Maple and Walnut Glazed Brussels Sprouts

[Guest guest]

This is the only way I can get the family to eat their

Brussels.

Berta

 

 

Maple and Walnut Glazed Brussels Sprouts

 

1 1/2 pounds Brussels sprouts, ends trimmed

3 tablespoons butter

1/2 teaspoon salt

1 teaspoon black pepper, fresh cracked

3 tablespoons walnut mustard

1/4 cup pure maple syrup

1/2 cup stock

 

Preheat a deep saute pan with tight fitting lid over

moderate heat. Add butter and saute Brussels sprouts

for 2 minutes. Add remaining ingredients cover and

cook for approximately 10 more minutes or until

Brussels sprouts are just tender. If the sauce has not

reduced down to a thick glaze, remove lid and continue

to cook until reduced. Serves 10 to 12.

 

 

 

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