Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Whole-grain mustard adds pungent, tangy notes to Grainy Mustard Brussels Sprouts.
Serves 4 (serving size: about 1/4 cup)
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16 Brussels sprouts
2/3 cup water
1 tablespoon whole-grain mustard
1 tablespoon butter
1/4 teaspoon black pepper
1/8 teaspoon salt
Halve Brussels sprouts; place in a saucepan with water. Bring to a boil. Cover, reduce heat, and cook 5 minutes. Stir in mustard, butter, pepper, and salt.
Fat 3.3 g
Satfat 1.9 g
Sodium 143 mg