- 1 pound fresh Brussels sprouts
- DIJON MUSTARD SAUCE:
- 1/2 cup fat-free plain yogurt
- 1 tablespoon reduced-fat mayonnaise
- 1-1/2 teaspoons Dijon mustard
- 1/4 teaspoon celery seed
- Cut an “X” in the core of each Brussels sprout. Place in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 8-11 minutes or until tender.
- Meanwhile, in a small saucepan, combine the yogurt, mayonnaise, mustard and celery seed. Cook and stir just until heated through. Serve with Brussels sprouts. Yield: 4 servings.
Originally published as Savory Brussels Sprouts in Healthy Cooking October/November 2008, p28
Reviews for Savory Brussels Sprouts
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review