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Deviled Brussels Sprouts

Yield 6 servings


  • 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

How to Make It

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

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

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

Christmas with Southern Living 1995