Serves 2
***brussel sprouts can be boiled, fried or roasted***
10 Brussels sprouts, halved
1 ½ teaspoons butter, melted
1 ½ teaspoons honey
½ teaspoon Dijon mustard
1 pinch dried dill weed
1 pinch onion powder
Place Brussels sprouts into a saucepan filled with lightly salted water. Or in a frying pan or in a baking dish.
Boil over medium high heat until Brussels sprouts are just tender, 8 to 10 minutes; drain. Or fry until slightly browned or bake at 400 for 25 minutes.
Mix butter, honey, Dijon mustard, dill weed, and onion powder in a large bowl.
Toss Brussels sprouts in mustard mixture to coat.
Calories: 89 per serving