This easy recipe for Brussels sprouts with mustard glaze is from "Culinary Institute of America: Vegetables" (Lebhar-Friedman Books, 2007). Brussels sprouts are a member of the cabbage family and a favorite with Eastern Europeans. Choose small sprouts with tightly closed leaves -- they're more tender.
Here's a larger photo of Brussels Sprouts with Mustard Glaze.
Here's a larger photo of Brussels Sprouts with Mustard Glaze.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings Brussels Sprouts
Ingredients:
- 3 cups Brussels sprouts
- 3/4 cup vegetable broth or defatted meat juices
- 1 tablespoon whole-grain mustard
- Salt and pepper as needed
Preparation:
- Rinse Brussels sprouts, drain, and trim stem ends by cutting away a thin slice with a paring knife. Cut a shallow "X" into each stem. Pull away any loose or yellowed leaves.
- Bring a large pot of salted water to a rolling boil over high heat. Add Brussels sprouts and cook until tip of a paring knife goes into stem end of the largest Brussels sprout easily, 10 to 12 minutes. Drain in a colander and reserve.
- Return pot to high heat. Add vegetable broth or meat juices and mustard, whisking until mustard is evenly blended into broth or juices. Simmer until mixture is lightly thickened, about 2 minutes. Return Brussels sprouts to pot, and stir or toss until evenly coated. Season to taste with salt and pepper. Serve at once in a heated bowl or on heated plates.
