1 pound brussel sprouts
1/2 cup water (more if needed)
salt and pepper to taste
1 tbls. dijon mustard
2 tsp. lemon juice
2 tsp. balsamic vinegar
1 tbls. olive oil
1 clove garlic, minced
2 tbls. shaved parmesan (you can use grated if you have on hand instead)
1) Trim brussel sprouts and cut each sprout into quarters. Heat water in skillet. Add brussel sprouts. Season with salt and pepper. Cook, uncovered, on medium-high, stirring frequently, 10 minutes or until desired tenderness. If there is moisture remaining once brussel sprouts are tender, drain.
2) Whisk mustard, lemon juice, vinegar, oil and garlic. Toss sprouts with dressing. Top with parmesan.
Servings: 5 (1/2 cup)
Calories: 84
No longer the yuk bitter taste that we recalled from our childhood. So I have now purchased a whole pound for the family to enjoy. Thanks for proving to us that old nightmare eating days are a thing of the past. Yummy!
