Brussels Sprouts with Lemon-Mustard Butter
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. If you are using fresh, clean and trim the stem and outer leaves as needed, cut a little -x- on the stem end and cook in lightly salted boiling water on the stove top just until tender. Drain and finish as indicated in the instructions. This recipe can be made in any amount needed.
- 1 pound frozen baby Brussels sprouts (or use fresh, see comments above)
- 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 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.