PREPARATION | ingredients |
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PREP 10 min | 2 c BRUSSELS SPROUTS |
COOK 15 min MED HEAT | 2 CLOVES GARLIC, FINELY CHOPPED |
NON-STICK SKILLET | 1 1/2 c WATER |
SERVES 4 | 1 Tbsp NUTRITIONAL YEAST |
2 Tbp DIJON MUSTARD | |
1/4 c BALSAMIC VINEGAR | |
2 Tbsp HONEY | |
SALT AND PEPPER TO TASTE |
INSTRUCTIONS |
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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 |