts
This tangy, fresh, and simple way to prepare Brussels sprouts will win over even the pickiest of eaters.
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Cooking tools:
- Blender
- Stockpot
- Colander
- Saute pan
- Chef's knife
- Cutting board
- Mixing bowl
- Stove
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 cups Brussels sprouts, ends trimmed
- 2 tablespoons sliced shallots
- 2 tablespoons white wine vinegar
- ¼ cup coarse-ground mustard
- 1 tablespoon roughly chopped fresh tarragon
- 2 teaspoons lemon juice
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