Recipe by *Parsley*
An interesting blend of flavors for Brussels sprouts
Top Review by JanuaryBride
Good brussels sprouts. Definitely different. Not sure if I loved the mustard. . .just my taste buds! Next time I might try it with just wine, butter, and the syrup and then top off with fresh grated parmesean cheese. Made for ZWT4. Thanks!
- 2 tablespoons butter
- 1 lb frozen Brussels sprouts, thawed or 1 lb fresh Brussels sprout, washed and trimmed
- 1⁄4 cup white wine
- 1⁄8 cup Dijon mustard
- 1⁄8 cup maple syrup
- 1⁄4 teaspoon fresh ground black pepper
- salt, to taste
Directions See How It's Made
- In large skillet on medium-high heat, melt butter. Add sprouts; cook and stir 5 minutes or until lightly browned.
- Add all remaining ingredients; stir. Bring to boil. Reduce heat to medium; cover and cook about 3-4 minutes, then uncover and cook for about 5 more minutes or until sprouts are tender and sauce reduces to a thick glaze.