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Ingredients
- 2 (10 ounce) boxes Brussels sprouts, thawed
- 3 tablespoons cooking oil
- 2 tablespoons Dijon mustard
- 1/4 teaspoon salt
Method
- Cut each brussels sprout lengthwise in half.
- In 5 quart dutch oven over high heat in hot oil, cook sprouts, stirring often, 5 minutes.
- Add mustard, salt and 1/4 cup water.
- Reduce heat to medium; cover and cook until tender, about 5 minutes, stirring occasionally.