Brussels Sprouts with Lemon-Mustard Butter

Serves 4

I love Brussels sprouts, fresh, frozen, regular, babies, boiled, sautéed, roasted, microwaved, any which way. This recipe is delicious with fresh or frozen. Since I usually keep frozen on hand, and I wanted a special presentation that can be made with minimal time and preparation, I used frozen the first time I made it. See the notes below if using fresh sprouts. This recipe can be made in any amount needed.

Ingredients

• 1 pound frozen baby Brussels sprouts (see notes below)
• 2 tablespoons butter, preferably unsalted, softened
• 1-1/2 teaspoons Dijon mustard
• 1 teaspoon minced garlic
• 1 teaspoon fresh lemon juice
• Salt and pepper to taste

Cook frozen Brussels sprouts in the microwave or on the stovetop according to package directions until tender. Meanwhile, combine the butter, mustard, garlic and lemon juice; stir until creamy. Drain the sprouts and stir in the butter mixture, salt and pepper until well combined. Return to microwave or stove and heat for about 1 more minute. Serve immediately or keep warm until needed.

Notes: If using fresh sprouts, clean and trim the stem and outer leaves as needed. Cut an 'x' on the stem end and cook in lightly salted boiling water on the stovetop just until tender. Drain and finish as indicated in the instructions above.