- 2 pounds fresh brussels sprouts, trimmed
- 2 tablespoons butter
- 1/2 cup chicken broth
- 1/4 cup Dijon mustard
- 1/4 cup maple syrup
- 1/4 teaspoon pepper
- Cut an “X” in the core of each brussels sprout. In a large skillet, saute brussels sprouts in butter for 4-5 minutes or until lightly browned.
- Stir in the broth, mustard, syrup and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir 8-10 minutes longer or until brussels sprouts are tender. Yield: 6 servings.
Originally published as Maple-Dijon Glazed Brussels Sprouts in Taste of Home Christmas Annual Annual 2010, p92
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