Recipes Brussel Sprouts with Mustard Sauce (Vegetarian, Side dish)

Number of Servings
    • 4 cups Fresh young Brussels sprouts, all similar in size for even cooking
    • 4 teaspoons Reduced fat butter
    • 2 teaspoons Coarse-grain mustard
    • 1 teaspoon Brown sugar
    • Juice of 1 lemon

Trim the bottoms of the sprouts and wash them in cold water. If they’re large, either cut a cross in the bottom (stem end) of each sprout, or cut the sprouts in half. Steam the sprouts over boiling water, stirring them occasionally so they cook evenly. cook them until they are just tender but still bright green - overcooking will give them a bitter, unpleasant flavor. The cooking time will vary with the size of the sprouts, so the only reliable way to test for doneness is to taste. While the sprouts are cooking, make the sauce: combine the butter, mustard and lemon juice in a heavy saucepan and melt over low heat, stirring. Don’t allow the sauce to boil. As soon as the butter has melted, remove the pot from the heat. When the sprouts are done, drain them and add them to the pan with the sauce. Toss and serve immediately.

Nutrition Information

76 Calories; 4g Fat (44.4% calories from fat); 3g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 100mg Sodium.