Brussels Sprouts with Dijon Mustard

These little green vegetables are not only delicious, but are also packed with nutrition and even cancer-fighting properties! This simple recipe will provide the perfect side dish for 4-6 people.

3 cups cold water   
1 tablespoon coarse salt
6 cups Brussels sprouts, trimmed
2 tablespoons unsalted butter
2 tablespoons Dijon-style mustard
Coarse salt and freshly ground pepper, to taste

Slice off a bit of the bottom of each Brussels sprout, then peel off any outside leaves that look tough or discolored and rinse them thoroughly in cold water. Prior to cooking cut an X in the bottom of the stem to help them cook more evenly and if they are especially large cut them in half or quarters to cut down on cooking time.
Place water and salt in medium saucepan fitted with a steaming basket. Place Brussels sprouts in basket, cover, and bring to a boil. Cook until Brussels sprouts are al dente – easily pierced with a fork, but still firm - 5-7 minutes once water boils. Remove Brussels sprouts from pan and set aside.

Melt butter in drained saucepan over medium heat. Whisk in Dijon mustard and mix well. Return Brussels sprouts to pan with mustard sauce and toss to coat well.


Post new comment

The content of this field is kept private and will not be shown publicly.