Deviled Brussels Sprouts

Oxmoor House
6 servings


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1 1/2 pounds fresh brussels sprouts
2/3 cup butter or margarine, melted
2 tablespoons honey mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground red pepper


Wash brussels sprouts thoroughly and remove discolored leaves. Cut off stem ends and slash bottom of each sprout with a shallow X.

Place sprouts in boiling salted water. Cover, reduce heat, and simmer 15 minutes or until tender. Drain well and place in a serving dish.

Combine butter and remaining ingredients; stir well and pour over warm brussels sprouts. Serve hot.

Created date

October 2003