The Brussels sprouts are cooked in chicken broth and therefore do not have the bitter aftertaste they have when cooked in water. My children love this recipe.
Original recipe makes 6 servings
2 tablespoons cornstarch
1/4 cup water
1 (14.5 ounce) can chicken broth
1 pound Brussels sprouts
2 teaspoons prepared Dijon-style mustard
2 teaspoons lemon juice
- Dissolve cornstarch in 1/4 cup water, and set aside.
- In a medium saucepan over medium heat, bring chicken broth to a boil. Add Brussels sprouts, and cook until tender. Strain, reserving chicken broth, and place Brussels sprouts in a warm serving dish.
- Return chicken broth to stove, stir in mustard and lemon juice, and return to boil. Add cornstarch mixture. Cook and stir until thickened. Pour over Brussels sprouts to serve.
Calories: 41 kcal
Carbohydrates: 9.4 g
Cholesterol: 0 mg
Fat: 0.4 g
Fiber: 2 g
Protein: 1.9 g
Sodium: 58 mg