Shirley's Recipes

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Name: Honey-Mustard Brussels Sprouts
Key Ingredient: brussels sprouts
Preparation: simmer
Cuisine: American
Source: Cooking Light '88
Food Group: vegetable
Meals: dinner
Courses: side
Temperature: hot
Effort: easy
Prep. Time: :25
Elapsed Time: :40
Occasion: Thanksgiving
Servings: 4

1 pound fresh brussels sprouts
1-1/2 cups water
1 teaspoon chicken-flavored bouillon granules
2 tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons lemon juice

Remove any discolored leaves from brussels sprouts. Cut off stem ends, and wash sprouts thoroughly. Cut a shallow X in the base of each sprout. Combine water and bouillon granules in a medium saucepan, bring to a boil.
Add brussels sprouts, and return to a boil. Cover, reduce heat, and simmer 8 minutes or until brussels sprouts are tender. Drain.
Combine honey, mustard, and lemon juice, pour over sprouts, and toss lightly to coat well.


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