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Ingredients
- 10 ounces Brussels sprouts (about 2 1/2 cups)
- 1 small onion, sliced thin
- 1 tablespoon unsalted butter
- 2 1/2 teaspoons Dijon mustard (preferably coarse-grained)
- 1 teaspoon water
Method
- Trim Brussels sprouts and quarter lengthwise.
- In a large saucepan of boiling salted water boil sprouts 5 minutes, or until just tender, and drain in a colander.
- In pan cook onion in butter over moderate heat, stirring occasionally, until golden.
- Add sprouts and cook, stirring, 1 minute.
- In a small bowl stir together mustard and water and stir into sprouts with salt and pepper to taste.
