Source: Food Stamp Nutrition Connection

A creamy sauce made with mushrooms, lemon, and mustard makes Brussel Sprouts a treat.

Servings

0.5 lb Brussels Sprouts, fresh
0.5 cup chicken broth, low sodium
1 tsp fresh lemon juice
1 tsp Mustard, spicy brown
0.5 tsp ground thyme
0.5 cup fresh mushroom slices

1 Trim brussels sprouts and cut in half. Steam until tender - about 6 to 10 minutes, or microwave on high for 3 to 4 minutes.
2 In a non-stick pot bring the broth to a boil.
3 Mix in the lemon juice, mustard, and thyme. Add the mushrooms.
4 Boil until the broth is reduced by half, about 5 to 8 minutes.
5 Add the brussels sprouts.
6 Toss well to coat with the sauce.

This recipe can also be made with broccoli, cabbage, kale, collards, or turnips.