Brussels Sprouts with Mustard and Garlic
Serves 4 to 6
I love Brussels sprouts and make them often, using fresh or frozen depending on the time of year or what I have on hand. This is a quick and easy recipe for sprouts in which you can use either. Make it for a family meal, special occasion or entertaining. For additional ideas for Brussels sprouts, see the similar and related recipes links.
- 4 tablespoons butter, preferably unsalted, softened
- 2 teaspoons Dijon mustard
- 2 teaspoons chopped fresh parsley
- 1-1/2 pounds fresh Brussels sprouts, or 1 pound frozen
- 2 large cloves garlic, peeled
- Salt and pepper to taste
Cream the butter with the mustard and parsley. Rinse the fresh Brussels sprouts, remove the stem end and mark an 'X' on the stem end with a sharp knife. Add to lightly salted boiling water with the garlic cloves and cook until tender, about 10 minutes. (Or cook frozen sprouts with the garlic according to package directions for the microwave or stovetop.) Drain well. Remove the garlic cloves, mash with a fork and add to the butter mixture. Place hot sprouts in a serving bowl and top with the soft butter mixture, salt and pepper. Toss gently until the butter has melted and coated the sprouts. Serve immediately.