Brussels Sprouts with Mustard Glaze
By Fruits & Veggies - More Matters
Try this great recipe for the vegetable traditionaly served in the U.K. at Christmas.
- 3 cups of Brussels sprouts
1 tablespoon whole-grain mustard
3/4 cup vegetable broth
Salt and pepper as needed*
Rinse the Brussels sprouts, drain, and trim the 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 (optional) water to a rolling boil over high heat.
Add the Brussels sprouts and cook until the tip of a paring knife goes into the stem end of the largest Brussels sprout easily, 10 to 12 minutes.
Drain in a colander and reserve.
Return the pot to HIGH heat.
Add the vegetable broth and the mustard, whisking until the mustard is evenly blended into the broth.
Simmer until the mixture is lightly thickened, about 2 minutes.
Return the Brussels sprouts to the pot; stir or toss until evenly coated.
Season to taste with salt and pepper.
Serve at once in a heated bowl or on heated plates.
* Nutrition analysis does not include optional salt and pepper
Each serving provides: An excellent source of vitamin C and a good source of fiber
- Total Fat:1g
- Saturated Fat:0g
- Dietary Fiber:3g
- % of Calories from Fat:22%
- Recipe Credit
- Recipe used with permission of the Culinary Institute of America. This recipe meets (Produce for Better Health) PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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