Sautéed Brussels Sprouts
(Shared recipe submitted by Ramona Fassio.)
Ramona writes: "I don't know if anyone has tried something like this. They were a big hit over the holidays. A friend prefers oil. I like the butter."
- Brussels sprouts, fresh or frozen
- Oil or butter
- 1 tablespoon Dijon mustard
- About 3 tablespoons balsamic vinegar
If using fresh sprouts, rinse and trim. Boil fresh or frozen sprouts in water until cooked. Drain well. Sauté in oil or butter, whichever is preferred. Mix Dijon mustard and balsamic vinegar and pour over the sprouts.
About Ramona: Ramona is from Torrington, Connecticut. Her e-mail address is email@example.com.
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