Brussels Sprouts in Mustard Sauce

by Dale Shipp

Servings: 4 servings

INGREDIENTS

1 pkg. (10 oz.) frozen brussels sprouts or 3/4 lb. fresh brussels sprouts
1/2 cup chicken broth
1 tsp. canola oil
2 tbsp. green onion, chopped
1 cup chicken broth
1 tsp. dijon mustard
1/2 tsp. pepper
1 tbsp. cornstarch
1/2 cup evaporated milk

INSTRUCTIONS

Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Sauté the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Stir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly; cook until the sauce is smooth and thickened; about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once.

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Tagged: brusselssprouts, sidedishes add tags

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