brussels sprouts in dijon sauce recipe

Posted at 1:05 pm by Mary Ann Lesh

Aug 5th

PREP: 10 min.
COOK: 20 min.
NON-STICK SKILLET
SERVES: 4

INGREDIENTS

BRUSSELS SPROUTS, 1 lb
GARLIC, 2 cloves, chopped fine
WATER, 1 1/2 cups
NUTRITIONAL YEAST, 1 Tbsp
DIJON MUSTARD, 2 Tbsp
BALSAMIC VINEGAR, 1/4 cup
HONEY, 2 Tbsp
SALT and PEPPER, to taste

INSTRUCTIONS

1. Wash BRUSSELS SPROUTS and cut in halves

2. Heat skillet to medium temperature, add GARLIC and BRUSSSELS SPROUTS stir lightly, and cook until brussels sprouts are crisp around the edges, about 5 minutes

3. Add WATER and cook until brussels sprouts are soft, 7-8 minutes

4. Whisk together MUSTARD, BALSAMIC VINEGAR, NUTRITIONAL YEAST, and HONEY, and drizzle the mixture over the brussels sprouts.

5. Continue cooking 1-2 minutes until heated through

6. Sprinkle with SALT and PEPPER

Author: Mary Ann Lesh

I have been a teacher, university administrator, and translator in Mexico, Texas, and Massachusetts. I have traveled in Central and South America, Europe, Asia, the United States and Mexico. I grew up in Wichita Falls, Texas, attended Midwestern University, then received a bachelor’s degree in English, education, and journalism from Baylor University. I have a master of education degree and doctoral studies in Spanish literature from Texas Tech, with additional studies in translation, French, Portuguese, website design, and art at the Universidad Autónoma de Guadalajara, Boston University, and the University of Texas at Dallas. I am the mother of three and grandmother of seven. I have lived in Cancun, Mexico, since 2017.

Posted in RECIPES | Tagged brussels sprouts, dijon sauce, nutritional yeast |

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