{"id":1763,"date":"2019-01-18T09:32:35","date_gmt":"2019-01-18T09:32:35","guid":{"rendered":"http:\/\/pelmen.com\/ca\/?p=1763"},"modified":"2025-06-23T16:04:21","modified_gmt":"2025-06-23T16:04:21","slug":"sauteed-brussel-sprouts-mustard","status":"publish","type":"post","link":"https:\/\/pelmen.com\/ca\/sauteed-brussel-sprouts-mustard\/","title":{"rendered":"Sauteed Brussel Sprouts &amp; Mustard"},"content":{"rendered":"<p><!--WPRM Recipe 1765--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Sauteed Brussel Sprouts &amp; Mustard<\/h2>\n<p>\t<img decoding=\"async\" class=\"wprm-fallback-recipe-image\" src=\"https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2020\/06\/Brussel-Sprouts-Pelmeni-150x150.jpg\" \/>\t<\/p>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-ingredients\">\n<ul>\n<li>1 pkg. (454g)  Pelmen Foods Savoury Perogies<\/li>\n<li>3 tbsp. Olive oil<\/li>\n<li>3 cup Brussel Sprouts (trimmed &amp; halved)<\/li>\n<li>Salt and pepper to taste<\/li>\n<li>1 tbsp. Grainy mustard<\/li>\n<li>Possible Toppings: Crumbled Feta, Chilli Peppers, Greek Yogurt, Sour Cream.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<ol>\n<li>Bring a large pot of water to a boil. Add perogies and cook stirring occasionally for 6 mins. Drain and set aside.<\/li>\n<li>In a large non-stick saut\u00e9 pan over medium heat, heat oil and add Brussel sprouts. Season with salt and pepper and saut\u00e9 for 6-7 minutes until soft and dark golden.<\/li>\n<li>Add pergogies and Dijon mustard and saut\u00e9 for an additional minute until well combined.<\/li>\n<li>Place on serving dish and serve warm.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Sauteed Brussel Sprouts &amp; Mustard 1 pkg. (454g) Pelmen Foods Savoury Perogies 3 tbsp. Olive oil 3 cup Brussel Sprouts (trimmed &amp; halved) Salt and pepper to taste 1 tbsp. Grainy mustard Possible Toppings: Crumbled Feta, Chilli Peppers, Greek Yogurt, Sour Cream. Bring a large pot of water to a boil. Add perogies and cook [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":5313,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wpupg_custom_link":[],"wpupg_custom_link_behaviour":["default"],"wpupg_custom_image":["https:\/\/pelmen.com\/ca\/wp-content\/uploads\/sites\/2\/2020\/07\/Brussel-Sprouts-Pelmeni-300x300-1.jpg"],"wpupg_custom_image_id":[5313]},"categories":[224,1],"tags":[],"_links":{"self":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1763"}],"collection":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/comments?post=1763"}],"version-history":[{"count":1,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1763\/revisions"}],"predecessor-version":[{"id":4415,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/posts\/1763\/revisions\/4415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/media\/5313"}],"wp:attachment":[{"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/media?parent=1763"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/categories?post=1763"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pelmen.com\/ca\/wp-json\/wp\/v2\/tags?post=1763"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}