Braised Brussels Sprouts with Mustard Butter

I served this recipe for Thanksgiving and it was a hit, so then I decided to serve it again at our Christmas party. I actually served Brussels sprouts and kale salad. Is that a dietitian's menu or what? But once again, people raved about the Brussels sprouts. How many people do you know who actually like Brussels sprouts? They will like them if you make them with this recipe. This is proof that you can get people to eat their vegetables if you make them taste good. I added a few red sweet peppers to make them look festive for the occasion.

Makes 4 servings

1 pound (about 20) small, firm, bright green Brussels sprouts
1/2 teaspoon salt
1/2 cup water
2 Tbs. unsalted butter or margarine
2 Tbs. Dijon mustard
Salt and freshly ground pepper, to taste

1. Bring a pot of water and salt to a boil.

2. Prepare Brussels sprouts by washing under running water, check each head, peel off any loose or discolored leaves. Cut large sprouts in half.

3. Add Brussels sprouts. Lower heat, cover and simmer for 8-10. minutes. Drain well.

4. Melt butter in a large skillet on medium heat. Whisk in mustard until smooth. Cook, stirring constantly until smooth and creamy, about 30 seconds.

5. Add Brussels sprouts to skillet, coating well with the butter mixture.

6. Season to taste with salt and pepper

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