| 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 |
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~Brussels Sprouts in Dijon Sauce
Posted at 1:05 pm
Aug 5th -
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When I switched to plant-based living after a lifetime of meals planned around a main course of meat, I immediately felt positive effects and found it surprisingly easy, even fun, to change my habits and explore new ways of enjoying food. Fruit and Stuff is a collection of some of the many things I have learned since I started the journey.
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