Ingredients:
1/2 lb frozen petite Brussels sprouts ( I like Hanover Gold Line)
1 tablespoon butter
1/4 cup diced onions
1/4 cup chicken broth
1 tablespoon balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1 teaspoon sugar
Directions:
Boil or steam Brussels sprouts until just crisp tender.
While sprouts are cooking, melt butter in skillet or saucepan.
Add onion and saute over medium low heat until soft and golden, about 5 minutes.
Add chicken broth, balsamic vinegar, mustard, salt and sugar.
Bring to a boil, lower heat, and let simmer for 1 minute.
Add cooked Brussels sprouts, stir to coat, and let simmer for 2 to 3 minutes.
Serve warm.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.