Brussels Sprouts Dijon

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  • 1 pound(s) brussels sprouts
  • 1 tablespoon(s) dijon mustard
  • 1 tablespoon(s) balsamic vinegar (or sherry vinegar)
  • 2 tablespoon(s) butter
  • 1 dash(es) salt to taste


  1. Trim base of brussels sprouts and pick off torn, discolored, and bug-eaten leaves. Bring a quart of water to a low boil, add sprouts, and cook until tender — about ten minutes.

  2. Drain water and add remaining ingredients to pot. Return to stove and cook over low heat another couple of minutes, tossing to coat sprouts. Serves 4.
November 2011

This recipe is a personal recipe added by lizbethpdx and has not been tested or endorsed by MyRecipes.

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