Wednesday, February 10, 2010

Braised Brussels Sprouts in Mustard Sauce

This is soooo good, and not that difficult.

The original recipe is here

I'm going to post what I did differently.


1 12oz package frozen brussels sprouts
Some vegetable oil spray (butter flavor if possible)
1/4 cup minced white onion
4 tbspns water, divided
1/4 cup plochmans mustard
2 tablespoons splenda


Microwave Sprouts 1/2 of the time suggested on package. I did 5 minutes, which was just a tad too long.

While sprouts are in microwave, chop onion. set aside.

Cut sprouts in half, then each half in half. If a really large sprout, cut each 1/2 in thirds. Repeat with all the sprouts.

Spray a large, heavy skillet with Pam type spray and heat over medium for 1 or 2 minutes. Add onions; sauté for 2 minutes.

Stir in sprouts, and 2 tablespoons water; spread everything evenly across the pan. Reduce heat to medium-low, cover, and cook for 5 minutes.

Meanwhile, measure mustard, add splenda and remaining water into the same measuring cup and stir until blended. Once sprouts have cooked for 5 minutes, pour mustard mixture over them and stir. Reduce heat to low, cover, cook for 5 minutes, then stir. Remove from heat or, if you prefer, cook for 5 minutes more—the sprouts will get browner and more intensely flavored.

Serve hot or warm. We had them with little beef filets and portobello mushrooms. Made a wonderful dinner. DH had 3 servings of the sprouts.

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