I LOVE Brussels sprouts this way. This recipe makes a lot (cuz it's my very own "special occassion" recipe), but they'll get eaten!! Not overly-sauced, or fat-laden, either! I don't put salt in this, but you can add it to taste.
- Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
- Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
- In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
- Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
This was very easy and so delicious! I wouldn't change a thing! Thank you very much!
We enjoyed these very much and you're right, Parsley72, they got eaten.