Brussels Sprouts in Mustard Sauce

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.

Step: 1

Dissolve cornstarch in 1/4 cup water, and set aside.

Step: 2

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.

Step: 3

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.

Per Serving: 41 calories; protein 1.9g; carbohydrates 9.4g; fat 0.4g; sodium 57.7mg.

Deciding stay in and cook your dinner instead of dining out is already a process in the right direction if you’re focusing on eating healthier. There’s no better way to know exactly what’s going into the food you’re eat than by making it homemade Mastering the main dish is only half the battle , though . And once you’ve mastering your chicken, steak, or fish, that is time to make your attention to the ever- focusing side dishes.

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