Brussels Sprouts Dijon

2009 Nov/Dec


  • 1 lb. Brussels sprouts
  • 1 T. Dijon mustard
  • 1 T. sherry or balsamic vinegar
  • 2 T. butter
  • salt to taste


Trim the bases of the Brussels sprouts and pick off any discoloured leaves. Bring 4 c. of water to a low boil, add the sprouts, and cook until tender – about 10 minutes. Drain and add the remaining ingredients. Return the pot to the stove over low heat for another couple of minutes, tossing the sprouts to coat them well. Serves 4.