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Ingredientes
- 1/2 c. water
- 2 Tbsp. butter - (to 4)
- 1/2 tsp salt
- 1 lb Brussels sprouts trimmed of yellow or possibly wilted leaves and halved lengthwise Freshly-grnd black pepper to taste
- 2 Tbsp. Dijon mustard
Direcciones
- Bring the water, butter, salt and Brussels sprouts to a boil in a Dutch oven or possibly a large deep skillet. Cover and steam over medium-heat till the Brussels sprouts are brightly colored and just tender, 5 - 10 min.
- Remove the lid and continue to cook till the liquid evaporates, 1 to 2 min longer. Saute/fry to intensify flavors, 1 to 2 min longer. Adjust seasonings, including pepper to taste, and serve.
- Remove Brussels sprouts from pan. Add in mustard to remaining liquid in pan. Stir and make sauce.
- Pour over Brussels sprouts.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 56 | 56% |
| Total Fat 6.37g | 8% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 443mg | 18% |
| Potassium 409mg | 12% |
| Total Carbs 9.54g | 3% |
| Dietary Fiber 4.1g | 14% |
| Sugars 2.31g | 2% |
| Protein 3.84g | 6% |
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