| 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 recipe
Posted at 1:05 pm
Aug 5th -
About Fruit and Stuff
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.
Even if you are not ready to give up meat, you will benefit from adding more plant foods to your daily meals. I hope you’ll find something useful here.
The most recent articles appear first on the Home page, and the tabs at the top of every page are for locating any article, past or present. The Glossary links to facts about plant-based foods, the Recipe tab will direct you to the recipe index, and the Resources consist of news and opinions about plant-based living.
Mary Ann Lesh
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