Maple-Dijon Glazed Brussels Sprouts
Ordinary brussels sprouts get jazzed up with a sweet, tangy sauce in this festive side dish. Even those who normally steer clear of sprouts will ask for seconds of these!—Holly Scarborough, Melbourne, Florida
Total TimePrep: 20 min. Cook: 20 min.
- 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.