1 pound brussel sprouts
5 shallots or 1 small onion, finely chopped
1 clove garlic, minced or pressed
2 tablespoons mustard seeds
1 teaspoon parsley
1 1/2 teaspoons Dijon mustard
1 teaspoon sugar or honey
1/2 teaspoon salt
1 tablespoon margarine
4 tablespoons olive oil
1. Steam the brussel sprouts for 8-10
minutes, until tender but still bright green.
2. In a saucepan, sauté the shallots or onion and mustard
seeds in the oil. When the mustard seeds start to pop, after
2-3 minutes, add the garlic and cover. Continue cooking, stirring
often, for 4 minutes. Add the parsley, margarine, Dijon mustard,
sugar or honey, and salt, mix well, and sauté for 2 minutes.
3. Add the brussel sprouts to the sauce, mix well, and serve
hot or warm.
