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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 pound(s) brussels sprouts |
1 tablespoon(s) dijon mustard |
1 tablespoon(s) balsamic vinegar (or sherry vinegar) |
2 tablespoon(s) butter |
1 dash(es) salt to taste |
Directions:
1. Trim base of brussels sprouts and pick off torn, discolored, and bug-eaten leaves. Bring a quart of water to a low boil, add sprouts, and cook until tender — about ten minutes.
2. Drain water and add remaining ingredients to pot. Return to stove and cook over low heat another couple of minutes, tossing to coat sprouts. Serves 4.
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