Ingredients:
3 lbs frozen petite Brussels sprouts or 3 lbs fresh small Brussels sprouts
2 tablespoons butter
1/4 cup dry white wine
1/4 cup finely chopped onions
8 ounces sliced mushrooms
1/2 teaspoon parsley flakes
1/4 teaspoon pepper
1 tablespoon water
3 tablespoons Dijon mustard
1 1/2-2 tablespoons honey
Directions:
Cook/steam brussels sprouts until tender (time will vary depending if you use frozen or fresh); drain.
Meanwhile, in a large skillet over medium heat, melt butter; add white wine, onion, mushrooms, parsley and pepper and saute until mushrooms and onions are soft- about 5-7 minutes.
In a seperate small bowl, mix together water, dijon mustard and honey until smooth; pour into skillet. Stir well.
Add cooked, drained brussels sprouts to skillet. Reduce heat to low and gently toss to coat evenly. Remove from heat.
Serve.
Servings: 10-12
Time preparation: 10 min.
Time total: 20 min.