Fall Recipe: Braised Brussels Sprouts In Dijon Butter Sauce

The bane of every child's existence, Brussels sprouts often can become an adult favorite - and can lend themselves to surprisingly sophisticated dishes. Try this one for a simple but flavorful take on this healthy fall vegetable - available at many farmer's markets across the US this time of year. And if you hated Brussels sprouts as a kid and haven't tried them since, maybe it's time to revisit this nutritional powerhouse food!

Braised Brussels Sprouts In Dijon Butter Sauce
(Serves 2-4.)

Brussels sprouts (Photo credit: Wikipedia)

Ingredients:

1 lb fresh Brussels sprouts
1/2 tsp salt
1/2 cup water
2 Tbsp unsalted butter, melted
2 Tbsp Dijon mustard
Salt and black pepper

Directions:

• Rinse and remove any discolored leaves, trim a small piece of the bottom off, then cut an 'x' in the bottom with a small knife.
• Put salt, water, and Brussels sprouts in a large saucepan over medium-heat and bring to a boil, lower heat, cover tightly, and simmer, shaking pan a couple times during this cooking time - do NOT remove cover to stir, just shake the pot.
• Simmer for about 8 to 10 minutes or until Brussels sprouts are tender.
• Take the cover off just long enough to poke a Brussels sprout with the tip of a knife to see if they are tender. When they are tender, drain well through a strainer or colander.
• After you dump the Brussels sprouts into the strainer, put the saucepan back on the stove over medium heat, add the butter and melt it, then whisk in the mustard until it is smooth.
• Immediately add the drained Brussels sprouts to the saucepan and stir to coat well with the sauce.
• Season with salt and pepper to taste.