Brussels Sprouts in Creamy Mustard Sauce

This is from Molly Katzens vegetable heaven cookbook. You can make this low fat by steaming the sprouts instead of cooking them in the butter.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 4

Ingredients

• 1 1⁄2 cups yogurt
• 2  tablespoons Dijon mustard
• 2  tablespoons real maple syrup or 2  tablespoons honey
• 1⁄4-1⁄2 teaspoon salt
• 1  tablespoon  minced fresh dill or 1  teaspoon dried dill
•  fresh ground black pepper, to taste
• 1 -1 1⁄2 lb Brussels sprout
• 1  tablespoon butter

Directions

1. Whisk together the first 6 ingredients in a medium sized bowl.
2. Cover and let the mixture come to room temperature. Set aside.
3. Quarter the sprouts, unless they are very small, in which case leave them whole.
4. Melt butter in skillet. Add brussel sprouts and sprinkle lightly with salt if desired.
5. Stir, cover, and cook over medium heat until quite tender(8 to 10 mins).
6. When they are done, transfer them to a bowl and pour sauce over the top.
7. Serve right away.